Executive Chef & Managing Partner, Poogan's Porch
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 set out to pursue his passion for cooking in his Elon, North Carolina hometown before traveling south to Charleston in 1997. Doyle attended Johnson & Wales University, where he earned an associates degree in culinary arts and a bachelor’s degree in restaurant and institutional management.
In the decade that followed, Doyle worked as executive chef in many restaurants in North and South Carolina before finding his home at Poogan’s Porch in 2007. Previous culinary experience included cooking at Rosebank Farms Café on Seabrook Island, Fish Restaurant in downtown Charleston, and Alexandria’s Restaurant & Bar in Burlington, North Carolina. While at Fish, Doyle contributed his culinary expertise and creativity to its menu, helping the restaurant earn “Best New Restaurant” from the Post and Courier.As executive chef at Poogan’s Porch, Doyle prepares the restaurant’s signature Lowcountry dishes daily, introducing innovative approaches to local favorites. 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 became a partner at Poogan’s Porch. That same year he was invited to cook at the prestigious James Beard House in New York City, and asked to return for a second time in 2013.