Greg Collier, celebrated owner of Charlotte's Uptown Yolk and 3rd & Fernwood, has stepped into the executive chef position at Fine & Fettle, the restaurant inside the Canopy by Hilton in SouthPark. With a menu debut slated for October, this move signals a fresh chapter for hotel dining in the Queen City, blending his acclaimed Southern flair with sophisticated French influences to elevate everyday luxury.
Menu Innovation Rooted in Southern Heritage
Collier's vision for Fine & Fettle fuses Southern cuisine with French techniques, a nod to the foundational role of French methods in modern cooking. He oversees menu development, staff leadership, and kitchen operations, promising dishes that honor Black American foodways while introducing bold twists.
- 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 instead of pork
"Hoppin' John is a dish that's going to be new to people," Collier told The Charlotte Observer. This rice-and-beans staple, deeply embedded in Southern Black traditions, gains a contemporary edge, reflecting how chefs like Collier are reclaiming and refining heirloom recipes amid a national surge in cultural culinary storytelling.
From Hotel Roots to Acclaimed Restaurateur
A formally trained chef who began in hotel kitchens, Collier's return to this setting feels like a homecoming. His resume boasts a James Beard Award semifinalist nod, alongside wife Subrina's concepts like the paused Leah & Louise. This dual role underscores his influence in Charlotte's evolving food scene, where independent visionaries increasingly helm institutional spaces.
Hotel restaurants have transformed from generic fare to chef-driven destinations, driven by post-pandemic demands for authentic, localized experiences. Collier's appointment aligns with this trend, positioning Fine & Fettle as a gateway for visitors to Charlotte's vibrant Black-led culinary narrative.
Balancing Ambition and Operational Realities
Managing Fine & Fettle alongside his ventures is "tough," Collier admits, but strong teams at Uptown Yolk and 3rd & Fernwood—where he's strategically phased himself out—enable it. "We're very fortunate that we've got very hard-working, loyal people," he shared with QCity Metro.
This expansion highlights broader implications for the industry: the rise of multi-concept operators who prioritize delegation amid labor shortages and rising costs. For Charlotte, it bolsters the city's reputation as a Southern food hub, potentially drawing James Beard voters and tourists eager for innovative takes on regional classics, fostering economic growth through elevated hospitality.
