Fine food, drink and warm hospitality
mean everything to us.
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. In addition, he earned his Advanced Certificate with Distinction from the Wine & Spirit Education Trust through the International Wine Center before returning to Charleston.
Upon his return, Ball became managing partner of Poogan’s Porch and also became a Certified Sommelier through the Court of Master Sommeliers. Continuing to challenge himself, Ball completed an executive MBA program with a wine industry focus through the Bordeaux Ecole de Management (BEM) in 2010. In fall 2012, Ball earned his Advanced Sommelier certification from the Court of Master Sommeliers, making him the youngest with the distinction in the state of South Carolina and one of less than 400 worldwide.
Not one to slow down, Ball also launched the La Wine Agency in 2010. The wines produced adhere to a defined set of standards to help show what La Wine Agency believes to be “PROPER WINES,” aka un-manipulated, pure expressions of specific varietals or styles that are sustainably produced. The goal of La Wine Agency is to create a conversation with new wine drinkers that emphasizes balance and finesse, over power and extraction. La Wine Agency works with well-known, artisanal winemakers to develop these benchmark examples.
In 2012, with a group of entrepreneurial partners, Ball launched Wine Awesomeness, a curated online wine shop. Wine Awesomeness hinges on the beliefs that “wine is for everyone; wine is everywhere; wine is discovery.”
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.