Update on Our Hurricane Response
Applications for Hurricanes Helene and Milton are now closed.

Cases are processed in the order in which they were received. We are distributing weekly updates regarding processing time; please watch for emails from our team!

If you applied for assistance unrelated to these disasters, we are working as quickly as possible to process your case. Please reach out to your case manager directly or casemanagement@southernsmoke.org for any updates. Thank you for your patience during this time of unprecedented volume.

We are so grateful for the outpouring of support, and thanks to generous donors, to date we have granted $699,500 to 487 F+B workers affected by Hurricanes Helene and Milton with 2,500 more being processed.

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Chef Image
Charleston, sc /
FIG & The Ordinary
WHERE WILL I BE COOKING:

Mike Lata is Chef/Co-Owner of FIG and The Ordinary in Charleston, SC. He took home the James Beard Foundation Award for Best Chef: Southeast in 2009 and was a semifinalist for Outstanding Chef in 2017 and 2018. The restaurants have also received their own accolades: FIG won JBF Outstanding Wine Program in 2018 and was nominated for Outstanding Restaurant in 2019 and 2020. The Ordinary was a JBF finalist for Best New Restaurant in 2013.

Additionally GQ and Esquire named The Ordinary one of the top new restaurants of 2013. A native of Western Massachusetts, Mike started his culinary career at an early age, working in kitchens in Boston, Martha’s Vineyard, New Orleans, Atlanta, and France before landing in Charleston in 1998. He is a hands-on, self-taught chef who is relentless in his pursuit of the freshest products, which constantly inspire and define his work. Mike’s mission is to create bright, satisfying food that is both uncomplicated and elegant, all the while paying respect to the efforts and traditions of his family of purveyors and the Lowcountry. His longstanding and outspoken commitment to support local farmers and fishermen has cemented his position as a champion of Charleston’s flourishing culinary renaissance.

Mike’s food, philosophy, and contributions to the Charleston community have earned him recognition on a national platform, including coverage in The Wall Street Journal, Food & Wine, Bon Appétit, Esquire, Garden & Gun, Southern Living, Travel + Leisure, USA Today, The New York Times and many more. He has been featured in several television appearances, including Food Network’s “Iron Chef America,” Bravo’s Top Chef, PBS’s Moveable Feast with Fine Cooking, The Today Show, and ABC’s “Nightline Platelist,” which described his food as “so good it will buckle your knees.”