Spartanburg chef and restaurateur William Cribb has been named as one of South Carolina’s Chef Ambassadors for 2017.
Founded in 2014 by Gov. Nikki Haley, S.C. Commissioner of Agriculture Hugh Weathers and the S.C. Department of Parks, Recreation and Tourism (SCPRT), the Chef Ambassadors program highlights the Palmetto State’s locally grown crops and culinary talent.
Each year, four chef ambassadors are chosen from across the state to attend events, perform cooking demonstrations, conduct educational discussions and promote staples in agriculture and tourism.
Cribb, 32, is a native of Spartanburg and owner of Cribb’s Kitchen and Cribb’s Catering in downtown Spartanburg and Willy Taco restaurants in Spartanburg and Greenville.
He will be joined by Amy Fortes of Flipside Café in Fort Mill; Adam Kirby of Bistro 217 in Pawleys Island; and Sean Mendes of Roadside Seafood in Charleston.
“At the Department of Agriculture, we work to increase demand for all things grown in South Carolina,” Weathers said in a statement. “The Chef Ambassadors program helps us connect South Carolinians with their food and those who grow it, and helps us tell the food story to locals and visitors alike.”
Cribb’s Kitchen was recently named the Spartanburg Area Chamber of Commerce’s 2016 Small Business of the Year.
“Representing fantastic parts of our great state, this program allows these chefs to put a unique spotlight on not only their culinary talents, but the place in South Carolina in which they live, work and play,” said Duane Parrish, director of SCPRT, in a statement. “We encourage visitors and locals alike to make the trip and dine in each of these top-notch restaurants. You won’t be disappointed.”
Cribb, who cut his culinary teeth in Colorado and North Carolina before returning to his hometown, said he is excited to be nominated and named to the list of chef ambassadors.
“I feel energized,” Cribb said. “I’m excited about working with the state and representing Spartanburg. Looking at the itinerary of events we’re going to be participating in, I think it’s going to be a lot of fun… I think we’re all going to be cooking dishes we really feel good about; using local products that we like. I’m looking forward to a great experience.”