Hege's Restaurant
About us
"Freshfields Village offered a unique opportunity on the East Coast to create a seasonal restaurant that also has a large homeowner clientele," says Richard Hege, owner of Hege's. Richard has been in the restaurant business for 29 years. He has worked as executive chef in several restaurants in New York and most recently served as the chef at Margaux's in Raleigh, North Carolina. As Richard explains, he loves the competition that comes from being in the restaurant business: "It's like being on Broadway - every day you have to perform the same act to the very highest level. I want to be the number one show on Broadway that plays for the longest amount of time."
Scott Hudson was born and raised in South Carolina. Under the mentorship of Richard Hege, he found his passion for the hospitality industry. He joined the Hege’s team first as a server in 2006 and quickly moved to management, where he has since cultivated a strong connection with the local clientele. He is currently the acting General Manager and co-owner of Hege’s Restaurant.
Kyle Kellogg has been cooking professionally for over 25 years and attended Johnson & Wales University in Charlotte, NC, where he received his degree in Advanced Standing Culinary Arts in 2005. He worked in New Orleans at the five-star classical French restaurant Louis XVI and then worked as an Executive Chef across the Midwest and southeast. He joined Hege’s in 2020 as the Executive Chef, which he remains, as well as co-owner.
Tj Frazier was raised in Knoxville, Tennessee. He moved to Charleston in 2005 and worked at various restaurants in the area, until he found Hege’s in 2012. He quickly became passionate about wine and obtained his Sommelier Certification through the Court of Master Sommeliers in September 2019 and has since continued furthering his wine education. He currently is our Bar Manager & Sommelier, and co-owner.