Richard Hege makes French cuisine shine

Richard Hege graduated from the Culinary Institute of America and went on to work in popular restaurants in New York City.

After opening restaurants all over New York, he and his family moved south to open Margaux's in Raleigh.

Hege's, in Freshfields Village, has been open for five years.

Q: You began your culinary career at the popular Claude's in Manhattan. How did you make your way South after that?

A: Well, I am from North Carolina. After Claude's, I worked in restaurants in South Hampton, East Hampton and Fire Island. Then we decided to move closer to home. I found a great location in Raleigh and opened Margaux's, and it was very successful for us.

Q: And how did you come to your location in Freshfields Village?

A: The timing was uncanny. I got a call asking if I was interested in coming down and looking at this development, we made the deal and it was the best thing I've ever done. I love Charleston, the food is wonderful, the people on Kiawah and Seabrook are great, and there are just so many things to do here.

Q: Describe the cuisine at Hege's.

A: It's French based, but not very French. The sauces make it more French than anything. And we go through tons of veal bones. I would say that we are French international with a bit of a steakhouse feel. I learned a lot working for Claude in New York.

All chefs should have to work in a place like Claude's or McCrady's, where everything is done from scratch and people really know how to classically cook. That's where you get training.

My main philosophy for a restaurant is to be casual, friendly, but very professional. We aren't pompous at all and we are going to provide you with wonderful service. That is very important to me.

Q: How much of your food is local?

A: I try to use as much as I can. I buy whatever my local farm stands offer in the summertime and I buy lots of fresh seafood from Murrells Inlet and McClellanville.

I love fresh, local triggerfish and grouper, but when it comes to swordfish, I'll use that from the Northeast. I like the big ones.

Q: You don't spend your time meeting and greeting the customers like a lot of chef/owners. Why do you feel it's most important for you to be in the kitchen?

A: I'm a glorified line cook. I work on the line every night and I like the idea of being there. What we try to do here is be extremely consistent and I like to watch the food leave the kitchen. You have to be just as good every night. I'm also fortunate to surround myself with amazing sous chefs and a great manager. We never compromise quality.

Q: Where do you go for guilty pleasure food?

A: My guilty pleasure food is probably frozen Stouffers. I don't get out much.