NORTH CHARLESTON, S.C. (WCBD) -- A North Charleston restaurant owner is one of three chefs chosen to showcase South Carolina's culinary scene on the national stage this year. Shuai Wang, the owner and chef of Jackrabbit Filly and King BBQ, was named a 2025 Chef Ambassador during a ceremony at the South Carolina Statehouse on Monday. The other chefs chosen were Greenville chef Jeanne Koenigsberg and Conway restaurant owner and executive chef Darren Smith. Chef ambassadors represent South Carolina at food festivals and other events, sharing the state's rich culinary traditions and agricultural heritage by using produce, meats, dairy, and seafood from local farms to prepare dishes. "Food is an important part of our state's history, culture, and economy, and it's where two of our largest industries -- tourism and agriculture -- overlap and excel," said Gov. Henry McMaster. "Our world-class culinary talent is highlighted and celebrated through the Chef Ambassador program, showcasing the best of South Carolina chefs, farmers, and locally grown products." Monday's announcement comes during South Carolina Restaurant Week, an 11-day celebration of local cuisine in which hundreds of restaurants offer special menus and select deals. Charleston restaurants participating in South Carolina Restaurant Week South Carolina has spent decades building up its reputation as a culinary hotspot, drawing millions of travelers each year and generating billions for the economy. The restaurant industry was expected to contribute nearly $22 billion in sales to the state's economy in 2024, according to a report from the National Restaurant Association. Chef Shuai Wang (Provided) Wang and his wife opened their Short Grain food truck in 2015, serving up non-traditional Japanese fare. At the time, it was named one of America's Top 50 Best New Restaurants by Bon Appetit Magazine and earned Wang a James Beard Award nomination for Rising Star Chef. Flash forward to 2025 and the couple now has two restaurants beloved by the community: Jackrabbit Filly, which describes itself as a family-style "Heritage Driven New Chinese American Restaurant," and Kings BBQ, which offers "Chinatown Barbecue made with Southern Smoke." Wang said in a statement that his restaurants still use ingredients from many of the same farmers as when the truck first opened, and he is eager to highlight that sense of community through the program. "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," he said. "I’m looking forward to all the fun events that I get to be a part of this year, representing Charleston and South Carolina." The chef ambassador program is currently in its 11th year.