Born in Beijing, China and raised in New York City, 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 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 Start Chef. 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.