CHARLES OLALIA
Ma'am Sir (Silver Lake, CA)
Charles' first job out of culinary school was at the Ritz-Carlton in Half Moon Bay, where he worked in garde manger and banquets for two years. After he worked at Restaurant Guy Savoy in Las Vegas, a two-star Michelin French restaurant at Caesars Palace, for a year and a half. Then at 23, he decided to work at the prestigious, French Laundry.
Before turning 30, Charles had become the executive chef for Patina, an award- winning restaurant within the iconic Frank Gehry-designed Disney Hall. Currently, he is the chef and co-owner of the modern Filipino restaurant and cocktail bar, Ma'am Sir.
Ma'am Sir serves dishes and flavors of the Philippines that Charles hopes to make more accessible to the general public as the Philippines is a place known for hospitality. This is also mirrored in the name as "Ma'am Sir" refers to the truncated greeting one might here while walking through the markets or stores of the Philippines. It's a display of courtesy that characterizes Filipino hospitality.
Within Ma'am Sir green palm frond wallpaper decorate the walls with accents of pink, also foliage and ivy hang from the ceiling as guests are transported to a tropical haven. The full-service, 1,800 sq ft restaurant seats 60 in the dining room and 14 at the bar.
Before turning 30, Charles had become the executive chef for Patina, an award- winning restaurant within the iconic Frank Gehry-designed Disney Hall. Currently, he is the chef and co-owner of the modern Filipino restaurant and cocktail bar, Ma'am Sir.
Ma'am Sir serves dishes and flavors of the Philippines that Charles hopes to make more accessible to the general public as the Philippines is a place known for hospitality. This is also mirrored in the name as "Ma'am Sir" refers to the truncated greeting one might here while walking through the markets or stores of the Philippines. It's a display of courtesy that characterizes Filipino hospitality.
Within Ma'am Sir green palm frond wallpaper decorate the walls with accents of pink, also foliage and ivy hang from the ceiling as guests are transported to a tropical haven. The full-service, 1,800 sq ft restaurant seats 60 in the dining room and 14 at the bar.
FEATURED IN
GRILL & CHILL
PRESENTED BY STELLA ARTOIS
Saturday, October 5
Experience the finest in food as we gather together 18 of the world's best chefs to serve their favorite seafood dishes.
