Chef Mike Lata of The Ordinary - Biography

A native New Englander who came to Charleston by way of Boston, New Orleans, Atlanta, and then France, Mike Lata’s given as much to the city as he’s received. A hands-on, self-taught chef, Lata learned to value simplicity and understatement early on, cultivating relationships with local farmers, fishermen, and purveyors as a means to acquiring the best product. The yield hasn’t just been on the plate. With FIG, which he opened in 2003, Lata has become a major player in Charleston’s culinary renaissance.

In 2007 and 2008, Lata was nominated for James Beard’s “Best Chef, Southeast,” finally taking home the prize in 2009. His food, philosophy, and contributions to the community have earned him recognition on national platform, everywhere from Bon Appétit to The New York Times, Southern Living, and beyond. Lata also competed on Food Network’s “Iron Chef America,” was featured on the network’s “The Best Thing I Ever Ate,” and was profiled on Dateline’s “Platelist.” And while FIG continues to garner awards and notice, Lata continues to celebrate the region, most recently with a classic oyster bar and seafood hall—The Ordinary—in the heart of the Charleston’s Upper King Design District.

A local hero, Lata is an active member of the Southern Foodways Alliance, co-founder of the Charleston Slow Food Convivium, and the Official Charleston Representative for the Charleston Convention & Visitors Bureau.