Chefs

Back

Chef Ambassador Program

Each year, a small number of select chefs are chosen for their dedication to incorporating healthy, locally grown ingredients into their menus.

The Chef Ambassador program is an initiative created and developed in 2014 and facilitated by both the South Carolina Department of Agriculture (SCDA) and the South Carolina Department of Parks, Recreation and Tourism (SCPRT). The purpose of the South Carolina Chef Ambassador Program is to promote the state’s cuisine and locally grown products that make South Carolina a culinary destination.  The program seeks ways to educate local and statewide citizens, as well as visitors to the state, on the importance of eating local, buying local, and supporting your area farmers. Each year a Chef Ambassador will be selected from the state’s four regions: the Upstate, Midlands, Pee Dee, and Lowcountry.

To learn more about the Chef Ambassador Program and past classes, please visit discoversouthcarolina.com/chef-ambassadors.

 

2025 Chef Ambassadors

Chef Jeanne Koenigsberg

Swamp Rabbit Cafe and Grocery | Greenville, South Carolina

Chef Jeanne brings years of diverse culinary experience to her role as Executive Chef and Kitchen General Manager at Swamp Rabbit Cafe and Grocery in Greenville, SC. Known for crafting farm-to-table dishes that highlight local ingredients, she leads the kitchen with a focus on sustainability and community engagement. Under her management, Swamp Rabbit Cafe has broadened their cafe menu with classic staples, seasonal additions and prepared food. Jeanne is also overseeing Swamp Rabbit's catering business and growth into a production kitchen (coming soon!). Prior to her work at Swamp Rabbit, Jeanne was the Executive Sous Chef at the Greenville Convention Center, overseeing large-scale events and catering operations, and served as Executive Chef at the Wine Cellar in Jacksonville, FL, where she created elevated menus for fine-dining guests. Her previous experience also includes working as a Banquet Chef for CSX, Sous Chef at The Museum of Contemporary Art Jacksonville, and various roles in catering and restaurant kitchens. Chef Jeanne is dedicated to innovation in the kitchen and delivering memorable dining experiences for all audiences.

Chef Darren Smith

Rivertown Bistro and Bonfire Taqueria | Conway, South Carolina

Chef Darren Smith, the owner and executive chef of Rivertown Bistro and Bonfire Taqueria opened his first restaurant 30 years ago at the age of 24. He has developed a reputation as a man who lets food shine, while showing off its vast versatility. Having initially attended university to study business and play soccer, it was Darren’s brother Scott that piqued his interest in the culinary field. His brother’s perspective intrigued him, and Smith was lured by the potential fun and fantasy a chef’s life could bring him. After two years at Winthrop University, he moved to Mount Pleasant and started working at restaurants in the Charleston area. Right away, he enjoyed every facet of carving a life out of his new profession. He liked the unglamorous work. He liked prepping food. He liked learning the basics. The former Locklear’s Lowcountry Grill, one of Mount Pleasant’s best eateries, was where he worked with fresh fish, uncovered the importance of seasonality and fresh, local produce and how to make sauces like beurre blanc and béarnaise. Now over 30 years later, Darren and his family have made a name for themselves in Conway, SC. With 2 highly successful restaurant concepts and a reputation for culinary creativity, they attribute their success to being honest with their food and pricing and creating an atmosphere where guests feel right at home.

Chef Shuai Wang

Jackrabbit Filly and King BBQ | North Charleston, South Carolina

Born in Beijing, China and raised in Queens, NYC, Shuai Wang has always been surrounded by amazing food. He attended the Art Institute of NYC, and honed his cooking skills in the busy restaurants of Manhattan. Today Shuai shares his love for food with the people of North Charleston, South Carolina. Working closely with local farmers and fishermen, his cuisine is inspired by his grandmother, mom, and his Chinese heritage. Shuai is a winner of the 2016 Eater Young Guns and Best New Chef awards and his food truck Short Grain was named one of America's Top 50 Best New Restaurants by Bon Appetit. In 2017 he was nominated for a James Beard Award for Rising Star Chef. More recently Shuai and his wife Corrie won Star Chef Charleston Restaurateur of the Year 2024. Shuai is the owner and chef of Jackrabbit Filly, a heritage-driven New Chinese American Restaurant in Park Circle, North Charleston; and King BBQ, a Chinese BBQ restaurant with Southern smoke, which was among Southern Living’s Best New BBQ Joints of 2024 and Bon Appétit’s 20 Best New Restaurants of 2024.