Columbia Standard

Gov. Henry McMaster, and the state's Commissioner of Agriculture Hugh Weathers, and Department of Parks, Recreation & Tourism Director Duane Parrish, appointed three area chefs as South Carolina's Chef Ambassadors for 2022.

"Our hospitality industry has been on a rollercoaster ride since March 2020. From shifting to a to-go model almost overnight, to navigating workforce challenges, to welcoming an influx of visitors as tourism began to rebound – they've really seen it all in a very short timeframe," Parrish said in a governor's office press release. "The Chef Ambassador program highlights and celebrates some of the very best of what this resilient and tenacious industry has to offer, and helps showcase just how significant and extraordinary our culinary scene is in the Palmetto State."

Only certified South Carolina produce, seafood, and meats can be used by the Chef Ambassadors to prepare their dishes. They will be representing the state at media events, food festivals, and other forums. This year will mark the eighth anniversary of the program.

Ondo of The Atlantic Room has spent 20-plus years in Charleston as he drew inspiration from the region's waterways and fields. With his wry sense of humor and affable nature, Ondo is a recognizable spokesperson for Lowcountry foodways.

Williams is the owner of the catering company William Christopher's and of Roy's Grille. A native of Bamberg County, he mostly stays busy. On the Roy's Grille - located inside an Exxon station in Lexington - menu you will find house-smoked and cured bacon, house-made pimento cheese, barbecue, and signature barbecue sauces. 

Shaak is a graduate of the culinary program at Greenville Technical College. He had mostly spent his life in the kitchens starting from the age of 16, when he began an apprenticeship under his father at the Greenville restaurant City Range Steakhouse Grill. He went on to take over Restaurant 17 in Travelers Rest in 2018. 

Haydn's focus on local and seasonal ingredients, along with his dedication to classical techniques, has elevated the culinary program at Restaurant 17.