Seasonal Hours
Dinner Wednesday–Saturday| 5 PM–9 PM
Sunday Brunch | 10 AM–2 PM
Our Philosophy
At Gretchen’s Bistro, hospitality is at the heart of everything we do. From the kitchen to the dining room, our team is passionate about creating thoughtful experiences centered around fresh ingredients, welcoming service, and meaningful connection.
Rooted in Oriental, North Carolina, Gretchen’s Bistro was built on the belief that meals are meant to bring people together. Behind every dinner service, brunch gathering, private event, and shared bottle of wine is a dedicated team working together to create an experience that feels both refined and deeply welcoming.
Our culinary, hospitality, and operations teams each play a part in shaping the atmosphere guests have come to know and love, one centered around warmth, intentionality, and genuine coastal hospitality.
Meet the Team
Jeffrey Herbig
Chef
Jeffrey brings a career shaped by classical French training, fine dining, and a deep appreciation for where food comes from. He began his culinary training through an apprenticeship at The Maisonette in Cincinnati, a Mobil Five Star French restaurant, where he developed a strong foundation in French technique and kitchen operations.
His career later took him to Sedona, Arizona, including L’Auberge de Sedona, where he served as Saucier under three Executive Chefs, including a James Beard-recognized Southwest chef. His experience spans handmade pastas, breads and desserts, private dining, wine pairings, weddings, and special events.
Jeffrey’s background in organic farming and orchard management further shaped his appreciation for seasonality, ingredient quality, and thoughtful sourcing.
Today, Jeffrey serves as Chef at Gretchen’s Bistro alongside Executive Chef Guy Ray, bringing decades of experience and a thoughtful, ingredient-driven approach to Gretchen’s culinary vision.
Sullivan Ray
Sous Chef
Sullivan began her hospitality career at Chubby’s, working as both a manager and line cook before joining Gretchen’s Bistro. She quickly found her place in the kitchen and, within six months, was promoted to Sous Chef.
Today, Sullivan brings a thoughtful and intentional approach to her role, with an emphasis on consistency, attention to detail, and care in every plate. For her, cooking is about more than the food itself. It is about creating an experience that becomes part of a guest’s evening or celebration.
That connection is personal, shaped by growing up watching her mother cook and seeing how food can bring people together. It is an influence she carries with her as she continues developing her culinary voice at Gretchen’s.
Rick Hawkins
Manager
Rick has spent nearly his entire career in hospitality, beginning with his first restaurant job at 16. His experience spans casual restaurants and country clubs, with roles including lead server, dining room supervisor, and restaurant manager. He also studied restaurant management and hospitality at A-B Tech in Asheville.
Before joining Gretchen’s Bistro in 2025, Rick spent three years as dining room manager and head server at The Pointe at Fairfield Harbour. Today, he leads Gretchen’s front of house team while remaining hands-on in the dining room, welcoming guests, supporting his team, and ensuring each experience feels polished and personal.
For Rick, what sets Gretchen’s apart is the combination of an elevated dining experience with the warmth and familiarity of a neighborhood restaurant. He takes pride in building relationships with guests and keeping genuine hospitality at the heart of every experience.