Meet your new 2026 SC Chef Ambassadors! In mid-January 2026, Gov. Henry McMaster named chefs from Greer, Myrtle Beach, and Charleston to represent South Carolina.
Background on the SC Chef Ambassador Program:
Chef Ambassadors represent the state through food festivals and other promotional opportunities, sharing South Carolina’s culinary traditions, agricultural heritage, and undiscovered places with the world. They support our state’s farmers by using Certified South Carolina produce, meats, dairy, seafood, and other farm-fresh foods.
Now in its 12th year, the South Carolina Chef Ambassador program unified the major industries of tourism and agriculture. These collectively contribute tens of billions of dollars to the state’s economy and account for hundreds of thousands of jobs statewide. Chefs are appointed by the Governor, and the program is run through a collaborative effort between the South Carolina Department of Parks, Recreation & Tourism (SCPRT) and the South Carolina Department of Agriculture (SCDA).
Greer, SC – Chef Guichard Ulysse, chef & owner of House 509 Bistro & Wine Bar
Chef Guichard Ulysse was born and raised in Haiti as the third of ten children. He discovered his love for cooking alongside his mother and grandmother. After immigrating to the US, his first job was at Wendy’s. Determined to pursue his passion, he trained at Johnson & Wales University and built a career that included more than a decade as a chef for South Carolina school districts, focused on children’s nutrition, and later as a regional chef for Sodexo across four states.
In 2022, he and his wife opened House 509 in Greer, SC. For the past three years, the restaurant has offered a warm, welcoming experience, often described as “fine dining with heart.”
“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.” – Chef Guichard Ulysse
Myrtle Beach, SC – Jordan Heyd, owner and executive chef of Lekker Eats
Chef Jordan Heyd was born and raised locally with deep roots in the community. Her culinary journey began aboard private yachts, where she gained global food experience and discovered her passion for creating intentional, health-conscious dishes after being diagnosed with type 1 diabetes.
She trained formally in South Africa at a culinary school in Cape Town to become a yacht chef, blending international techniques with her own creative style. Today, she leads Lekker Eats—a from-scratch kitchen, market, and bar built on an “eat good, feel good” philosophy. Known for her pastry expertise, meticulous approach, and quick thinking, Jordan has earned recognition for her innovative culinary style, including a feature on Chef Swap.
“South Carolina’s culinary scene is deeply rooted in history, community, and exceptional local ingredients. At the same time, it continues to grow and evolve. I want visitors and residents to understand that our food culture honors tradition while embracing creativity and innovation. From farms and fisheries to kitchens and tables, South Carolina offers an authentic dining experience that reflects both its heritage and its future.” – Chef Jordan Heyd
Charleston, SC – James London, owner and chef of Chubby Fish and Seahorse
James London, a Charleston native, discovered his passion for fishing and food at an early age, starting his restaurant career at just 14. After earning a business degree from the College of Charleston, he honed his culinary skills at The French Culinary Institute in New York City.
His professional journey took him to acclaimed kitchens in New York, including the Japanese restaurant Niko, and to San Francisco, where he worked at a Creole Café. In 2018, James returned home to open Chubby Fish, a celebrated “dock-to-table” seafood concept that highlights local, seasonal catches and sustainable sourcing. Next door, his cocktail bar and supper club, Seahorse, offers a wide range of spirits and a rotating menu of small plates.
“South Carolina has such a bounty of amazing food. There’s been impressive growth in the culinary scene over the past 10 years, allowing us to diversify our portfolio of offerings using South Carolina ingredients. There’s been a surge of culinary professionals who started cooking in South Carolina, left to explore other regions and cuisines, and then returned with a whole new lens through which to view our native ingredients. I’m very excited to see where we go with it.” – Chef James London
To learn more about last year’s Chef Ambassadors, check out our article on the 2025 SC Chef Ambassadors here.
By: Sarah (Moore) Gross, Contributing Author