Executive Chef, Managing Partner
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.
A native Charlestonian, Bradley Ball began working for his family’s restaurant, Poogan’s Porch, at the age of thirteen as the delivery boy. Now, as the Managing Partner of Poogan’s Hospitality Group, Ball has grown the restaurant group to include Poogan’s Porch, Poogan’s Smokehouse and Poogan’s Catering.
Ball is a graduate of the College of Charleston, as well as the renowned French Culinary Program in NYC. While earning a degree from this fast-paced program, Ball had the opportunity to work in some of New York’s finest and most respected restaurants. Internships at the Michelin star rated Jean-Georges, at the revolutionary Momofuku Noodle Bar, and at the multi-award winning restaurant Aquavit, gave Ball an edge on the restaurant industry and a glimpse into the kitchens and wine cellars of the industry’s best.
Ball completed an executive MBA program with a wine industry focus through the Bordeaux Ecole de Management (BEM). He has earned an Advanced Certificate with Distinction from the Wine & Spirit Education Trust through the International Wine Center, as well as an Advanced Sommelier certification through the Court of Master Sommeliers.
A veteran of the Charleston hospitality industry, Jessica Potter leads the front of house staff at Poogan’s Smokehouse, striving to bring patrons quality service, gracious hospitality and a memorable meal.
Potter’s first job in food and beverage was at age 14, bussing tables for a catering company in New York. Equipped with a honed work ethic and a desire to learn, Potter has found a home in the industry ever since.
Potter first moved to Charleston to obtain her Bachelors of Science in Sociology from The College of Charleston. During that time she continued to work in the restaurant industry, becoming Assistant Manager of Tommy Condon’s upon graduation in merely two year’s time.After brief stints in New York and Charlotte, Potter returned to Charleston to work as a manager of BLU Restaurant & Bar at Tides Folly Beach before leaving to become Assistant General Manager at the established Charleston restaurant, Poogan’s Porch.
Now the General Manager of Poogan’s Smokehouse, Potter approaches her work from a place of gratitude, leadership and a team-first mentality to provide a relaxed, fun environment for all patrons.