Tom Wood

It was Edmison and business partner Tom Wood, head of Osprey Construction Co., who gave us the Vendue Inn's rooftop restaurant and bar, where patrons relax outdoors while enjoying panoramic views of Charleston.

With business partner Tom Wood, he began developing a 600-acre tract of farmland in the late 1960s.

In 1981, Tim Sullivan, the founder's grandson, along with business partner Tom Wood, expanded into full service catering and assumed ownership of catering operations.
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Upon word of Sullivan's pending purchase of the Black Forest property, long time friend and past business associate, Rob Waskoviak contacted Tim and Tom regarding employment at the new site.
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Despite initial skepticism on the part of Tim and Tom, Rob was the first to suggest that Sullivan's retain the 10 barrel, $400,000, PICO brewing system.
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Tim and Tom agreed and suggested Rob do the brewing.

It was Edmison and business partner Tom Wood, head of Osprey Construction Co., who gave us the Vendue Inn's rooftop restaurant and bar, where patrons relax outdoors while enjoying panoramic views of Charleston.

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"Actually," says Wood, a 20-year veteran of the building restoration business and the restaurant's general contractor, "construction on this project was easier than on the Vendue, where we had to cobble five buildings together.Our biggest challenge for the Terrace project was in meeting our self-imposed deadline of opening in the spring."

The restaurant opened this month, well within its expected spring deadline.

It was Edmison and business partner Tom Wood, head of Osprey Construction Co., who gave us the Vendue Inn's rooftop restaurant and bar, where patrons relax outdoors while enjoying panoramic views of Charleston.

...
"Actually," says Wood, a 20-year veteran of the building restoration business and the restaurant's general contractor, "construction on this project was easier than on the Vendue, where we had to cobble five buildings together.Our biggest challenge for the Terrace project was in meeting our self-imposed deadline of opening in the spring."

The restaurant opened this month, well within its expected spring deadline.