Greg Collier, a James Beard Award finalist and owner of acclaimed Charlotte restaurants, has stepped into the executive chef position at Fine & Fettle, the Canopy by Hilton restaurant in SouthPark. With a menu debut slated for October, this move signals a fresh elevation of Southern cuisine in the Queen City's hotel dining scene, blending his Black American heritage with global techniques.
Menu Vision: Southern Soul Meets French Precision
Collier's oversight at Fine & Fettle encompasses menu development, staff leadership, and kitchen operations. His approach fuses Southern traditions with French foundations—"most of what we do in culinary is French," he noted in a QCity Metro interview. This hybrid promises accessible luxury for hotel guests and locals alike.
- 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 rooted in Black foodways, gets a contemporary twist, introducing unfamiliar palates to dishes long central to African American culinary narratives. This reflects broader trends where chefs reclaim and refine heritage recipes amid rising demand for authentic, story-driven dining.
Return to Hotel Roots with Proven Leadership
A formally trained chef who began in hotel kitchens, Collier's new role marks a homecoming. He co-owns Uptown Yolk and 3rd & Fernwood with his wife Subrina, while Leah & Louise remains paused. His James Beard nod underscores Charlotte's growing culinary clout, paralleling national shifts toward diverse, chef-driven hotel eateries post-pandemic.
- Owns two active concepts emphasizing neighborhood vibes and bold flavors.
- Phasing out daily involvement to focus on Fine & Fettle.
Collier credits "hard-working, loyal people" for enabling this balance, highlighting the sector's reliance on strong teams amid labor shortages.
Implications for Charlotte's Food Landscape
This appointment bolsters SouthPark's status as a dining hub, where hotel restaurants increasingly anchor upscale experiences. By spotlighting Black-led innovation, Collier advances cultural preservation in a city diversifying its palate—Southern fare now commands premium spaces, up from niche status a decade ago. Expect ripple effects: heightened competition, more fusion menus, and sustained buzz for Charlotte as a James Beard contender.
