After this interview, I looked up if I'd written that The Ordinary, one of Chef Mike Lata's restaurants in Charleston, S.C., is a "temple of seafood." I had, but so had T Magazine of the New York Times, years before. I don't think I read that article, but it just goes to show how something seeps into a culture nevertheless. The same goes for Lata's approach to local seafood -- what he does here in Charleston influences chefs across the region, and his focus on sustainably caught, perfectly fresh seafood has helped elevate the culinary conversation, even if he's not the only one focusing on fresh, local, and seasonal. We dive into what inspires him about fresh caught food, and we also get a glimpse of the drive, focus, and crafted talent that has made him one of the most recognizable chefs in the South.