Richard Hege, Chef-Proprietaire of Margaux's in Raleigh and former Chef-de-Cuisine at Claude's in New York City, announces the opening of "Hege's" at Freshfields Village, Kiawah Island. The cuisine at Hege's is based on simplicity, light natural sauces and recognizable menu items. Hege's uses fresh seasonal products cooked and served the way they were intended to be, and service is based on appreciative hospitality. The restaurant is French-inspired in its food and decor while the atmosphere is casual and inviting.

Hege's private and semi-private dining rooms provide a perfect setting for upscale cocktail parties, great sit-down dinners, business functions, rehearsal parties, charity events, and other personal occasions. The restaurant and bar encourages patrons to stop by after work or play for cocktails and great appetizers. Hege's offers extensive catering options for your next "House Party" weekend.

• "A French Revolution" - Beverly Mills, News and Observer, 1993
• "Creative Food Served Elegantly" - Florence Fabricant, N.Y. Times, 1981
• "An Expert Chef Arrives, et Voilà!" - Florence Fabricant, N.Y. Times, 1980
• "The food is, in a word, sensational" - Barbara Rader, N.Y. Times, 1980
• "I have not sampled a main dish here that was not ingeniously conceived
  and brilliantly prepared" - Mike McGrady, N.Y. Times, 1982

Back to the Top