Before Master Chef Junior was a hit show, Jeanne Koenigsberg was a rising star on the kid chef culinary circuit. While other youngsters busied themselves with music lessons, sports and such, she was knee-deep in cooking lessons, cooking competitions and preparing dishes for social events hosted by her friends’ parents.
But when the proprietor of a catering company in her hometown of Tallahassee, Florida offered her a permanent position, the budding chef had no choice but to turn him down. Jeanne was not yet old enough to legally enter the workforce.
“I held onto his card for a few years, and when I was of age to work, I reached out,” she said. “I started the next day as a dishwasher. The following day, the prep cook didn’t show up, and I never took my eyes off the top of the ladder.”
From caterer to banquet chef for CSX to executive chef of Wine Cellar in Jacksonville to executive sous chef of Greenville Convention Center to kitchen manager of the community-focused Swamp Rabbit Cafe, her upward vision led to success in a male-dominated field and earned her a spot on the 2025 roster of South Carolina Chef Ambassadors.
Established in 2014, the program selects accomplished chefs to promote the state’s rich agricultural heritage and showcase South Carolina as a preeminent dining destination. They carry the message through public appearances, roundtable discussions and cooking demonstrations at food festivals, expos and other culinary events.
“I am extremely humbled to be included in what I can only imagine is a superb group of chefs,” said Chef Koenigsberg upon learning of her appointment.
As Kitchen General Manager of Greenville’s beloved Swamp Rabbit Cafe, Chef Koenigsberg exemplifies the best of South Carolina dining. But before landing in South Carolina, she focused on earning dual culinary degrees and honing her skills as part of a dynamic community of chefs in Jacksonville, Florida.
In this Q & A, she shares more about her career journey, strong commitment to culinary excellence and regard for South Carolina food culture.
Q: Take us back to the beginning. How and when did you get your start in the culinary industry?
Chef Koenigsberg: The kitchen has always been my therapy. If I’m having a good day or a bad day, that is easily expressible through food for me. Food has always been easy for me to talk about and has been a large component of creating family and social bonds. I had my first serious conversation about becoming a chef when I was about 6, and there’s been no looking back for me.
Q: What was it about Swamp Rabbit Cafe that made you want to helm its kitchen?
Chef Koenigsberg: It was the first place I visited when I came to Greenville, which was a few years prior to moving here. Swamp Rabbit’s morals, food and community initiative really align with who I am as a person and chef. I’ve always enjoyed very community-driven spaces, and Swamp has no shortage of that. The people at Swamp are really a large family, now, with more than 140 employees. It’s kind of its own subculture within Greenville—for customers and employees alike.
Q: How would you describe your chef style?
Chef Koenigsberg: I like to have fun with food, and the fresher the better. I follow traditional tendencies but put a local flair on dishes. I enjoy the challenge of consistently using as many local, seasonally inspired ingredients as possible on the menu. I enjoy an ever-rotating menu but also love having a few consistent favorites.
Q: What local ingredient(s) are "musts" when stocking your larder?
Chef Koenigsberg: Hurricane Creek Grits (Anderson), Tyger River Lettuce (Greer), Trail Place Beef (Roebuck). I’m also a big Spicewalla fan and feel like I sort of have to say “Stecca” here! (Swamp Rabbit’s wildly popular bread)
Q: What aspects of South Carolina food culture do you think are most important to share with the dining public and why?
Chef Koenigsberg: Getting to know your local food hubs is important. These guys are doing so much amazing work to keep our local agriculture up and running. Swamp Rabbit would not be what it is without them as they make local products that are just barely out of reach more accessible. This is a big reason for the vast assortment of locally grown foods on our shelves. Our food hubs are the real heroes!
