Michelin-starred Fil-Am chef to bring Filipino flavors to Greenville

Photos from lolaceli.gvl/Instagram

A chef is an artist who creates edible pieces of art and Fil-Am chef extraordinaire Michael Izzard transforms gourmet cooking ingredients into beautiful finished meals with miso as the star of his creations.

Izzard, known for his fermentation techniques and creative use of miso, has brought his artistry to Greenville, South Carolina, through LolaCeli — a seafood and vegetable pop-up incorporating Filipino flavors.

With his culinary expertise and Filipino roots, he is able to offer something truly distinct from other Asian cuisines.

Born in the Philippines and raised in Tucson, Arizona, Izzard has an impressive resume. Kickstarting his career at the 2-star Michelin Acquerello in San Francisco then shining even brighter at a 3-star Michelin restaurant in Meadowood, Calif., Izzard now sets his sights on Greenville, aiming to make it “the best restaurant in the country.”

Photo from lolaceli.gvl/Instagram

A perfect blend of heritage and innovation

LolaCeli is a loving nod to the Fil-Am chef’s grandmother, combining “Lola” or grandmother in Tagalog with “Celi,” short for Aracely. This new Filipino food haven reflects Izzard’s deep connection to his Filipino heritage and passion for cooking.

Think curing, fermentation, goji and aging — all the processes he uses to concoct meals that taste and feel both familiar and refreshingly new to the palate.

While still seeking a permanent abode, LolaCeli is creating buzz through pop-up events in Greenville. At a recent debut event, Izzard teamed up with Gama’s chef to create a menu featuring a fusion of Japanese and Filipino dishes.

Highlights include Shima Aji with radish and dash gelee, pork lechon served with atsara. For dessert, there’s mochi dango and  halaya rice cream meringue — featuring the beloved ube.

Photo from lolaceli.gvl/Instagram

An absolute must-try is LolaCeli’s signature turmeric-infused sourdough bread. Already becoming a favorite, it goes perfectly with his split pea miso butter – a blend of sweet, salty and sour earthiness.

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The Fil-Am chef’s passion for miso

Izzard’s passion for miso is evident in most of his creations. “It’s ephemeral,” he told the Post and Courier, capturing the fleeting nature of his culinary art. His focus on the technique, rather than just the finished meal, sets him apart from other chefs.

Taking to Instagram to thank Greenville’s local food community for their support, he wrote, “The people of the restaurant scene here are endlessly supportive. Thank you to the attendees and to @lingy_meep for selflessly helping to organize…” 

The Fil-Am chef will continue to host pop-up events in the next few months. Follow their social media for updates and mouth-watering previews.