July 24–28, 2026
Salterra x Chef Niven Patel
A rare island residency with Niven Patel, a four-time James Beard Award semifinalist whose bold Indian flavors and farm-driven philosophy have redefined modern dining. Over four immersive days — July 24th–28th — land and sea converge in a curated series of vibrant gatherings, fire-driven feasts, and refined tasting experiences. An invitation to explore spice, seasonality, and storytelling in one of the Caribbean’s most pristine settings.
This summer, Salterra hosts an extraordinary culinary residency with acclaimed chef Niven Patel — founder of Ghee Indian Kitchen — whose ingredient-driven cuisine has reshaped modern Indian dining in America.
Chef Niven earned national recognition for pairing vibrant, traditional Indian flavors with a rigorous farm-to-table ethos. Much of his produce is cultivated at Rancho Patel, his two-acre organic farm in Homestead, Florida, where turmeric, moringa, custard apples, and heirloom vegetables are grown with care and intention.
Under the umbrella of FEAL Hospitality, his culinary vision extends through concepts including Orno, Erba, NiMo Coastal Mediterranean, and Paya — each unified by reverence for seasonality, technique, and expressive flavor.
At Salterra, his philosophy finds new terrain.
Here, the island becomes the pantry.
Just-caught snapper. Caribbean lobster at peak season. Indigenous herbs. Tropical fruits warmed by salt air. Smoke, spice, citrus, and sea converge in dishes that feel both ancestral and entirely of this place.
Residency Itinerary
Friday, July 24 | Opening Night — Meet the Chef
Pani Puri Night
Location to be confirmed
The residency begins with a spirited welcome reception. Guests meet Chef Niven in an intimate setting while enjoying a vibrant Pani Puri experience — crisp shells filled to order with bright chutneys, spiced potatoes, and tangy flavored waters. A playful, immersive introduction to Indian street food and the philosophy behind Ghee.
Saturday Morning, July 25 | Introduction to Indian Cuisine
Cobo Terrace
A guided exploration into the history of Ghee and the evolution of modern Indian cuisine. Chef Niven leads an interactive cookery session focused on spice-making — toasting, grinding, blending — and understanding the foundational building blocks of flavor that define his cooking.
Saturday Evening, July 25 | Cobo White Party Dinner
Ghee Favorites — Family Style
$199++ per person | Inclusive of wine
An elevated yet celebratory evening beneath open sky. Signature Ghee favorites are served family-style — abundant, generous, and designed for sharing. Expect layered spices, vibrant chutneys, slow-cooked meats, seasonal vegetables, and bold coastal flavors.
Guests are invited to dress in white as music, wine, and warm sea air carry the evening into celebration.
Sunday, July 26 | Island Day Lunch Experience
Depart resort at 11:30 AM
$299++ per person | Inclusive of wine
An off-property island escape where sea and fire take center stage. Upon boat arrival to a secluded cay, guests are welcomed with sous-vide gelo arrival shots before settling into a Paya-inspired menu — grill-focused and abundant in raw seafood preparations.
Expect pristine crudo, flame-kissed shellfish, and bold coastal flavors that balance smoke, acidity, and spice. A curated champagne partnership enhances the experience.
Monday, July 27 | Chef’s Tasting at Brine
$249++ per person | Welcome cocktail included
Wine available by the bottle
The residency culminates in an exclusive eight-course tasting menu at Brine.
This is Chef Niven at his most expressive — disciplined technique layered with calibrated heat, texture, and balance. Each course unfolds as a study in land and sea: smoke against brightness, spice against salinity, restraint against intensity.
An intimate finale designed to showcase the depth and evolution of his culinary voice.
Tuesday, July 28 | Departure Day
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Chef Niven’s cuisine has earned national acclaim, including four James Beard Award semifinalist recognitions and features in leading culinary publications. His approach is both thoughtful and deeply personal — a belief that the integrity of the ingredient defines the experience.
Seating across all events is intentionally limited to preserve intimacy and access.
An invitation to experience one of America’s most compelling chefs — in one of the Caribbean’s most pristine settings.
Reservations required.