2025 South Carolina Chef Ambassadors
January 13, 2025
On January 13, 2025, 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.
2025 South Carolina Chef Ambassadors
- 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
Darren Smith, Shuai Wang, and Jeanne Koenigsberg
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).
Learn more about the program and meet past Chef Ambassadors at discoversouthcarolina.com/chef-ambassadors.
“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
