Charleston Wine + Food (CHSWF) is proud to announce the 2026 honorees of its annual Community Impact Awards, celebrating four changemakers and one organization who are expanding access, opening doors, and investing in the future of the Lowcountry’s culinary and hospitality community.
The Community Impact Awards celebrate individuals and organizations whose influence reaches well beyond kitchens, dining rooms, and businesses. At its core, the program recognizes those who use hospitality to create opportunity, build pathways for others, and strengthen the community as a whole. Honorees are selected through an open call for nominations and reviewed by a panel of peers, ensuring the awards remain grounded in shared values and lived industry experience.
“These honorees exemplify the very best of our hospitality community, not only through their professional accomplishments, but also through the way they lead and lift others,” said Alyssa Maute Smith, Executive Director of Charleston Wine + Food. “Their impact mirrors the values that guide our work year-round by supporting mentorship, education, and opportunity throughout the Lowcountry’s culinary and hospitality community.”
2026 Community Impact Awards Honorees
- Shuai & Corrie Wang, Co-Owners, King BBQ + Jackrabbit Filly
- Lisa Buzzelli, Hospitality Faculty, Culinary Institute of Charleston
- Ted Dombrowski, Owner, Ted’s Butcherblock
- ‘Emma Cromedy, Chief Operating Officer, Carolima’s Lowcountry Cuisine
- Lowcountry Local First
Community Impact Awards Fundraising Luncheon
Tuesday, January 27, 2026 | The Grand at 81 Mary, Charleston, SC
The Community Impact Awards Fundraising Luncheon is open to the public and serves as a key fundraising moment for Charleston Wine + Food’s year-round education initiatives. Proceeds from ticket sales and tables directly support the CHSWF Culinary High School Scholars Enrichment Program, expanding access to education and early career opportunities within the hospitality industry.
At the luncheon, the program’s impact comes to life. Culinary High School Scholars will participate in preparing and presenting the meal, working alongside professional chefs and hospitality leaders as they gain hands-on experience in a live event setting.
Beyond the luncheon, the Culinary High School Scholars Enrichment Program provides ongoing education and paid externship opportunities throughout the year. Students receive mentorship, develop job-ready skills, and begin building long-term careers in hospitality, while forging connections with hospitality businesses across the Lowcountry.
CHSWF’s education and mentorship initiatives reach 1,200 students annually through paid externships, professional mentorship, and access to industry resources.
Tickets ($70) and tables (starting at $850) available at chswf.org.