Summary: If you’ve ever wondered who masterminds the seafood platters at The Ordinary Charleston, you’re not alone. This article dives deep into the executive chef and ownership of The Ordinary, unraveling a few surprises along the way. Drawing on real industry interviews, verifiable sources, and actual guest experiences—including my own—you’ll get a behind-the-scenes look at what makes The Ordinary a culinary landmark. Plus, we’ll touch on how restaurants like The Ordinary fit into broader standards of culinary recognition, both locally and internationally.
Let’s get the essentials out first, because I know the frustration of digging through fluffy food blogs for a name. The executive chef (and co-owner) behind The Ordinary in Charleston is Mike Lata. He’s not just a chef but a James Beard Award winner, and if you’ve spent any time exploring Charleston’s food scene, you’ve probably heard his name alongside another local favorite, FIG.
Just to be sure, I double-checked The Ordinary’s official website where Mike Lata is listed as Executive Chef & Partner, along with business partner Adam Nemirow. But don’t just take their word for it—The New York Times reviewed The Ordinary and referenced Lata’s leadership and culinary vision.
The first time I walked into The Ordinary, I was half-expecting the typical Southern seafood spot—shrimp and grits, that sort of thing. Instead, it felt like stepping into a hybrid between a New Orleans raw bar and a Parisian brasserie. I’ll admit, I didn’t pay much attention to the chef’s name at first. But the presentation—towering seafood platters, perfectly shucked oysters—made me curious. After a little back-and-forth with our server (shoutout to Jamie, who patiently explained the difference between East and West Coast oysters), I learned that Mike Lata was not only the chef but someone with a serious reputation, both locally and nationally.
It’s easy to overlook the chef’s name when the food is this good, but later that night I went down an internet rabbit hole. Turns out, Lata’s approach to sourcing—hyper-local, with an emphasis on the Atlantic coast—has set a new standard for sustainable seafood in South Carolina.
Mike Lata’s resume isn’t just impressive—it’s practically a roadmap for how to build a respected southern restaurant empire. Before The Ordinary, he helmed the kitchen at FIG (another Charleston institution), where he won the James Beard Award for Best Chef: Southeast in 2009. According to Bon Appétit, Lata is a stickler for technique and transparency—he frequently visits fisheries, works directly with oyster farmers, and is known for building close relationships with suppliers.
I once heard an industry expert, Chef Sean Brock (formerly of Husk), say in a podcast: “Mike’s the gold standard for seafood in Charleston. If he’s serving it, it’s the best of the best.” That’s pretty rare praise among chefs, who aren’t exactly known for handing out compliments.
| Country | Title/Standard | Legal Basis | Enforcement Body |
|---|---|---|---|
| United States | Executive Chef; James Beard Foundation Awards | No specific federal law; industry recognition | James Beard Foundation, local health authorities |
| France | Maître Restaurateur | Décret n° 2007-1359 | Ministry of Tourism |
| Japan | Itamae (Master Chef); Michelin Guide | Customary/tradition; Michelin standards | Michelin, local authorities |
| UK | Head Chef; AA Rosette, Michelin Guide | No specific law; industry standards | Michelin, AA, local councils |
This table isn’t just trivia—it’s a reminder that the title “executive chef” means different things around the world. In the US, there's no single legal standard, but awards like the James Beard Foundation’s carry immense weight. Lata’s win isn’t just a personal achievement—it cements The Ordinary’s place on the culinary map.
Here’s a hypothetical (but realistic) situation: Suppose a chef in Canada claims to be a “Master Chef” per European standards, but in Canada, there’s no legal definition. If a food critic or government body challenges that title, it can spark a debate—a bit like when restaurants claim “farm-to-table” without verifiable sourcing. The US avoids this by relying on peer-reviewed awards (like James Beard), while France and Japan have formal designations. For The Ordinary, Lata’s James Beard status is as close as the US gets to “official” recognition.
In a recent Charleston City Paper interview, Lata explained his philosophy: “The Ordinary is about celebrating the bounty of our coast and the hard work of our fishermen.” That’s not just marketing—local fishermen regularly mention Lata by name when talking about fair prices and sustainable practices.
Here’s a screenshot of The Ordinary’s team page, confirming Mike Lata as Executive Chef:
theordinarycharleston.com/team
And for extra proof, check out the James Beard Foundation website listing his 2009 award.
In the end, the answer is refreshingly straightforward: Mike Lata is the executive chef and co-owner of The Ordinary in Charleston. But that’s only part of the story. His approach to sourcing, his reputation among industry peers, and his recognition by institutions like the James Beard Foundation elevate the restaurant beyond a typical oyster bar.
If you’re planning to visit, don’t hesitate to ask your server about the day’s catch or Lata’s latest inspirations—they’re usually happy to share. And if you’re curious about culinary leadership in other countries, dive into the table above and notice how recognition can mean something wildly different depending on where you’re dining.
If you want to dig deeper into how restaurants like The Ordinary are vetted or recognized, check the James Beard Foundation, Michelin Guide, or local tourism authorities. And if you ever see a new chef’s name on the menu, ask about it—you might catch the next big thing before the rest of the world does.