Chef Charles Olalia of Ricebar - Biography

Los Angeles, CA

September 2017

An alum of such kitchens as Guy Savoy, The French Laundry, Coi, and Patina, Chef Charles Olalia authors a menu at Ricebar comprised of six concise dishes, echoing the number of seats in the petite counter service spot. Each bowl contains a specific varietal of heirloom rice, whether it’s in the thick rice noodles in the Pancit Lulog, the Tinowan Fancy rice served with Chicken Tinola, or the broken rice in Arroz Caldo (a combination of jasmine and Tinowan Fancy rices)