Meet chef John Ondo of Lana
Meet chef John Ondo of Lana
Chef John Ondo, a graduate of the Culinary Institute of Charleston, has worked in some of the most acclaimed restaurants in Charleston. He found his calling with the Mediterranean cuisine of Lana Restaurant & Bar as a chef and partner in 2005.
Q: How would you describe your cuisine?
A: I'd say it is "New Mediterranean." We take whatever we can get our hands on locally and put an Old World twist to it. We do as many local ingredients as possible.
Q: Are you adding any special items to the menu for spring?
A: Oh, yeah. We have some amazing asparagus that we are using in lots of dishes right now. We also have beautiful spring onions, and we are getting excited to have grouper again in May. Local fish has been difficult to come by lately.
Q: Tell me about the rotating Mediterranean menu that you have been serving. How has that been received?
A: It's an ethnic tasting menu. Every two weeks we pick out a new country or area along the Mediterranean. Right now we are doing a Turkish menu, and next week we will change to Moroccan. It has been really interesting, and it has challenged me to continually come up with new and exciting menus. The ethnic menu has been really well-received. It is three courses for $33, so it is a good value on top of everything else.
Q: What's your favorite thing coming out of the kitchen right now?
A: I have to say, I've always loved the chicken on our menu. It's just a great, clean recipe. I also love our version of the shrimp puttanesca. It is shrimp sauteed with garlic, capers, extra virgin olive oil, cucumber, spaghetti, and fried olives. All the elements of a puttanesca are there, but it's not a red sauce.
Q: What's the most popular item on the menu?
A: The gnocchi, for sure. There are a few things on the menu that I just can't change. I would be shot if I ever changed the pear Gorgonzola salad.
Q: What do you see yourselves changing or evolving in the coming year?
A: I would just like to see myself and my entire staff grow as cooks. I want to push all of these guys to be better, and I want that for myself, too. I also would like to give the guys more of a creative outlet and make the kitchen more collaborative.
Q: Where do you like to go for a casual night out?
A: I don't want to tell people because too many people will be there, but I love Bin 152. Those guys are great. It's quaint, quiet, fun ... it's totally my speed. It's either that or I go sit in my shed and work on an old motorcycle. The motorcycle is my mistress, but my wife knows about her.
