Gov. McMaster Names 2026 South Carolina Chef Ambassadors
South Carolina Department of Agriculture
Hugh E. Weathers, Commissioner
Media Contact: Eva Moore, SCDA Communications Director, 803-734-2196, emoore@scda.sc.gov
Brandon Charochak, BCharochak@governor.sc.gov, 803-908-3364
Jayne Baker, SCPRT, jbaker@scprt.com, 803-365-3460
FOR IMMEDIATE RELEASE – January 22, 2026
Gov. McMaster Names 2026 South Carolina Chef Ambassadors
COLUMBIA – Today, Gov. Henry McMaster named chefs from Myrtle Beach, Greer, and Charleston to represent South Carolina as 2026 Chef Ambassadors. He was joined by Commissioner of Agriculture Hugh Weathers and Department of Parks, Recreation & Tourism Director Duane Parrish.
2026 South Carolina Chef Ambassadors | View bios and photos here
- Jordan Heyd, owner and executive chef of Lekker Eats in Myrtle Beach
- James London, owner and chef of Chubby Fish and Seahorse in Charleston
- Guichard Ulysse, chef and owner of House 509 Bistro & Wine Bar in Greer
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 12th 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.
QUOTES
“The Chef Ambassador program highlights the strong partnership between South Carolina’s chefs and farmers and the role they play in our tourism and agribusiness success. We’re proud to welcome the 2026 class of Chef Ambassadors to represent our great state.” —Gov. Henry McMaster
“The Chef Ambassador program helps us connect South Carolinians with their food and with the farmers who grow it. These chefs exhibit our state’s culinary diversity and our wide array of locally grown foods. On behalf of South Carolina’s farmers, I extend a warm welcome to the 2026 class of Chef Ambassadors and look forward to working with them this year and beyond. —Commissioner of Agriculture Hugh Weathers
“Visitors are hungry for a taste of South Carolina, and our culinary scene is the sizzle on the steak. The Chef Ambassador program is a platform to showcase the talent, passion, and unique perspectives of the master storytellers you’ll find in some of the most delicious restaurant kitchens in our state. Their dishes, and the stories behind them, inspire more visitors to discover South Carolina, driving tourism and positively impacting our economy.” —Director of the South Carolina Department of Parks, Recreation & Tourism Duane Parrish
“South Carolina’s culinary scene is deeply rooted in history, community, and exceptional local ingredients. At the same time, it continues to grow and evolve. I want visitors and residents to understand that our food culture honors tradition while embracing creativity and innovation. From farms and fisheries to kitchens and tables, South Carolina offers an authentic dining experience that reflects both its heritage and its future.” —Chef Jordan Heyd
“South Carolina has such a bounty of amazing food. There’s been impressive growth of the culinary scene in the past 10 years that allowed us to diversify our portfolio of offerings using South Carolina ingredients. There’s been a surge of culinary professionals who started cooking in South Carolina, left to explore other regions and cuisines, and then returned with a whole new lens through which to view our native ingredients. I’m very excited to see where we go with it.” —Chef James London
“I want both visitors and residents to understand that when they dine in South Carolina, they’re not just enjoying a meal. They’re experiencing a living heritage. Supporting local restaurants, farmers, and producers helps preserve our foodways while allowing the next generation of chefs to continue telling our story through food. Our culinary scene is authentic, soulful, and full of heart – and it’s only getting stronger.” —Chef Guichard Ulysse
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