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 stylish hotel restaurant inside the Canopy by Hilton in SouthPark. With a menu debut slated for October, this move promises to infuse upscale hotel dining with Collier's signature Southern flair, signaling a renaissance in Charlotte's culinary landscape.
Collier's Return to Hotel Kitchens
A formally trained chef who honed his skills in hotel environments early in his career, Collier's appointment at Fine & Fettle marks a full-circle moment. He now oversees menu development, staff leadership, and kitchen operations at the Queen City's latest hospitality gem. This role leverages his expertise from ventures like Uptown Yolk and 3rd & Fernwood, co-owned with his wife Subrina, while Leah & Louise remains temporarily closed.
- James Beard finalist recognition underscores his national stature in elevating Black Southern cuisine.
- His hotel background equips him to bridge fine dining accessibility for travelers and locals alike.
A Fusion of Southern Roots and French Technique
Collier's vision for Fine & Fettle blends robust Southern traditions with French culinary foundations—"most of what we do is French," he notes. Signature dishes highlight this synergy, drawing from Black American foodways to introduce unfamiliar yet comforting flavors to diners.
- Pan-seared duck breast with braised collard greens and house-made cornmeal gnocchi.
- Seared scallops paired with pickled okra, potlikker redux, and a modern Hoppin' John featuring smoked turkey instead of pork.
Hoppin' John, a rice-and-beans staple with West African origins adapted in the American South, exemplifies Collier's commitment to authentic reinterpretation, making heritage dishes viable in contemporary settings.
Balancing Ambition Amid Charlotte's Booming Scene
Stepping into this role while managing two restaurants is "tough," Collier admits, but strong teams at his concepts enable the transition. He has strategically phased himself out of daily operations at Uptown Yolk and 3rd & Fernwood, praising loyal staff as key to sustainability.
This expansion reflects broader trends in Southern cuisine's resurgence, where chefs like Collier fuse cultural narratives with global techniques. In Charlotte, a city gastronomy hub, his influence could elevate hotel dining from generic to destination-worthy, fostering economic growth through tourism and local patronage while preserving underrepresented food stories.
