Greg Collier, celebrated owner of Charlotte's Uptown Yolk and 3rd & Fernwood and a James Beard Award finalist, has stepped into the executive chef position at Fine & Fettle, the Canopy by Hilton's hotel restaurant in upscale SouthPark. With a menu debut slated for October, this move signals a fresh chapter for the Queen City's dining scene, blending Collier's acclaimed Southern roots with refined technique to elevate hotel hospitality.
Responsibilities and Culinary Direction
As executive chef, Collier oversees menu development, staff leadership, and kitchen operations at Fine & Fettle. His vision fuses Southern cuisine with French influences, a nod to the foundational techniques that underpin much of modern cooking. "Most of the stuff we do in the culinary world is French," Collier noted in a QCity Metro interview, highlighting how this hybrid approach reimagines comfort foods for sophisticated palates.
Signature Dishes Rooted in Heritage
Collier's menu promises innovative takes on tradition, drawing deeply from Black American foodways. Key highlights include:
- Pan-seared duck breast paired with braised collard greens and house-made cornmeal gnocchi, merging French searing methods with Southern staples.
- Seared scallops served with pickled okra, potlikker redux, and Hoppin' John—a rice-and-beans classic infused with smoked turkey instead of pork, making it accessible yet authentic to his heritage.
"I think Hoppin' John is a dish that is going to be new to people," Collier told The Charlotte Observer. This formerly trained chef uses the platform to spotlight underrepresented Southern dishes, contributing to a broader cultural shift where Black culinary narratives gain prominence in fine dining.
Return to Roots Amid a Thriving Portfolio
This role marks a homecoming for Collier, who began his career in hotel kitchens before building an empire with wife Subrina, including the temporarily closed Leah & Louise. Managing Fine & Fettle alongside his two active concepts presents challenges, but Collier credits "great leadership" and loyal teams at Uptown Yolk and 3rd & Fernwood, where he's strategically phased out day-to-day involvement.
The appointment underscores evolving trends in hospitality: hotels increasingly recruit star chefs to draw locals and travelers, transforming transient spaces into culinary destinations. In Charlotte, it bolsters the city's reputation as a hub for inventive Southern fare, potentially inspiring more fusions that honor regional history while attracting diverse diners. As Fine & Fettle launches, Collier's influence promises to reshape hotel dining's role in cultural preservation and innovation.
