We present this series as part of our pre-event coverage of Charleston Wine + Food Festival.

What you’re about to hear is a letter to an unborn chef. A chef who will be born long after we’re gone. A chef who will be presented with challenges both old and new. A chef who will look to the past, shape the future.

We asked prominent chefs working today to tell us what they would share with this unborn chef. This is Daniel Doyle’s “Letter to an Unborn Chef”.

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Daniel Doyle

As the Executive Chef of Charleston’s Poogan’s Porch, Chef Daniel Doyle takes a contemporary approach to traditional Lowcountry dishes. His experience and passion drives Doyle to be innovative in the kitchen of this established restaurant. Locally sourcing meat, produce and grains 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 and make the 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 in 2013 and again in September of 2014.

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