Bobbie Ball, Co-Owner

For the last 26 years, Bobbie Ball along with her father, husband and son have owned and operated one of the most popular Southern culinary traditions in Charleston, South Carolina. Originally from West Virginia, Bobbie first served as a court reporter for the State of South Carolina prior to opening Poogan’s Porch. Her days and nights since have been filled with exciting stories and events, as she has met national celebrities, politicians, media and more.

Bobbie even had a bout with the legendary ghost-Zoe St Amand a few years back as she tried to close the restaurant for the evening. Having difficulties setting the alarm, Bobbie was forced to contact the alarm service company. While on the phone with the technician, two of the heavy wooded bar stools crashed, a difficult thing to happen on their own. Immediately after Bobbie assessed the situation, the kitchen door slammed open…another nearly impossible occurrence as it weighs over 40 pounds. Entering inside the kitchen, Bobbie soon discovered she was alone and there was no one around to make the racket. The conclusion was Zoe was a little agitated from the alarm disruption and decided to share her disproval.

An avid sports fan, especially college and professional football, Bobbie was instrumental in the decision to close the restaurant just one day/dinner during a year—on Super Bowl Sunday. Bobbie received a Bachelor of Science in Marketing and Management and a Master of Science in Health Administration both from Marshall University.

Brad Ball, Managing Partner

A native Charlestonian, Brad Ball began working for Poogan’s Porch, his family’s restaurant, at the age of thirteen as the delivery boy. Soon after, he became the dishwasher and busboy and eventually worked his way up to server and restaurant manager. After graduating from the College of Charleston in May 2004, he took over as General Manager of Poogan’s. Ball traveled extensively throughout the world, including spending a semester abroad in Annot, France, where he developed a keen interest in wine. After extensive study, Ball personally took it upon himself to expand and diversify the wine program at Poogan’s, growing the list to 250 bottles, 28 wines by the glass and adding a sophisticated 1500 bottle wine cellar.

In the fall of 2005, Ball was presented with an once-in-a-lifetime chance to travel to New York and attend the French Culinary Program, an intensive, six-month, total immersion culinary arts program. While earning his degree from this renowned, challenging, hands-on program, Ball had the opportunity to work in some of New York’s finest and most respected restaurants. Internships at Jean-Georges, a four star French-Asian restaurant on Central Park, and the increasingly popular Momofuku Noodle Bar in the East Village, gave Ball an edge on the restaurant industry and gave him a glimpse into the kitchens of the industry’s best.

Perhaps the most gratifying experience of Ball’s time in New York came from his time working at Aquavit, an upscale, multi-award winning restaurant. Working under renowned Executive Chef Marcus Samuelsson and General Manager Olivier Zardoni, Ball assisted in the management the restaurant’s impressive wine program. Serving as a sommelier for the restaurant, Ball had the privilege of tasting and serving rare, vintage, top-quality wines from all over the world from Aquavit’s 350-bottle list, further broadening his knowledge and love of wine.

After graduating from the French Culinary Program in January of 2006, Ball returned to Charleston to take his newly appointed post as Managing Partner at Poogan’s Porch, where he plans on continuing to perfect the restaurant’s wine program.

Ball also has big plans for the cuisine of the Charleston institution, and he is using his experiences abroad and in New York to diversify the menu, focusing more on fresh, local produce and ingredients and infusing a more progressive flair to many of Poogan’s signature dishes. Never one to rest on his laurels, Ball plans to travel back to New York in 2006 to work on receiving his Diploma of Wine and Spirits at the International Wine Center.

Brenna Emerson, General Manager

Originally from Greensburg, PA, Brenna Emerson is well-versed in the ways of restaurant management. After high school, Brenna moved from her hometown to pursue a career in Los Angeles, CA. Upon arriving in L.A., Emerson secured a position with the prestigious Four Seasons hotel, where she was responsible for the overall well-being of noteworthy clientele, including the likes of John Travolta and Jodie Foster. Emerson’s time spent at the Four Seasons gave her invaluable experience and left her feeling passionate about her chosen profession.

Although Emerson enjoyed California living, she longed for the comfort of the East Coast, and returned to Pennsylvania to continue her work in the restaurant industry, assisting in the opening of several new restaurants in the Pittsburg area. In 1997, Emerson and her now-husband decided to migrate south to Charleston, SC. Soon after, she accepted a position with Poogan’s Porch as a server and was quickly promoted to General Manager. As GM, Emerson focuses on the daily duties of running a well-established restaurant as well as coordinates all of Poogan’s special events. She is certainly well qualified, having chosen the Lowcountry establishment as the site of her own wedding reception, ironically two weeks before she was hired to begin working there!

Emerson’s enthusiastic attitude and fervor for the restaurant industry make her an invaluable asset for Poogan’s Porch.

Daniel Doyle, Executive Chef

Originally from Elon, NC, Chef Daniel Doyle has been cooking since he was 15. Doyle traveled south to Charleston a few years later to attend the acclaimed Johnston & Wales University, earning an associates degree in Culinary Arts in 1999, and later a bachelor’s degree in Restaurant and Institutional Management in 2000.

Doyle stayed in Charleston following graduation, working as Banquet Chef for Catering Done Right and Chef at Fish Restaurant, where he contributed his culinary expertise and creativity for the new menus, helping the restaurant earn “Best New Restaurant” from the Post & Courier. Following his time at Fish, he worked as Chef de Cuisine at The Privateer on Seabrook Island.

Though he loved the Lowcountry, Doyle returned home to North Carolina when an opportunity to have his own restaurant presented itself. As Executive Chef and Co-Owner of Alexandria’s Restaurant & Bar in Burlington, NC, Doyle oversaw operations for this 300-person capacity restaurant and bar in the heart of downtown. From there, he was recruited to work as Executive Chef at Steak Street Restaurant in Greensboro, NC, where he worked for 2 ½ years. In April 2007, Doyle returned to Charleston, this time with his young family in tow, and landed the position as Executive Chef of Poogan’s Porch, Charleston’s oldest and most reputable institution. At Poogan’s, Doyle draws upon his innovative techniques and passion for being in the kitchen as he prepares delicious Lowcountry cuisine daily.

Isaac Vanderhoest, Daytime Chef

Born and raised in Charleston, Isaac Vanderhoest has been the Daytime Chef at Poogan’s Porch since it originally opened 26 years ago. At the early age of sixteen, Isaac began cooking at such establishments such as the King Charles Inn and the Colony House. An entertaining individual, Isaac has a true passion for cooking and entertaining friends at home, with family gatherings filled with song and soulful dance. He has become a fixture at Poogan’s Porch and continues to serve delectable meals to visiting guests. Isaac, too, has had several encounters with Zoe (the ghost) throughout the years.