Charleston has a new “come as you are” casual seafood restaurant with a waterfront view that is a distinctive destination unto itself. Housed in a 1940s retired naval building on the east side of the Charleston peninsula, Fleet Landing restaurant features Chef Drew Hedlund's fusion of classic and contemporary Southern seafood fare in a setting that celebrates the area's waterfront heritage. The restaurant's “maritime chic interior” recently caught the eye of Food & Wine Magazine which featured Fleet Landing in their trend spotting “Where to Go Next” column.
TRADD NEWTON Owner A native of Charleston, Tradd entered the family grocery business Piggly Wiggly Carolina Company in 1991 where he served in a variety of positions including new store development and advertising. In 1998, the Piggly Wiggly Carolina Company purchased McCrady's restaurant. The four-story brick building, erected in 1788 by Edward McCrady and located in downtown Charleston, had been the site of several celebrated but financially challenged restaurant ventures since the 1980s. The turn-around project was assigned to Tradd. With McCrady's, Tradd made an indelible mark on the Charleston restaurant landscape—bringing the failing historic establishment out of obscurity and into the national limelight. Under Tradd's direction, McCrady's garnered the prestigious AAA Four Diamond Award and received rave reviews from magazines such as Wine Spectator and Esquire. With the success of his initial foray into the hospitality industry, Newton established himself as a young restaurateur to watch. Fleet Landing Restaurant marks the first solo project for Tradd, in what he anticipates being a series of exciting restaurant projects in the years to come. Tradd has served on the boards of the MUSC Children's Hospital, the Lowcountry Food Bank and the Lowcountry Children's Center. Tradd is a graduate of Porter Gaud and the College of Charleston.
WEESIE NEWTON Owner Also a native of Charleston, Louise "Weesie" Warren Newton is an equal partner in Fleet Landing alongside her husband Tradd, Weesie plans to return to her primary occupation as a full-time real estate agent once the restaurant operations are fully established. She began a career in residential real estate in 1992 with the Daniel Ravenel Real Estate company, where she has twice set the in-house record for most sales. In 2002, Weesie formed Women Making a Difference, a grant-making organization that provides financial assistance to local organizations with a mission aimed at assisting women and children. Weesie attended Ashley Hall, the Madeira School and she holds a B.A. in English from Tulane University in New Orleans, LA. She and Tradd have three children.
DREW HEDLUND Executive Chef A native of Naples, Florida, Drew Hedlund has been working in restaurants since his youth. "I've done it all," he shares, "from working as an expediter to serving tables to working behind the scenes in the kitchen." After graduating from Johnson and Wales University in 1999, he served as the Resident Chef of Dewees Island and as the Chef de Cuisine at the former 101 Pitt in Mt. Pleasant. Hedlund teamed up a second time with 101 Pitt's Jim Epper at Fleet Landing just after its opening, and now fills Epper's shoes as Head Chef. What is Hedlund's favorite thing about working at Fleet? "You can't beat the view—our restaurant sits right on the water."