Born in Beijing, China and raised in Queens, NYC, Shuai Wang has always been surrounded by amazing food. He attended the Art Institute of NYC, and honed his cooking skills in the busy restaurants of Manhattan. Today Shuai shares his love for food with the people of North Charleston, South Carolina. Working closely with local farmers and fishermen, his cuisine is inspired by his grandmother, mom and his Chinese heritage. Shuai is a winner of the 2016 Eater Young Guns and Best New Chef awards and his food truck Short Grain was named one of the America’s Top 50 Best New Restaurants by Bon Appetit. In 2017 he was nominated for a James Beard Award for Rising Star Chef. More recently, Shuai and his wife, Corrie, won StarChef Charleston Restaurateurs of the Year 2024. Shuai is the owner and chef of Jackrabbit Filly, a heritage driven New Chinese American Restaurant in Park Circle, North Charleston, and King BBQ, a Chinese BBQ restaurant with southern smoke, which in 2024 won Top 10 best new BBQ restaurant by Southern Living Magazine and Top 20 Best New Restaurants by Bon Appetit. Chef Shuai Wang is also one of the 2024 South Carolina Chef Ambassadors, a co-founder of Charleston’s first AAPI organization, and a chef contestant on season 22 of Top Chef.