Greg Collier, acclaimed owner of two Charlotte restaurants and a James Beard Award finalist, has stepped into the executive chef position at Fine & Fettle, the hotel restaurant at Canopy by Hilton in SouthPark. With a menu debut slated for October, this move signals a fresh chapter for the Queen City's evolving culinary landscape, blending local heritage with refined technique.
A Fusion of Southern Soul and French Precision
Collier's vision for Fine & Fettle merges Southern cuisine with French culinary foundations, reflecting his belief that "most of what we do in the culinary world is French." This approach elevates everyday Southern staples into sophisticated plates, drawing from Black American foodways while appealing to hotel guests and locals alike.
- Pan-seared duck breast with braised collard greens and house-made cornmeal gnocchi
- Seared scallops served with pickled okra, potlikker redux, and a modern Hoppin' John featuring smoked turkey instead of pork
Hoppin' John, a rice-and-beans dish rooted in Southern Black traditions, gains innovation here, introducing unfamiliar palates to its depth and potentially broadening appreciation for these cultural cornerstones.
Collier's Proven Track Record in Charlotte
A formally trained chef, Collier returns to hotel kitchens where he honed his skills early in his career. He co-owns Uptown Yolk and 3rd & Fernwood with his wife Subrina, alongside the paused Leah & Louise. His James Beard finalist status underscores his influence in amplifying Southern flavors amid a national push for authentic, diverse regional cuisines.
- Responsibilities include menu development, staff leadership, and kitchen oversight
- Builds on concepts celebrated for reinterpreting Black Southern traditions
Navigating Challenges and Elevating the Local Scene
Managing this role alongside his ventures proves "tough," Collier admits, yet he credits strong teams at his restaurants for enabling the transition. Having phased himself out of daily operations at Uptown Yolk and 3rd & Fernwood, he highlights loyal staff as key to sustainability.
This appointment bolsters Charlotte's dining reputation, where hotel restaurants increasingly anchor innovative Southern-French hybrids. It reflects broader trends: chefs reclaiming Black foodways to counter homogenization, fostering economic growth through tourism and talent retention in mid-sized cities like the Queen City.
