2020 Chef Ambassadors
When it comes to moving the needle for the state’s foodways, no collaboration has had more impact than the South Carolina Chef Ambassadors program. Enacted by Governor Nikki Haley in 2014, the program shines a light on the state’s authentic cuisines and locally grown produce and products, connecting the dots between tourism and agriculture through the lens of some of the Palmetto State’s most-talented chefs.
“Chef Ambassadors bring a skill set to the table that most people can only imagine: blending and balancing flavors and textures that create memorable dining,” Gov. McMaster said. “We are delighted to deliver this program in 2020 with great chefs, and look forward to the dishes and chatter it will generate.”
The 2020 Chef Ambassadors will represent South Carolina at special events and food festivals and throughout 2020, preparing dishes with Certified South Carolina produce, meats and seafood to deliver an authentic South Carolina meal.
“Chefs are a bridge to the farmers who grow and raise our food —they teach us about our culinary traditions and how to eat seasonally and locally,” said Commissioner of Agriculture Hugh Weathers. “These talented Chef Ambassadors showcase South Carolina’s diverse food heritage as well as their own creativity, and we’re proud to honor them.”
“The Chef Ambassador program has provided tremendous opportunities to elevate the culinary profile of South Carolina and its destinations,” said Duane Parrish, Director of the South Carolina Department of Parks, Recreation & Tourism. “As this program has evolved, we have continued to explore and pursue new ways to showcase South Carolina’s culinary talent.”
Chef Kevin Mitchell (Chef Instructor)
Culinary Institute of Charleston | Charleston
Chef Kevin Mitchell began his training as a young boy in his grandmother’s kitchen, where he first paid his dues by picking greens –cleaning collard greens, kale and spinach. This experience laid the foundation for his dedication to moving food from the fresh market to a white tablecloth, and he’s steadily climbed up the culinary ranks ever since.
Chef Raffaele Dall’Erta (Executive Chef)
Hamptons | Sumter
Born and raised in Milan, Chef Raffaele Dall’Erta was introduced to cooking at a very young age. His father’s love of food and skill in the kitchen was a great influence on his youth, as were early foraging trips with his grandmother where the only rule was not to come home empty-handed. He has spent time in world-renowned restaurants such as The Fat Duck in the United Kingdom and Per Se in New York.
Chef Jason Tufts (Executive Chef)
Malia’s | Aiken
Chef Jason Tufts has served as the Executive Chef at Malia's in downtown Aiken since 2017. Prior to that, he served as Executive Chef at the Doctors Hospital of Augusta, the Green Boundary and Woodside Plantation Country Club. He graduated from Johnson and Wales University in Charleston, SC in 1999. Jason is a big proponent of using local products and was nominated by the founder of the Chef Ambassador program, Brandon Velie, of Juniper restaurant in Ridge Spring, SC.
Chef Jamie Daskalis
Johnny D’s Waffles and Benedicts | Myrtle Beach
A graduate of the Culinary Institute of America with a degree in Baking & Pastry, Chef Jamie Daskalis is a 20-year restaurant business veteran. Growing up, her father had four restaurant locations in New York, and it was in those restaurants that her love of food started. Recently, Jamie was awarded “Best Chef” from South Carolina Woman Magazine and Grand Strand Magazine. In 2020, she will release “Making It Delicious,” her first cookbook.
