Ben Harris
EXECUTIVE CHEF AT THE SEA PINES RESORT
Originally from Raleigh, NC, Ben Harris started his culinary career at an oyster bar in Greenville while in college.
He later arrived at Poogan’s Porch as a sous chef, quickly impressing then-Executive Chef Daniel Doyle. Harris was promoted to chef de cuisine, where he and Doyle elevated the menu and created culinary techniques that made them quite popular in Charleston.
After just two years at Poogan’s Porch, which included an inaugural James Beard House dinner in 2012, Harris left to help open Republic Garden and Lounge. After successfully opening Republic, he moved to Raleigh to assist a 15-year-old restaurant, Midtown Grille, gaining success in the area with local modern cuisine and partnerships with local farmers.
Harris returned to Charleston in 2016 to accept a position as executive chef of Poogan’s Porch. Harris loved the challenge of maintaining a 40-year history of the restaurant, while still evolving the menu with innovative dishes.
Harris joined the team at The Sea Pines Resort in March 2018 having the opportunity to bring an innovative energy to all the resort’s restaurants. His approach consists of an emphasis on local ingredients, which includes building relationships with the Lowcountry’s finest purveyors and fishermen. He also works closely with Heritage Farm in Sea Pines, using herbs and greens grown within the community. Harris also introduced an entirely new menu concept at Coast, Oceanfront Dining, elevating the popular beachside restaurant further. His most recent accomplishment is opening the all-new Quarterdeck restaurant, situated at the base of the Harbour Town Lighthouse, and already fast on its way to becoming one of the southeast’s most notable dining destinations.