Greg Collier, a James Beard Award finalist and owner of acclaimed Charlotte restaurants, has assumed the executive chef position at Fine & Fettle, the Canopy by Hilton's hotel restaurant in SouthPark. This move, with a new menu debuting in October, signals a bold elevation of Southern-inspired fine dining in the Queen City, blending Black American roots with French techniques to redefine hotel cuisine.
Menu Innovation Rooted in Southern and French Fusion
Collier's vision for Fine & Fettle merges the soul of Southern cuisine with French culinary foundations, a nod to the fact that much of modern cooking stems from French methods. Highlights include pan-seared duck breast paired with braised collard greens and house-made cornmeal gnocchi, alongside seared scallops served with pickled okra, potlikker redux, and his take on Hoppin' John—traditionally rice and beans with pork, reimagined here with smoked turkey to honor Black foodways.
- Debut: October, focusing on accessible yet elevated dishes.
- Signature twist: Hoppin' John, a staple in African American culinary heritage, introduced to broader palates.
- Responsibility: Menu development, staff leadership, and kitchen oversight.
From Hotel Kitchens to Acclaimed Restaurateur
A return to his origins, Collier honed his skills in hotel environments before launching ventures like Uptown Yolk, 3rd & Fernwood, and the paused Leah & Louise alongside wife Subrina Collier. As a formally trained chef, his James Beard nod underscores his influence in elevating Southern flavors nationally, amid a growing trend where chefs reclaim and innovate Black culinary narratives often overlooked in fine dining.
Balancing Act and Broader Implications for Charlotte
Managing this role atop two active concepts is "tough," Collier admits, but strong teams at his spots enable the shift—he's phased himself out of daily operations at 3rd & Fernwood and Uptown Yolk. This positions Fine & Fettle as a culinary draw for hotel guests and locals, potentially transforming SouthPark's dining landscape. In a city booming with food tourism, Collier's fusion amplifies Charlotte's role in the national conversation on authentic, culturally rich Southern revival, fostering loyalty through hard-working staff and innovative plates that bridge tradition and technique.
