Mike Lata
Lata is a self-taught chef and New England native. He began his culinary career traveling along the East Coast, working in various kitchens in Boston, Martha’s Vineyard, New Orleans and Atlanta, where he was Chef de Cuisine at Jean Banchet’s Ciboulette.
While at Cibolette, Lata made a conscious decision about what type of chef he wanted to become. He made a determined effort to work with local farmers, ranchers and suppliers whose dedication to natural, sustainable agriculture was evident. He launched an unprecedented campaign to integrate mostly local product into his cooking and became a self-appointed spokesperson for the Georgia Organic Growers Association. This farm-to-table philosophy and European style of cooking based on the highest quality seasonal ingredients would become cornerstones of his career to follow.
Lata joined the Charleston dining scene in 1998 as Executive Chef at Anson, where he held the reigns for four years.While there, Lata hosted the first out-of-house James Beard event in the state of South Carolina. It was also during these years that Lata’s active endorsement of local farmers helped guide the conscience of the Charleston culinary scene toward the appreciation of locally grown, seasonal foods.
In 2001, Lata fulfilled a life-long dream to travel and cook in France, where he worked and studied French cuisine at Michelin Star restaurants in Burgundy and Southern France. His travels abroad helped shape his philosophy and style of cooking, and many of his dishes on the menu nightly at FIG are directly inspired by his experiences in France.
A James Beard Award winner in 2009 for Best Chef in the Southeast, Lata enthusiastically supports several Charleston organizations, is an active member of the Southern Fo0odways Alliance, and co-found the local Charleston convivium of Slow Food in 2004. Those who have the opportunity to enjoy Lata’s simple and delicious cuisine agree with the legendary late New York Times food editor, R.W. Apple, who said, “There is much to like about FIG.”
