We are thrilled to announce Daniel Doyle has joined the Seabrook Island Club team as our new executive chef. In this important role, he oversees all culinary operations at the Club at Seabrook Island, including The Palmetto Room, Bohicket Lounge, The Pelican’s Nest, Osprey Café, and Cap’n Sams’ Grill.
Chef Doyle is an award-winning chef with two decades of experience and a passion for innovative Southern cuisine. A graduate of Johnson & Wales, he served as the executive chef and managing partner of Poogan’s Porch in downtown Charleston. In 2012, he was first invited to cook at the prestigious James Beard House in New York City — and returned four additional times. Most recently, he was the culinary director of the Charleston Harbor Resort and Marina.
“I have always loved the nature and beauty of John’s Island. My first sous chef job was actually at Rosebank Farms Café and I’ve always wanted to get back to this area,” he explains.
His media credits include the Food Network’s Chopped, the Travel Channel, BBC Canada, USA Today, and Sirius XM, to name a few.
With a culinary style he describes as “classic food with modern interpretations”, Chef Doyle is looking to “create an innovative and contemporary dining experience for our Members”. He takes pride in locally sourcing meat, produce, and grains. “Fresh food and a fresh approach to traditional southern dishes, that’s a key focus,” he promises.
Some fun facts about our new executive chef: “I am a newly remarried father of four. I love the beach, college sports, and music trivia.” Welcome Chef Daniel Doyle!