Greg Collier, acclaimed owner of Charlotte's Uptown Yolk and 3rd & Fernwood and a 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. This move, with a debut menu slated for October, signals a fresh chapter for the Queen City's culinary scene, blending hotel hospitality with innovative Southern flavors.
Collier's Proven Track Record and Return to Hotels
Collier's appointment marks a homecoming to hotel kitchens, where he honed his skills early in his career. A formally trained chef, he co-owns Uptown Yolk and 3rd & Fernwood with his wife Subrina, while their acclaimed Leah & Louise remains temporarily closed. His James Beard nomination underscores his influence in elevating Black Southern foodways amid a national push for authentic regional cuisines.
- Owns two active Charlotte concepts: Uptown Yolk and 3rd & Fernwood
- James Beard finalist, recognizing excellence in Southern hospitality
- Early career built in high-volume hotel environments
A Menu Fusion of Southern Roots and French Technique
Under Collier's vision, Fine & Fettle's menu merges robust Southern ingredients with precise French methods—a nod to the foundational techniques that underpin modern American cooking. Highlights include pan-seared duck breast with braised collard greens and house-made cornmeal gnocchi, plus seared scallops paired with pickled okra, potlikker redux, and a reimagined Hoppin' John featuring smoked turkey instead of pork.
"Most of the stuff we do in the culinary world is French," Collier told QCity Metro, emphasizing this cultural bridge. Hoppin' John, a staple of Black American foodways with rice, beans, and smoky protein, introduces hotel diners to underrepresented Southern traditions, potentially broadening palates in an era where diverse heritages reshape fine dining.
Balancing Leadership Amid Expansion Challenges
As executive chef, Collier oversees menu development, staff training, and kitchen operations while maintaining his restaurant empire. He admits the juggle is "tough" but credits loyal teams and strategic phasing out of daily involvement at his spots. This role could amplify Charlotte's status as a Southern food hub, where chefs like Collier drive economic growth—hospitality employs over 10% of the local workforce—and foster cultural preservation through dishes tied to Black history.
Implications extend to hotel dining's resurgence post-pandemic, positioning Fine & Fettle as a gateway for visitors to experience Charlotte's evolving gastronomy, much like how trailblazing chefs in cities like New Orleans have transformed traveler expectations.
