Cuisine artist, chef Wes, brings an experience that reaches far beyond his current hometown of Charleston. Before moving to the lowcountry he began work on popular Georgia restaurants Plates on the Square and UnCorked. Prior, he was plucking fresh salmon from the oceanside markets in the state of Washington and preparing the finest dishes for resort guests from the Painted Desert to Olympic National RainForest. He also has made plenty of home-cooked barbecue for the good folks of the Carolinas, who take their smoked pork very seriously.
From this breadth of experience, Wes puts together a very diverse menu. He loves to incorporate great Asian influences and, most importantly, the great Southern BBQ cooking he grew up eating.
You will find Wes at the deli almost every day of the week. He is devoted to his craft and the business, and it shows. Regular customers who have tasted all parts of Wes' diverse culinary creations will be glad to tell you they have never had a meal at the Brown Dog Deli they did not enjoy.
Native Charlestonian and Johnson & Wales alumni, Brent Petterson started working in professional kitchens at the age of 14. That initial experience at Snee Farm Country Club led him down a culinary path infused with memorable chef mentors. After graduating from Johnson & Wales, Brent worked in a myriad of restaurants including Percy & Willies, California Dreaming, & McCrady's (under famed Chef Phillippe). In 1997 Brent opened his own place, Brent's on Broad, a local favorite for breakfast & lunch for 15 years. Brent lives on James Island with his family.