Mel and Brian Wuttke
The Delicious Journey of Beedos Restaurant
story by KATE HAMILTON PARDEE photos by PAUL NURNBERG
Pulling into the parking area of Beedos restaurant, you see their large signature sign with their logo made into an artistic structure by SK Designs. Predominantly displayed on the front side of the low-key building on Route 21 in St. Helena, you can’t miss it. Noticing the many cars parked in the front lot confirms this is a popular place — clearly indicating that the word and buzz are out. As you walk into the whimsical space decorated with local artwork on the walls and cozy tables, a warm staff member says hello, and you are given a copy of the menu full of delicious breakfast or lunch items to view. Surfers after their early Hunting Island water sessions, contractors on the way to their jobs, and friends and family visit Beedos throughout the day. You know their loyal customers, with many locals, out-of-towners, or tourists now becoming Beedos restaurant regulars.
Melissa (Mel) and Brian Wuttke, the owners of Beedos, are making their mark on the Beaufort restaurant scene in St. Helena. Mel maintains the front-of-the-house operations of the restaurant, working alongside her talented husband, Brian, a gifted culinary artist, as he creates magic in the kitchen.
Mel and Brian grew up in military families stationed in Beaufort and met at Battery Creek High School in 1998. You can immediately observe their deep loving connection and respect for each within their roles at Beedos. They often share their opinions about beginning the business while finishing each other’s sentences.
Two of Mel and Brian’s first influences in cooking were Mel’s Grandmother, Kathryn, and Brian’s Grandmother, Julia. In Brian’s youth, the smell of Julia’s homemade biscuits permeated the kitchen with their flavorful fragrance, not once but twice a day. Mel also credits her childhood caretaker Tammy May for inspiring her toward cooking and hospitality. “I loved baking and making cookies with her.” Mel watched cooking shows, experimented with recipes, and developed herself into an accomplished chef. Brian’s entrance into the food world began at Domino’s Pizza, followed by cooking at Mike’s Deli in Port Royal.
“Slowly, my commitment to food, learning about it, and cooking started. I moved on to Plum’s downtown and then was on the opening team for Saltus,” Brian shared. While Brian did not attend culinary school, he learned much from Executive Chef Jim Spratling, his mentor at the downtown restaurant Saltus, where he started. He began at the salad station, became the sous chef in 2005, and, finally, the Executive Chef in 2011. Brian quickly credits Jim for teaching him so much and being generous in sharing his top-notch skills. “Any free time I had, I also had my nose in cookbooks and watched cooking videos on YouTube. It was and is my passion.”
Mel and Brian decided to elope in Beaufort in 2005 and had their first child, Emryk, as Brian’s career blossomed at Saltus. Melissa was a stay-at-home mom to Emryk and Clementine, born in 2008. She then pursued a degree in business and hospitality at the Technical College in Beaufort.
Their children were also growing up and attending school, so the talk became more serious about focusing on this new venture of opening their restaurant. “We always have a great time going to local places wherever we vacation,” says Mel. “Places that were simple, good, with a great vibe. We wanted to give people that special place to go back to again and again.”
They didn’t plan on opening a breakfast restaurant; however, after realizing there wasn’t much available for that meal in St. Helena, it became an opportunity.
After working in many restaurants, Brian knew the secret of good food was its quality in all aspects, and with that focus, their much-needed location search began. What was most important to Mel and Brian was creating fresh, delicious food in a warm, welcoming atmosphere.
They wanted to begin by renting, but in the middle of a pandemic, they discovered the building that looked promising. MJ’s Soul Food on St. Helena was only available for purchase. “We went all in,” says Mel. “Beedos was born.”
They had four months from signing to opening and never looked back. They decided to call the restaurant Beedos — a name with a special meaning that refers to many of their favorite pet cats they raised as a family. These kitties continue to hold a sweet place in the Wuttke’s hearts.
The first on the list was getting the building in shape, which was arduous. “We lovingly refer to the building as our Franken building, as in Frankenstein,” Mel explains with a chuckle.
“No air conditioning, heating, and roof issues, with little money to correct them. There were supply issues also, but we continued to chip away, and recently we had the air conditioner installed.” Brian shares. Brian has been particularly concerned about space issues, including the tiny kitchen. “Seven to eight people are working in there during the busy season, including myself and another line cook, three prep cooks, and two dishwashers.” “It is a tight squeeze, so it’s a good thing we all love each other so much,” Mel adds with a smile.
Finding staff for the restaurant was not a problem, having developed loyal relationships with coworkers at some of their past establishments. Many were excited to join their crew and be part of this new venture. Brian and Mel are very grateful to have a unique, dedicated team. “Everyone who works at Beedos is a piece of the puzzle we’d be a mess without,” says the couple.
It was and is very important to Mel and Brian to maintain their restaurant’s philosophy of providing a safe, hospitable place with a well-respected staff where everyone feels welcome and appreciated. That meant including everyone, even if there were challenges with the sensitive issue of payment for a meal. Never regarded as a hindrance but embraced with kindness, discretion, and a tasty plate.
What is always refrained by Mel and Brian is the importance of the integrity of the food. Mel shares, “Almost everything is made from scratch. We bake all six kinds of our bread, grind our beef, make all our sauces, and always buy local wild-caught shrimp when available. Brian reveals: “Our hamburger is probably our best seller.” But he also loves to cook his classic biscuits, lovingly learned from Grandmother Julia. When he is not working, he enjoys cooking simple, delicious food for Mel, their son, Emryk, who works at the restaurant, and their daughter, Clementine. Respected and distinguished chef Thomas Keller is one Brian admires for his simple but delicious style, and although the kitchen at Beedos is tiny, all their loyal customers agree that the food that comes from it is incredible.
In the early years of starting and maintaining a new restaurant, they do not have much time off, but their children are always their priority. “Since we take Tuesdays and Wednesdays off, we try to make that time feel like vacation days visiting Bluffton and Savannah,” Mel explains. “Stopping by food trucks is a priority, and we like to go to La Nopalera on Ribaut in Beaufort as a family.”
Mel and Brian are creating new traditions at the restaurant, such as their “Sunday All-Day Menu,” where they serve barbecued, smoked meat and three delicious sides that include mac and cheese or a squash casserole. They live with their two children in Land’s End in St. Helena in the house they bought from Mel’s grandparents. You can see in Mel’s eyes the fondness she feels living in this home as she says, “I couldn’t imagine not having it in our family still, and I feel so fortunate having had the opportunity to buy it. They are both incredibly grateful to Mel’s mom, Jodi Wuttke, who has been with them every step in every way she can, ensuring their success. Mel explains that her financial investment got them started, and they both feel they owe so much to her. They also feel fortunate that she now works with them at Beedos.
Brian reiterates what Beedos means to them and how their quality and commitment to it are unwavering. “As I said, we keep it locally sourced, have an incredible staff, and work hard to run it with integrity.”
“We will never forget that as we go down the road, we will embrace the future with whatever it brings.” Mel adds, “Renovating and opening this restaurant was the most stressful time of our lives, but we are enjoying it, and happy people are too. Our connection to each other and our family matters most, which keeps us going more than anything.”
