Greg Collier, celebrated owner of Charlotte restaurants and 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 signals a fresh evolution in the Queen City's dining landscape, blending Southern roots with refined technique to attract both locals and travelers.
Menu Vision: Southern Soul Meets French Precision
Collier's leadership at Fine & Fettle emphasizes menu development, staff oversight, and kitchen operations, infusing the space with his signature style. He describes the offerings as a fusion of Southern cuisine and French culture, noting that "most of the stuff we do in the culinary world is French." Standout dishes highlight this synergy:
- 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-beans staple in Black Southern foodways traditionally laced with pork, gets a modern twist here—showcasing Collier's heritage while broadening appeal in upscale hotel dining.
Return to Roots and Restaurant Empire
A formally trained chef who honed skills in hotel kitchens early on, Collier returns to this arena after building an empire with wife Subrina: Uptown Yolk, 3rd & Fernwood, and the paused Leah & Louise. Despite managing two active concepts, he calls the new role "tough" but feasible, crediting loyal teams and strategic phasing out from daily operations at his spots.
- Phased himself out of 3rd & Fernwood and Uptown Yolk leadership.
- Praises "great leadership" and "hard-working, loyal people" across ventures.
Implications for Charlotte's Culinary Scene
This appointment underscores a rising trend: acclaimed independents elevating hotel restaurants, which often serve as gateways for culinary discovery amid tourism booms. In Charlotte, where Southern revival meets global influences, Collier's presence at Fine & Fettle could draw James Beard buzz, boost SouthPark's profile, and normalize Black-led innovations in fine dining. As hotel stays surge post-pandemic, such fusions promise cultural depth, preserving traditions like Hoppin' John while innovating for diverse palates—potentially reshaping how cities like the Queen City position their food narratives on national stages.
