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15 Minutes with Mike Lata

Photography Gately Williams; Lindsey Shorter; courtesy of Mike Lata & SmitheyPhotos 6Issue April 2023
Making Rice: “I’m super into gumbos, and my rice repertoire has increased tenfold in the last several years. We always have a cooker full of rice at the house.”Hitting the Links: “I’m crazy about golf. It’s the antithesis of being in a kitchen, very meditative. I don’t care if it’s hot, cold, or raining—I’m out there.”The Right Tools: “I like my heavy Le Creuset and my Smithey pans—and just a handful of sharp knives, both French and Japanese.”Sharing the Knowledge: “I’ve got three kids [Henry and Oscar (above)], so teaching them about food has become very important to me.”Keeping Fit: “I can’t believe what you can accomplish with your body if you stick to a consistent program. I’m stronger and more flexible than ever.”The Massachusetts native and his restaurants have earned numerous James Beard nominations and awards, including Best Chef: Southeast (FIG, Mike Lata, 2009), Best Chef: Southeast (FIG, Jason Stanhope, 2015) Outstanding Wine Program (FIG, 2018), and as a semifinalist for Outstanding Chef (The Ordinary, Lata, 2018).

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Chef Mike Lata reflects on his acclaimed restaurant FIG’s 20th anniversary and Charleston’s evolving culinary scene
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