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 at Canopy by Hilton in SouthPark. This move, with a new menu debuting in October, signals a fresh chapter for the Queen City's dining scene, elevating hotel fare through Southern innovation.
From James Beard Finalist to Hotel Kitchen Leader
Collier's appointment marks a homecoming to hotel kitchens, where he first honed his skills early in his career. As executive chef, he oversees menu development, staff leadership, and kitchen operations at Fine & Fettle. Known for concepts like Uptown Yolk and 3rd & Fernwood—co-run with his wife Subrina—plus the paused Leah & Louise, Collier brings proven expertise to this role.
- James Beard finalist recognition underscores his national stature in Southern cuisine.
- His restaurants emphasize Black American foodways, blending tradition with modern twists.
- Hotel experience positions him to transform Fine & Fettle into a destination spot.
A Menu Fusing Southern Roots and French Technique
Collier's vision merges Southern cuisine with French influences, reflecting the foundational techniques that underpin much of global cooking. "Most of the stuff we do in the culinary world is French," he noted in a QCity Metro interview. Signature dishes highlight this synergy:
- Pan-seared duck breast with braised collard greens and house-made cornmeal gnocchi.
- Seared scallops with pickled okra, potlikker redux, and Hoppin' John featuring smoked turkey.
Hoppin' John, a rice-and-beans staple in Black Southern foodways traditionally with pork, gets a contemporary update. This approach not only nods to Collier's heritage but also introduces unfamiliar flavors to hotel guests, broadening palates in a city increasingly celebrated for cultural fusion.
Navigating Ownership and New Challenges
Managing Fine & Fettle alongside his ventures proves demanding, yet Collier credits strong teams. "I was already kind of working to phase myself out of [3rd & Fernwood]. I had already paid myself out of Uptown Yolk," he shared with The Charlotte Observer. Loyal staff enable this expansion, a testament to sustainable restaurant models amid industry turnover.
Boosting Charlotte's Culinary Landscape
Collier's role could redefine hotel dining in Charlotte, where luxury stays increasingly prioritize local authenticity over generic buffets. This aligns with trends in Southern revivalism, where chefs like Collier amplify Black culinary narratives against historical marginalization. As SouthPark's upscale enclave grows, Fine & Fettle may draw food tourists, fostering economic ties and cultural pride in the Queen City. Expect ripple effects: more innovative menus, empowered kitchens, and a stronger platform for diverse voices in fine dining.
