- Elliott Davis + Garden & Gun Present Ticket Launch Party
- Motley Rice LLC + The Post and Courier Present Lowcountry Jazz Brunch
Chef Daniel Doyle began visiting Poogan’s Porch during his childhood family vacations and was familiar with the Southern charm and traditions of the restaurant long before becoming its executive chef. At age fifteen, Doyle pursued his passion for cooking in his Elon, North Carolina home before traveling south to Charleston in 1997 to attend Johnson & Wales University. At school, he earned an associate degree in culinary arts and a bachelor’s degree in restaurant and institutional management.
Following graduation, Doyle worked for ten years as executive chef in many restaurants in North and South Carolina before finding a home at Poogan’s Porch. Previous culinary experience includes cooking at Rosebank Farms Café, Fish Restaurant, Alexandria’s Restaurant & Bar and Steak Street Restaurant. While at Fish, he contributed his culinary expertise and creativity to its menu, helping the restaurant earn “Best New Restaurant” from The Post and Courier.
As the executive chef of Poogan’s Porch, Doyle prepares delicious Lowcountry cuisine daily including signature Poogan’s Porch dishes, but pushes the envelope by putting a fresh twist on traditional dishes. His experience and passion continues to drive Doyle to be innovative in the kitchen. Locally sourcing beef and produce from Charleston and its surrounding areas is one big change that Doyle made when joining Poogan’s Porch. With each year, he works to refine the food at Poogan’s, making flavor profiles stronger. In 2012, Doyle was invited to cook at the prestigious James Beard House in New York City. Doyle enjoys using fresh, local ingredients and Southern staples and keeps guests excited about Poogan’s menu by using them in unexpected ways.