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 connection to 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 built a foundation in French technique, kitchen management, and specialty produce.
His career later took him to Sedona, Arizona, where he held culinary roles at El Portal Sedona, Dahl & Di Luca Ristorante, Bella Vita, and Pillsbury Wine Company. At L’Auberge de Sedona, Jeffrey served as Saucier under three Executive Chefs, including a James Beard-recognized Southwest chef. His experience spans handmade pastas, breads and desserts, private dinners, weddings, wine pairings, and special event menus.
Jeffrey’s experience 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, working alongside Executive Chef Guy Ray to bring the restaurant’s culinary vision to life. Drawing on decades of experience, he creates food that feels refined while maintaining a strong sense of place, helping define Gretchen’s through thoughtful cuisine, quality ingredients, and genuine hospitality.
Sullivan Ray
Sous Chef
Sullivan began her hospitality career at Chubby’s, where she worked as both a manager and line cook. When Chubby’s closed for the season, she joined Gretchen’s Bistro as a line cook and quickly found her place in the kitchen. Within six months, she was promoted to Sous Chef.
Today, Sullivan brings a thoughtful, intentional approach to her role, believing that what distinguishes Gretchen’s food is the care behind it. From preparation to presentation, she takes pride in the consistency, attention to detail, and purpose that go into every plate.
For Sullivan, cooking is ultimately about creating an experience. She values knowing that something made in the kitchen can become part of a guest’s evening, celebration, or memory.
That connection to food is also personal. Growing up watching her mother cook taught Sullivan that food can bring people together and make them feel cared for. It’s an influence she carries with her today as she continues developing her own 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. Since then, he has worked in everything from casual restaurants to country clubs, holding roles as 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 June 2025, Rick spent three years as dining room manager and head server at The Pointe at Fairfield Harbour. After being recruited to Gretchen’s, he was immediately drawn to the restaurant’s energy, attention to detail, and vision for creating something unique in Oriental. Today, he leads the front of house team as manager while remaining hands-on in the dining room, welcoming guests, supporting his team, and making sure every experience feels both polished and personal.
For Rick, what sets Gretchen’s apart is the balance of an elevated dining experience with the warmth and familiarity of a neighborhood restaurant. He loves getting to know the people who walk through the doors, welcoming returning guests, and creating the kind of experience that makes people want to come back. As Gretchen’s continues to grow, Rick is excited to help build on what makes it special while keeping genuine hospitality at the heart of every experience.