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 hotel restaurant inside the Canopy by Hilton in SouthPark. This move, with a new menu debuting in October, signals a bold fusion of Southern traditions and French techniques, elevating the Queen City's hotel dining scene.
A Menu Rooted in Heritage and Innovation
Collier's vision for Fine & Fettle blends robust Southern flavors with classic French methods, reflecting the foundational French influences in professional kitchens. Signature dishes highlight this synergy, drawing from Black American foodways while introducing fresh twists.
- Pan-seared duck breast paired with braised collard greens and house-made cornmeal gnocchi.
- Seared scallops served with pickled okra, potlikker redux, and Hoppin' John featuring smoked turkey instead of pork.
Hoppin' John, a staple of Southern cuisine with rice, beans, and smoky elements, gains renewed attention through Collier's lens, making heirloom dishes accessible to hotel guests and locals alike. This approach not only preserves cultural narratives but also adapts them for contemporary palates.
From Restaurant Owner Back to Hotel Kitchens
A formally trained chef, Collier began his career in hotel environments, making this role a homecoming. He already helms Uptown Yolk and 3rd & Fernwood alongside his wife, Subrina, with Leah & Louise on temporary hiatus. Balancing these ventures demands sharp delegation, which Collier credits to his "hard-working, loyal" teams.
His James Beard recognition underscores a trajectory of excellence, from intimate concepts to high-volume hotel operations. This multitasking reflects a maturing Charlotte culinary ecosystem where chef-owners expand influence without diluting quality.
Elevating Charlotte's Food Culture
Collier's appointment at Fine & Fettle positions the Canopy by Hilton as a gateway for out-of-town visitors to authentic Southern fare, countering generic hotel menus. In a city booming with diverse dining, it amplifies Black-led innovation amid broader trends of cultural reclamation in American cuisine.
Implications extend to talent retention: strong leadership at his spots allows focus on Fine & Fettle, potentially mentoring the next generation. As Charlotte's "Queen City" status grows, such roles bridge upscale hospitality with grassroots flavors, fostering a more inclusive food landscape.
