COLUMBIA, S.C. - Three chefs from across South Carolina have been tapped by Governor Henry McMaster as chef ambassors.
Darren Smith of Conway, Shuai Wang from North Charleston, and Jeanne Koenigsberg from Greenville will represent the Palmetto State in food festivals and other events by sharing South Carolina's food traditions.
This is the 11th year of the South Carolina chef ambassador program. The governor says this year's group is as diverse as the parts of the state that they represent.
“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." Said Governor Henry McMaster. "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.”
Wang, a native of Beijing, and owner of Jackrabbit Filly and King BBQ, says he's happy to support all parts of South Carolina. “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."
Smith, is the owner and executive chef of Rivertown Bistro and Bonfire. "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."
Koenigsberg, is the executive chef and kitchen general manager of Swamp Rabbit Cafe and Grocery. As a native of the sunshine state, she has a unique distinction in this group. "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."