Three SC chefs named culinary ambassadors by Gov. McMaster. Check them out
A trio of culinary experts has been tapped to represent South Carolina and help promote key pieces of the state’s economy.
Gov. Henry McMaster on Thursday named South Carolina’s 2026 Chef Ambassadors, marking the 12th year the state has doled out such honors. This year’s group of chefs includes Jordan Heyd of Myrtle Beach’s Lekker Eats, James London of Charleston’s Seahorse and Chubby Fish, and Guichard Ulysse of Greer’s House 509 Bistro & Wine Bar.
The ambassadors will, for the next year, represent the state at food festivals and other functions, touting the state’s critical agricultural and tourism industries and traditions. The state Department of Agriculture notes in a release that the chefs will use Certified South Carolina meats, dairy, seafood and more.
“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,” McMaster said in a news release.
Known for an expertise in pastries and a meticulous approach to hospitality, Heyd said she hopes to highlight the Palmetto State’s food traditions while also showing the state’s innovative side.
“South Carolina’s culinary scene is deeply rooted in history, community, and exceptional local ingredients,” Heyd said in a statement. “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.”
London noted the continued emergence of talent in South Carolina kitchens, with skills learned locally blending with influences from other regions.
“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,” London said in a statement. “I’m very excited to see where we go with it.”
Meanwhile, Ulysse, of Greer’s House 509 Bistro, pointed to the longstanding heritage that’s infused in South Carolina’s restaurants.
“I want both visitors and residents to understand that when they dine in South Carolina, they’re not just enjoying a meal,” Ulysse noted in a news release. “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.”
