For Haitian-born chef Guichard Ulysse, food has always been at the core of family, culture and connection—the foundational trinity that defines his way of life. One of seven children, he not only received sustenance around the table but inherited a rich family legacy in his mother’s kitchen.
“I was drawn not just by flavors, but by the energy,” he said, “by how a simple meal could bring people together, tell a story and create lasting memories.”
Chef Ulysse carries on that deeply ingrained tradition in Greer at House 509 Bistro & Wine Bar, which he and his wife, Jessica, opened in 2022. Thrilling flights of fusion dishes and perfect wine pairings have elevated him from a South Carolina “chef to watch” to a South Carolina Chef Ambassador for 2026.
Since 2015, the program has shone a spotlight on the state’s most innovative chefs. Through devotion to community and local ingredients, each helps ensure the state’s food scene is among the best in the nation.
In this Q & A, Chef Ulysse describes the traditions behind the House 509 experience and the platform for his tenure as a South Carolina Chef Ambassador.
Was recognizing your chef’s vocation a gradual enlightenment or sudden epiphany?
“I first felt the calling to pursue a culinary career long before I understood it as a profession. As my passion for food grew, I became fascinated with how ingredients transformed through technique, how tradition could be honored while creativity pushed boundaries and how a dish could reflect both heritage and personal expression. Cooking stopped feeling like a task and became a form of communication and purpose. The defining moment came when I realized that food had the power to make people feel seen, comforted and celebrated. That’s when I knew this wasn’t just something I enjoyed—it was what I was meant to do.”
How would you describe your cooking style and/or approach to food?
“My style is to approach food as a conversation between cultures, as a thoughtful fusion rooted in technique, culture and seasonality. I draw inspiration from classic culinary foundations, particularly Caribbean and French methods, while layering in global flavors, regional Southern influences and personal heritage. The goal is always balance, to honor tradition while allowing creativity to lead.
For me, fusion isn’t about mixing elements for novelty, but about intentional pairing, finding where flavors, spices and techniques naturally complement one another. Whether it’s incorporating bold Caribbean or international notes into a refined bistro dish or elevating familiar comfort foods with modern execution, every plate is designed to feel both exciting and approachable.”
What are your go-to South Carolina ingredients and why?
“My top three are white stone grits, for their creamy, velvety texture; sweet potatoes, for their versatility and sweet, earthy flavor; and seasonal fresh strawberries, which are vibrant, juicy and full of character. I let these and other high-quality, locally sourced products speak first, then build layers of flavor that enhance, not overpower.
My signature dish is a shrimp and grits flight trio: Lowcountry, French-inspired with a parmesan cheddar grits; creole, Caribbean-inspired with a smoked gouda grits; and Carolina barbecue-style with cheddar grits. I use sweet potatoes in both savory and sweet applications, roasted or puréed for depth, whipped into silky sides or transformed into components that add warmth and balance to a dish. One of my favorite ways to showcase local strawberries is in Strawberry Jalapeño BBQ Chicken, a dish that perfectly reflects my fusion approach.
Together, these ingredients allow me to tell a South Carolina story through food, rooted in tradition, driven by seasonality and brought to life through thoughtful fusion and bold flavors.”
What kind of dining experience can patrons of House 509 expect?
“One that feels welcoming, elevated and memorable. I want guests to feel just as comfortable celebrating a special occasion as they do enjoying a relaxed night out. My goal is to blend refined food and thoughtful service with warmth and approachability, so nothing ever feels intimidating or over-formal.
Every detail is intentional: from the flavors on the plate to the ambiance, pacing and hospitality. I want guests to feel a sense of connection, to the food, to the people they’re dining with and to the story behind each dish. The experience should spark curiosity, invite conversation and leave a lasting impression long after the meal ends.
Above all, I strive to create a space where people feel seen, valued and cared for. When guests leave feeling satisfied, inspired and excited to return, or to share the experience with others, that’s when I know we’ve truly succeeded.
As a South Carolina Chef Ambassador, what are the most important points you wish to share with the dining public?
“I want to convey to that South Carolina’s culinary scene is rich, diverse and deeply rooted in heritage, yet boldly evolving. Our food tells the story of the land and the people: farmers, fishermen, artisans and generations of cooks whose traditions continue to shape how we eat today.
South Carolina offers far more than one definition of Southern cuisine. From Lowcountry influences and coastal seafood to inland farms producing exceptional grains, produce and proteins, our state is a mosaic of cultures and flavors. What makes it special is how chefs are honoring those roots while embracing innovation, using local ingredients, global techniques and modern perspectives to create something uniquely South Carolinian.
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.”
