Memphis-born chef and James Beard Award finalist Greg Collier has stepped in as executive chef at Fine and Fettle, the restaurant inside Charlotte's Canopy by Hilton in SouthPark. Launching his debut dinner menu this October, Collier weaves his deep Southern roots into dishes that blend Black American traditions with subtle French techniques, elevating hotel dining while honoring cultural heritage.
Southern Staples Meet French Flair
Collier's menu at Fine and Fettle prioritizes approachable yet innovative Southern cuisine, designed for both hotel guests from cities like Chicago and Detroit and local Charlotte diners. He emphasizes high execution standards across coffee, wine, cocktails, and service to build a loyal clientele.
- Pan-seared duck breast with braised collard greens and house-made cornmeal gnocchi, showcasing Collier's love for duck.
- Seared scallops with pickled okra, potlikker redux, and Hoppin' John featuring smoked turkey instead of pork—a fresh take on surf and turf that introduces unfamiliar Southern classics to out-of-towners.
- Sweet potato yeast rolls served with sweet potato honey butter, made from potato peels to minimize waste.
This fusion nods to French mother sauces without turning the spot into a bistro, keeping Southern identity front and center.
Roots in Black Southern Tradition
For Collier, cooking is inseparable from his heritage as a Black American raised in the South. His past ventures, like the acclaimed Leah & Louise with wife Subrina, explored an alternate Southern food history unbound by slavery's constraints—refining humble ingredients into elevated dishes reflective of the African Diaspora.
At Fine and Fettle, he shifts focus from personal narrative to broader creativity, pondering Southern influences on French cooking. This evolution mirrors a growing trend in American gastronomy: chefs reclaiming and reimagining regional cuisines to highlight resilience and innovation amid cultural erasure.
Breakfast Innovations and Broader Impact
Beyond dinner, Collier's breakfast menu offers diverse, vegetarian-friendly options that juxtapose flavors and textures, appealing to modern travelers seeking healthy, flavorful starts.
- Umami mushroom toast with wild mushroom ragu, savory coffee, togarashi, and crunchy collard greens—deglazed with marsala for French-style richness rivaling meat dishes.
- Avocado toast elevated with pickled green onions, pistachios, and watermelon radish.
- Classic grits bowl, egg white omelets, and duck-fat poached flank steak and eggs.
In a steakhouses-saturated area, Collier carves a niche by refining hotel fare, promoting sustainability, and fostering cultural exchange. His approach signals a shift in hospitality toward authentic, story-driven menus that connect diners to place and history, boosting local economies and culinary tourism.
