Exploring The Charleston Food Scene with StarChefs Rising Stars

Today’s episode is a special one! I’m joined by five exceptional chefs shaping the Charleston Food Scene:
Chef Shuai Wang of King BBQ, blending Chinese barbecue traditions with Southern flavors.
Chef Shaun Brian Sells of CudaCo., elevating sustainable seafood with creative coastal cuisine.
Pastry Chef Annie Coleman of Flora and Fauna, combining artistry and innovation in desserts and baked goods.
Chef Alec Gropman of Bodega, redefining breakfast sandwiches with a fusion of New York roots and Charleston charm.
Chef Nathan Hedlund of Da Toscano Porchetta Shop, showcasing the bold, comforting flavors of Tuscan street food.
This engaging panel interview was recorded during the StarChefs Rising Stars event in Charleston, South Carolina.
Together, we explore the unique influence of Charleston’s low-country cuisine and how these chefs are transforming it with their creativity and vision. You’ll hear insights into their commitment to local sourcing, the challenges of sustainability, and how they’re weaving global influences into the fabric of Charleston’s food culture. Whether you’re a culinary professional or a passionate foodie, this episode is packed with inspiration and stories from some of Charleston’s finest culinary minds.

What you'll learn from this panel discussion about the Charleston Food Scene

Meet today’s Five Charleston Chefs and learn about their restaurants (2:21)
Perspectives on the evolving Charleston food scene (3:53)
Changes to Charleston’s culinary landscape over the years (5:16)
The camaraderie and collaboration among Charleston chefs (6:26)
The unique contributions of Gullah Geechee food culture (10:23)
Preserving the ideals of low-country cooking (12:47)
Introducing new and innovative cuisines to Charleston diners (13:34)
Educating diners through storytelling and food culture (15:26)
How Bodega thrived during the pandemic (17:17)
The vision behind Flora & Fauna and its unique offerings (19:13)
Exploring the French influence in Southern cuisine (20:07)
The art of Southern biscuits and how they stand apart (20:54)
Caribbean influences at CudaCo. and their impact on the menu (21:53)
Sustainability as a cornerstone of the modern culinary industry (25:27)
The importance of nostalgia in creating memorable dishes (28:06)
Leveraging the Grow Food List for local inspiration (30:45)
Innovation and collaboration in the kitchen (34:41)
Seasonality and adapting to Charleston’s warm climate (38:49)
The challenges and rewards of supporting local sourcing (41:41)
Defining the key elements of a truly great dish (42:49)
Must-try foods for tourists visiting Charleston and discovering the Charleston Food Scene (46:45)
Tips for ensuring you’re eating authentic local seafood (51:00)
Infusing Charleston traditions into global culinary concepts (54:12)
Foraging in the low-country landscape (54:50)
The intersection of technology and food (57:12)
Problem-solving in the kitchen: refining and perfecting dishes (1:01:14)
Addressing challenges in back-of-house operations (1:04:20)
Exciting trends shaping Charleston’s kitchens today (1:07:48)
The growing trend of chef-branded merchandise in Charleston (1:11:25)

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.