Cooking with fire, sharp knives, partying—Shuai Wang admits he chose a chef’s life for “all the wrong reasons.” A native of Beijing, he moved to New York at age 9. After flunking out of high school, he signed up for a two-year culinary program, though mastering food-craft was not a serious consideration.
“I wasn’t such a great student in high school and needed to make up some credits I may have missed,” he explained with a laugh. “Cooking was not a career I considered.”
But when the program instructor offered up Chef Anthony Bourdain’s “Kitchen Confidential” as recommended reading, it was a pivotal move. Young Shuai devoured the book and was captivated by the gritty, real-life stories. And just like that, a culinary career path began to take shape.
“I got started for all the wrong reasons, but ended up in the right place,” he said.
Right place, indeed. By 2016, his Charleston-based food truck, Short Grain, was recognized by Bon Appetit as one of 50 Best New Restaurants in America. The following year, Chef Wang was named Eater Chef of the Year - Charleston and was a semi-finalist for the James Beard Foundation Rising Star Chef of the Year.
The subsequent successes of his North Charleston restaurant, Jackrabbit Filly, and his latest concept, King BBQ, have made Chef Wang a noteworthy fixture on the state’s food scene. In recognition of his talents and dedication, he will join the ranks of South Carolina Chef Ambassadors in 2025.
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 deliver that message through public appearances, roundtable discussions and cooking demonstrations at food festivals, expos and other culinary events.
While there’s little time for partying these days, cooking with fire and sharp knives are a daily part of Chef Wang’s life. In this Q&A, he shares more about his journey and why being a chef in South Carolina is one of the best gigs on earth.
Q: When did you first develop a general interest in food?
Chef Wang: I’ve always been surrounded by amazing food—ever since I was a kid in Beijing. My grandma was a phenomenal cook, and so is my mother. I eventually went to culinary school at the Art Institute of NYC, and just fell in love with the industry and cooking.
Q: How does the concept behind Jackrabbit Filly reflect your personality and culinary interests?
Chef Wang: The recipes are an ode to my grandma and mom and all the food they cooked for me when I was a kid. It is also inspired by the many kitchens I cooked in and by the endless obsession I share with my wife, Corrie, for eating good food. It is a melting pot of Chinese-inspired dishes using local ingredients with fun plays on old classics from all over the world. We let the seasons and ingredients write the menu.
Q: How would you describe your chef style?
Chef Wang: I like to make food that provides nostalgia—something that is comforting—even if you never had a dish before. I want each guest’s visit to be memorable and comforting in a way that reminds them of going over to grandma’s house for dinner on Sunday nights. Food shouldn’t be fussy, especially when you’re eating it. It should spark conversations and bring joy.
Q: What local ingredient(s) are "musts" in your kitchen?
Chef Wang: I’m very big on local honey. It just tastes better knowing it came from not too far away, and that it is actual honey—not sugary syrup.
Q: What do you want the dining public to know about the food scene in South Carolina?
Chef Wang: I think a lot of people think using local seasonal ingredients limits your ability to cook what you want, that the definition of a restaurant might change because you can’t get certain things some months out of the year. We provide Chinese food year-round at Jackrabbit Filly using local ingredients. The same can be said for other Asian cuisines, American food, Spanish. You’d be surprised what you can do with local South Carolina ingredients in all aspects of the culinary scene.
