Chef Ambassadors represent the state

PUBLISHED ON January 19, 2025

COLUMBIA, S.C. – Governor Henry McMaster announced chefs from Greenville, Conway, and North Charleston have been selected to represent South Carolina as 2025 Chef Ambassadors. He was joined by the Commissioner of Agriculture, Hugh Weathers, and the Department of Parks, Recreation & Tourism Director, Duane Parrish.

Jeanne Koenigsberg, executive chef and kitchen general manager of Swamp Rabbit Cafe and Grocery, Greenville
Darren Smith, owner and executive chef of Rivertown Bistro and Bonfire, Conway
Shuai Wang, chef and owner of Jackrabbit Filly and King BBQ, North Charleston

Chef Ambassadors represent the state through food festivals and other promotional opportunities, sharing South Carolina’s culinary traditions, agricultural heritage, and undiscovered places with the world. They support our state’s farmers by using Certified South Carolina produce, meats, dairy, seafood, and other farm-fresh foods.

Now in its 11th year, the South Carolina Chef Ambassador program launched in 2014, unifying the major industries of tourism and agriculture, which collectively contribute tens of billions of dollars to the state’s economy and account for hundreds of thousands of jobs statewide.

Chefs are appointed by the Governor, and the program is run through a collaborative effort between the South Carolina Department of Parks, Recreation & Tourism (SCPRT) and the South Carolina Department of Agriculture (SCDA).

QUOTES

“Food is an important part of our state’s history, culture, and economy, and it’s where two of our largest industries – tourism and agriculture – overlap and excel. Our world-class culinary talent is highlighted and celebrated through the Chef Ambassador program, showcasing the best of South Carolina chefs, farmers, and locally grown products. I congratulate the 2025 class on this tremendous culinary honor.” -Gov. Henry McMaster

“Our Chef Ambassadors help people learn about the roots of their food – how it’s grown and who grows it. Food and agriculture are part of who we are in the Palmetto State. On behalf of South Carolina’s farmers, I’m pleased to welcome the 2025 class of Chef Ambassadors to showcase their talents and represent their communities throughout this year and beyond.” -Commissioner of Agriculture Hugh Weathers

“Today’s travelers are looking for authentic experiences, and they see food as an essential pathway to getting a true taste of a destination. Countless vacation itineraries are planned around reservations at the destination’s top-rated restaurants, or in some cases, having a meal at the backroad barbecue joint you saw on social media is actually the inspiration for the entire weekend getaway. Chef Ambassadors are an essential ingredient in our state’s recipe for tourism success, helping fuel our tourism industry and boost our economy. The 2025 class will add their own flavors and perspectives to the rich culinary story we share with the world as we invite visitors to discover South Carolina.” -Director of the South Carolina Department of Parks, Recreation & Tourism Duane Parrish

“I’m humbled to accept this nomination in a non-traditional food service establishment. It reminds us that the work we are doing is important to our community and surrounding communities. I know that this will continue to give us a platform to show the importance of local agriculture here in South Carolina.” -Chef Jeanne Koenigsberg, Swamp Rabbit Cafe and Grocery

“I have been cooking professionally for 36 years and have had the privilege of owning Rivertown Bistro for 30 of those years. Throughout my career, I’ve been committed to showcasing the incredible bounty of South Carolina, from the rich harvests of local farms to the fresh seafood from our coastline just miles away. As someone born and raised in South Carolina, I’ve always believed our state is the most beautiful, with its diverse landscapes and world-class products. To be named a South Carolina Chef Ambassador is an honor beyond anything I ever dreamed of. This opportunity is more than a title. It’s a chance to learn from others, build relationships with fellow chefs and farmers, and share my culinary knowledge and passion for South Carolina’s vibrant food culture. I’m excited to represent our great state and look forward to an unforgettable year ahead.” -Chef Darren Smith, Rivertown Bistro and Bonfire Taqueria

“This opportunity is a great way for me to showcase just how easy it is to support your local farmers and fishermen, and that any cuisine is able to utilize what is locally grown seasonally. I’m looking forward to all the fun events that I get to be a part of this year, representing Charleston and South Carolina. I grew up in New York, and I never thought I would live anywhere in the South when I was young. When I came down to Charleston to visit one year, I completely fell in love. I worked with some local farms in New York, but not nearly as many or with this amount of variety that is available in Charleston. Certain farmers I’ve been buying from since my wife and I’s first business back in 2015, they’ve become family. That’s one of my favorite parts about living in Charleston, it’s a community.” -Chef Shuai Wang, Jackrabbit Filly and King BBQ

–Eva Moore, SCDA