Encore: Shuai Wang’s Journey from China to Charleston
About this episode
Chef Shuai Wang shares his journey from China to Charleston and the influences behind his cooking.
Chef Shuai Wang was the runner-up on the 22nd season of Bravo’s Top Chef and is the force behind two standout restaurants in Charleston, South Carolina—Jackrabbit Filly and King BBQ—where he brings together the flavors of his childhood in Beijing and the spirit of the South in some pretty unforgettable ways. He grew up just a short walk from Tiananmen Square, in a tiny home with no electricity or running water, where his grandmother often cooked over charcoal. Later, in Queens, New York, his mom taught herself to cook—her first dishes were a little salty, but they were always made with love. And somewhere along the way, Shuai learned that cooking wasn’t just about food—it was about taking care of people. After years working in New York kitchens, he made his way to Charleston and started building something that feels entirely his own. Today, we’re talking about how all those experiences come together on the plate, the family stories behind his cooking, and what it’s been like to share that journey on national TV. For more info visit: southernliving.com/biscuitsandjam Learn more about your ad choices. Visit podcastchoices.com/adchoices
People in this episode
Guest: Shuai Wang
Topics covered
- cooking
- personal journey
- cultural influences
- restaurant industry
- family stories
Keywords
- Shuai Wang
- Top Chef
- Charleston
- Beijing
- cooking
- restaurants
- family
Mentioned in this episode
Organizations: Bravo, Jackrabbit Filly, King BBQ
Places: Charleston, Beijing, Queens, South Carolina
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