Greg Collier, Charlotte restaurant owner and 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 fuses Southern traditions with French techniques, elevating hotel dining while spotlighting Black American foodways in the Queen City.
A Fusion of Southern Roots and French Precision
Collier's vision for Fine & Fettle reimagines classic Southern dishes through a French lens, reflecting how much of modern culinary technique stems from French foundations. As executive chef, he oversees menu development, staff leadership, and kitchen operations, promising plates that honor heritage without nostalgia.
- Pan-seared duck breast with braised collard greens and house-made cornmeal gnocchi
- Seared scallops paired with pickled okra, potlikker redux, and Hoppin' John featuring smoked turkey
Hoppin' John, a rice-and-bean staple with deep ties to Black Southern cooking, gets a refined twist here—swapping pork for turkey to broaden appeal while nodding to cultural evolution. Collier notes this dish may surprise diners unfamiliar with its nuances, underscoring his push to educate through flavor.
From Hotel Kitchens to Acclaimed Ownership
This role marks a homecoming for Collier, who honed his skills in hotel environments early in his career. Today, he co-owns Uptown Yolk and 3rd & Fernwood with wife Subrina Collier, alongside the paused Leah & Louise. His James Beard nod as a semifinalist highlights his influence in amplifying African American culinary narratives amid a national reckoning with diverse food histories.
Charlotte's dining scene benefits from such crossovers, as chef-owners like Collier bridge casual concepts with polished hotel venues, fostering talent pipelines in a competitive market.
Navigating Demands and Future Impact
Managing three ventures is "tough," Collier admits, but strong teams at his spots allow focus on Fine & Fettle. He's strategically phased back from daily ops at Uptown Yolk and 3rd & Fernwood, leveraging loyal staff—a model increasingly vital as burnout plagues the industry post-pandemic.
This appointment signals a trend: top talents revitalizing hotel restaurants, which have pivoted to local draw amid tourism shifts. For Charlotte, it positions SouthPark as a culinary hub, blending hospitality with innovative Southern-French hybrids that celebrate Black excellence and attract food tourists.
