Governor Henry McMaster has announced the selection of three chefs from Greenville, Conway, and North Charleston to serve as South Carolina’s 2025 Chef Ambassadors. The announcement was made in Columbia with the presence of Commissioner of Agriculture Hugh Weathers and Duane Parrish, Director of the Department of Parks, Recreation & Tourism.
The appointed Chef Ambassadors are Jeanne Koenigsberg from Swamp Rabbit Cafe and Grocery in Greenville, Darren Smith from Rivertown Bistro and Bonfire in Conway, and Shuai Wang from Jackrabbit Filly and King BBQ in North Charleston. These chefs will represent South Carolina at various food festivals and promotional events, highlighting the state’s culinary traditions and agricultural heritage.
The South Carolina Chef Ambassador program began in 2014. It aims to unify tourism and agriculture—two major industries contributing significantly to the state’s economy. Chefs are selected by the governor for this role through a partnership between the South Carolina Department of Parks, Recreation & Tourism (SCPRT) and the South Carolina Department of Agriculture (SCDA).
Governor McMaster remarked on the importance of food as part of the state’s culture: “Food is an important part of our state’s history, culture, and economy… Our world-class culinary talent is highlighted through the Chef Ambassador program.” Commissioner Weathers added that Chef Ambassadors help people learn about their food’s origins: “On behalf of South Carolina’s farmers, I’m pleased to welcome the 2025 class.”
Director Parrish emphasized how today’s travelers seek authentic experiences with food playing a central role: “Chef Ambassadors are an essential ingredient in our state’s recipe for tourism success.”
Each chef expressed enthusiasm for their new roles. Jeanne Koenigsberg noted her pride in representing a non-traditional establishment. Darren Smith reflected on his career dedicated to showcasing local produce: “To be named a South Carolina Chef Ambassador is an honor beyond anything I ever dreamed of.” Shuai Wang shared his journey from New York to Charleston: “This opportunity is a great way for me to showcase just how easy it is to support your local farmers.”
The program highlights collaboration between chefs and farmers while promoting locally grown products across different cuisines.
