It's What We Do.

About Dockery's

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 to prepare the best dishes and pour the perfect beer for our guests.

Our focus on freshness means that our menu and beer list change with the seasons, but our offerings will always be at their best when they reach your table. Our dishes are meant to be casual, but extremely well executed. Many of the vegetables we use in our dishes are grown aeroponically on-site, and we 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 hope you enjoy visiting us time and again!

Meet Our People.

Andy McLeod, Executive Chef

Andy McLeod was born in Greenville, SC and spent most of his life in Seneca, SC. After studying at Winthrop College, he moved to Charleston in 2006 to begin his culinary career at Sermet’s Corner in downtown Charleston. For the next decade, Andy gained experience on both sides of the pass, learning the restaurant business as a chef and as a server. After four years with the Indigo Road Group, McLeod became the Chef de Cuisine at Indaco in 2012. He made the move to The Lot in September 2015 and began to spend time in a progressive community centered around local food and live music. That love for food and music has now brought Chef McLeod to the kitchen at Dockery’s, where he prepares delicious, sustainable meals to the Daniel Island community.

Dustin Wilson, Brewmaster

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. 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 creates a mix of well-balanced traditional and experimental beers.

Todd Ladd, Catering Chef

Chef Ladd graduated from Johnson and Wales University, Charleston campus, in 2001 with a Bachelor’s Degree in Culinary and an Associates in Hotel Restaurant Management. He worked for J. Alexanders Restaurant Corporation for three years, which moved him and his family back and forth from Florida and Ohio, all the while they were missing the joys of the Lowcountry.

Daniel Island Dinners was the solution to Todd’s desire to be in a kitchen of his own in Charleston. DID created fully prepared, ready-to-eat meals for families for takeout from his mobile kitchen, as well as offering large format catering for corporations, reunions, weddings, and a myriad of other gatherings. Daniel Island Dinners and Dockery’s joined in 2019, allowing chef Ladd access to a full kitchen and a large culinary and service team.

Chuck Isenberg, General Manager

Chuck has been in the hospitality industry for over 30 years. He began at a young age in an Atlanta-based restaurant company that began with two restaurants and expanded over the years to over 400. He had the opportunity to experience every job in the restaurant. In his diverse career he has excelled as a Director of Operations, Hospitality Director, Corporate Food and Beverage Training Director, Local Owner, Manager of Training and General Manager.

Chuck's commitment and desire to provide the ultimate customer experience is marked through his training skills, employee and operations management.

When Chuck is not working he enjoys all sports, but most likely you will find him spending his time with his wife of 21 years and his twin daughters.

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