Greg Collier, a James Beard Award finalist and owner of two acclaimed Charlotte restaurants, has stepped into the executive chef position at Fine & Fettle, the restaurant inside the Canopy by Hilton in SouthPark. With a menu debut slated for October, this move signals a fresh elevation for hotel dining in the Queen City, blending Southern traditions with refined technique to spotlight Black culinary heritage.
Menu Vision: Southern Soul Meets French Precision
Collier's oversight at Fine & Fettle encompasses menu development, staff leadership, and kitchen operations. He describes the offerings as a fusion of Southern cuisine and French culture, noting that "most of what we do in the culinary world is French." Signature dishes highlight this synergy:
- Pan-seared duck breast with braised collard greens and house-made cornmeal gnocchi.
- Seared scallops paired with pickled okra, potlikker redux, and Hoppin' John—a rice-and-beans staple rooted in Black American foodways, reimagined by Collier with smoked turkey instead of pork.
Hoppin' John, with its West African influences via enslaved cooks, represents a broader trend: elevating overlooked Southern dishes into fine dining. Collier, formally trained, aims to introduce these flavors to hotel guests and locals alike, fostering cultural appreciation in Charlotte's evolving food scene.
Collier's Roots and Restaurant Portfolio
A return to his hotel kitchen beginnings, this role builds on Collier's reputation alongside wife Subrina. Their concepts include:
- Uptown Yolk, a casual breakfast spot.
- 3rd & Fernwood, focusing on neighborhood comfort food.
- Leah & Louise, temporarily closed but emblematic of their soulful approach.
As a James Beard semifinalist, Collier embodies Charlotte's rise as a culinary hub, where chefs like him draw from Gullah-Geechee and Lowcountry traditions to challenge Eurocentric fine dining norms. His work underscores a national shift toward authentic, heritage-driven menus amid growing demand for diverse hospitality experiences.
Navigating Challenges and Future Impact
Managing Fine & Fettle while owning two venues proves "tough," Collier admits, but strong teams at Uptown Yolk and 3rd & Fernwood—bolstered by phasing himself out operationally—enable focus. This setup reflects industry-wide adaptations post-pandemic, where chef-owners leverage delegation for expansion.
For Charlotte, Collier's influence promises ripple effects: heightened visibility for Black-led kitchens, innovative hotel dining that rivals standalone spots, and a platform to educate on Southern foodways. As the city attracts food tourists, such roles could spur economic growth, with similar hires boosting occupancy and local sourcing—trends seen in peer cities like Nashville and Atlanta.
