Shuai Wang, the 2025 South Carolina Chef Ambassador, shares insights into his culinary journey and his connection to local farming. Wang’s career began in high school when he opted for a culinary class over computer science. “I started my culinary career back in high school,” he says. His interest in cooking was further fueled by Anthony Bourdain’s book “Kitchen Confidential.”
Wang pursued formal training at the Art Institute of New York City and gained experience at the James Beard House. However, the demanding lifestyle in New York led him to relocate to North Charleston, South Carolina with his wife Corrie. There they launched Short Grain, a food truck that received national recognition.
“For me, cooking has always been more about the hospitality than the food,” Wang explains. Born in Beijing and raised in Queens, he values sharing meals that reflect personal significance and cultural heritage.
Wang’s two Charleston restaurants—Jackrabbit Filly and King BBQ—showcase his unique approach to cuisine. Jackrabbit Filly combines flavors from Beijing and Queens with Southern influences, while King BBQ offers a fusion of Chinatown flavors through a Southern smokehouse perspective.
A dish close to Wang’s heart is Chinese steamed egg, inspired by family recipes from his mother and grandmother. “My mom and grandma always made steamed eggs,” he notes.
Wang emphasizes collaboration with local farmers like Fili-West Farms, owned by Nathan and Ghie Boggs. “We’ve been working with Shuai and Corrie since their food truck days,” says Nathan Boggs.
Nathan Boggs transitioned from a non-agricultural background to farming after being inspired by Joel Salatin’s work on regenerative agriculture. He applies these techniques at Fili-West Farms using mobile caravans for pasture-raised chickens.
“That was one of the big early lessons in farming,” Nathan states regarding interdependence within farming practices.
For Wang, partnerships with local farms represent more than just sourcing ingredients—they are about community roots. “I love Charleston,” he reflects on his life achievements there.
Being named Chef Ambassador for South Carolina is significant for Wang as it acknowledges both his cultural contributions and ties to Charleston’s community.
