Chef Daniel Doyle takes a contemporary approach to traditional Lowcountry dishes. His experience and passion allow Doyle to be innovative in the kitchen, whether at the established Poogan’s Porch or at the more casual Poogan’s Smokehouse.
Chef Doyle’s cooking is bound to his Carolina roots, which make sourcing meat, produce and grains from Charleston and its surrounding areas inherent to his cooking. Taking the helm of the Poogan’s Porch kitchen in 2007, Doyle has worked to refine the food and make the ingredients shine in each dish prepared.
Doyle has had the privilege to be invited and cook at the prestigious James Beard House in New York City in 2012, 2013 and again in 2014.