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 stylish hotel restaurant inside the Canopy by Hilton in SouthPark. This move, announced recently, signals a fresh chapter for the Queen City's culinary scene, blending hotel dining with innovative Southern flavors debuting in October.
Menu Innovations Rooted in Heritage
Under Collier's leadership, Fine & Fettle's menu fuses Southern cuisine with French techniques, reflecting his formal training and cultural roots. Signature dishes include pan-seared duck breast with braised collard greens and house-made cornmeal gnocchi, alongside seared scallops paired with pickled okra, potlikker redux, and Hoppin' John featuring smoked turkey. Collier notes that Hoppin' John, a staple of Black American foodways traditionally mixing rice, beans, and pork, will introduce hotel guests to underrepresented Southern traditions.
- Responsibilities: Menu development, staff leadership, and kitchen oversight.
- Debut: October, emphasizing approachable yet elevated plates.
- French influence: "Most of what we do in the culinary world is French," Collier told QCity Metro.
Collier's Path from Hotels to Acclaim
A return to his origins, this role echoes Collier's early career in hotel kitchens, where he honed his skills before launching his empire with wife Subrina. Their concepts—Uptown Yolk, 3rd & Fernwood, and the paused Leah & Louise—have elevated Charlotte's dining landscape, earning Collier James Beard recognition for his soulful, boundary-pushing approach. Balancing this with ownership proves challenging, but Collier credits loyal teams: "We've got very hard-working, loyal people almost everywhere we work."
Implications for Charlotte's Culinary Evolution
Collier's appointment underscores a surge in Southern-inflected fine dining, where Black chefs like him are redefining hotel restaurants amid a national push for diverse voices in hospitality. Charlotte's SouthPark, a luxury hub, gains a draw for travelers seeking authentic regional tastes, potentially boosting local tourism and talent retention. This aligns with broader trends: post-pandemic, diners crave cultural narratives on plates, with Southern revivalists driving 15% growth in U.S. regional cuisine spots per recent industry reports. For Collier, it phases him from daily operations at his venues, fostering sustainability in a high-burnout field.
