John Ondo: The man behind the magic at Lana Restaurant

Charleston native John Ondo has worked in some of the best kitchens in Charleston. He honed his skills at McCrady's, Carolina's and Fulton Five before teaming with Drazen Romic to open Lana Restaurant and Bar in 2005. Lana features Mediterranean cuisine and has received accolades from the press since it first opened its doors.

Q: What's your first food memory?

Just following my grandmothers around the kitchen, getting under their skirt, getting in their way. Over the years, I learned techniques from both of my grandmothers.

Q: What do you cook at home?

A: Nothing. I don't even know if the stove works at my house.

Q: What mistakes do you see home cooks make?

A: They under season; I think they get intimidated. Poor knife skills and poor knives are also big problems. Unless they're hardcore foodies, they don't try anything new.

Q: What's your favorite cookbook?

A: I have so many favorites. Right now they are "The Silver Spoon" and "Bouchon." I also like both of the Frank Stitt's books, "Southern Table" and "Bottega Favorita: A Southern Chef's Love Affair With Italian Food."

Q: What's your signature dish?

A: I'd say it's either our gnocchi or the village salad. I haven't changed the chicken in three years because I love it; it's awesome. It's a Basque-style chicken with prosciutto, peppers, a little white wine and some potato croquettes.

Q: What made you decide to become a chef?

A: I've just always liked to cook. Becoming a chef stemmed from the love of eating. I knew at a young age that a desk job wouldn't fit me.

Q: Favorite kitchen gadget?

A: Pretty basic stuff: a wooden spoon or a microplane. I have a spoon fetish. I love weird little spoons.

Q: What do you feel is your greatest accomplishment as a chef?

A: I guess it would be the restaurant, the menu and my staff here at Lana. What I've taught my staff is a great accomplishment. I love being able to teach someone something and know that they will always have that knowledge.

Q: Who is your favorite chef outside of Charleston?

A: John Besh. He's based out of New Orleans and has a few places there. I went to August a few years ago and it was one of the best meals I've ever had.

Q: Who is your favorite Charleston chef?

A: Ken Vedrinksi and Robert Stehling.