Dockery's is more than simply a restaurant, it's a destination on Daniel Island designed to bring the community together through great food, great beer, and great music. In the kitchen and in the brewery, we focus on high quality, fresh local ingredients and an attention to detail to prepare the best dishes and beers for our guests. Our offerings are meant to be casual, but extremely well executed. Many of the vegetables we use in our dishes will eventually be grown aeroponically on-site, and we'll use organic products as often as possible. Guests can expect everything from a hearty, wood-fired steak and double patty burger to vegetarian and gluten free options. Complementing the food and beer is live music several nights a week, with local and regional acts in an intimate listening room atmosphere. We wanted to bring a concept to Daniel Island that we would enjoy visiting time and again ourselves, and hope our guests feel the same way!
Born on an Air Force base in California and raised in Massachusetts, Jason Ulak started working in the kitchen when he was just 14 years old. Inspired by traveling with his family and the holiday feasts his father would prepare, Ulak always knew he wanted to become a chef. After studying at the Culinary Institute of America, Jason moved to Atlanta, gaining experience in kitchens such as Buckhead Diner, Pricci and Azalea. Ulak later moved to Charleston, where he worked in restaurants on Kiawah Island and downtown, including The Boathouse, SNOB, Poogan's Porch and Magnolia's. He later served as corporate chef for the Mustard Seed Hospitality Group, overseeing the kitchens of eight different restaurants, and has had the opportunity to cook at the famed James Beard House in New York City.
Ulak now joins the Dockery's team as executive chef. With the Dockery's menu, Ulak will present familiar dishes with a twist, focusing on simple preparations made with great technique and seasonal, local ingredients. "At Dockery's, we want the elements of an easy, laid back menu, but with sophistication," Ulak says. "Our wood burning grill, wood burning oven and rotisserie will all feature heavily in the dishes we offer, and eventually we'll look to incorporate our extensive craft beer program into the plates as well."
What do you get when you cross a rock climbing gym owner, a southern deer hunter, and a beer-loving chemist? Apparently you get Dustin Wilson, the brewmaster for Dockery's on Daniel Island. A Georgia native, Dustin studied kinesiology and chemistry at Georgia Southern University before beginning his career as a fitness director at the YMCA. From there, he took on a role designing fitness programs for the Wounded Warrior Project through the Department of Defense. With a long time passion for cooking and creating interesting flavor combinations, Wilson took up home brewing as a side hobby. Fueled by a competitive nature, Wilson entered a few of his beers in a home brewing competition, eventually winning second and third place awards. His success pushed him to return to school, where he earned a degree in brewing sciences and engineering. He later completed training with the American Brewers Guild.
Since then, Wilson has gained experience in a number of regional breweries including Eagle Creek Brewing in Savannah. As the brewmaster at Dockery's, Wilson plans to create a mix of well-balanced traditional and experimental beers. He takes inspiration from local ingredients and the restaurant's menu in brewing his beers, and looks forward to leading Daniel Island's first craft brewery.
Born and raised in Myrtle Beach, South Carolina, Austin Poisson studied arts management at the College of Charleston. For as long as he can remember, he has surrounded himself with music, from playing guitar to joining the jazz band in high school, to attending an incredible number of live shows afterwards. With a passion for music, he began to develop his knowledge of the industry and ingrained himself in the Charleston music scene, gaining experience programming shows for Charleston Music Hall and Murias Entertainment.
In his role with Dockery's, Poisson will schedule a panoply of artists across many different genres to perform. He plans to support local artists first and foremost, while also bringing in quality regional and national acts. "Dockery's has the opportunity to take Charleston from a ‘music scene' to a ‘music hub'," he says. Outside of work, you can find Poisson running, playing music, enjoying a beer or catching the occasional Charleston Battery game.
Born in Pittsburgh, Pennsylvania, and raised in West Virginia, Paul Thompson started working in restaurants during his freshman year of college. Soon he was bartending and waiting tables full time, positions he found both fun and mentally engaging. On a whim in 1990, Thompson moved to Charleston, where he has gained experience over the years in both casual and fine dining establishments. He served as general manager for several restaurants in the area before joining the Dockery's team in that role earlier this fall.
With more than 30 years of hospitality experience, Thompson will work to cultivate a welcoming and approachable atmosphere at Dockery's for staff and guests alike. He is excited to be a part of the unique Dockery's concept, bringing high quality cuisine and craft beer to Daniel Island. When he's not working, Thompson can be found swinging a golf club at Dunes West or Shadowmoss.