Greg Collier, a James Beard Award finalist and owner of acclaimed Charlotte restaurants, has assumed the executive chef position at Fine & Fettle, the hotel restaurant inside the Canopy by Hilton in SouthPark. With a menu debut slated for October, this move promises to infuse the Queen City's upscale dining scene with innovative Southern-French fusion, bridging hotel hospitality and cutting-edge culinary artistry.
Menu Highlights and Culinary Fusion
Collier's vision for Fine & Fettle merges Southern traditions with French techniques, reflecting his belief that "most of the stuff we do in the culinary world is French." As executive chef, he oversees menu development, staff leadership, and kitchen operations, crafting dishes that honor Black American foodways while appealing to sophisticated palates.
- Pan-seared duck breast with braised collard greens and house-made cornmeal gnocchi
- Seared scallop plate featuring pickled okra, potlikker redux, and Hoppin' John—a rice-and-bean staple reimagined with smoked turkey instead of pork
Hoppin' John, deeply rooted in Southern Black cuisine, introduces unfamiliar flavors to hotel guests, potentially broadening awareness of these heritage dishes in fine dining contexts.
Return to Hotel Roots with Proven Expertise
This role marks a homecoming for Collier, who honed his skills in hotel kitchens early in his career. Now, alongside wife Subrina, he helms concepts like Uptown Yolk and 3rd & Fernwood—vibrant spots celebrating Charlotte's evolving food culture—while Leah & Louise remains temporarily closed. His James Beard nod underscores a trajectory from line cook to local legend, positioning Fine & Fettle as a destination for elevated hospitality dining.
Navigating Challenges and Future Outlook
Managing three ventures is "tough," Collier admits, but strong teams at his restaurants enable this expansion. By phasing himself out of daily operations at Uptown Yolk and 3rd & Fernwood, he leverages loyal staff to sustain quality. This strategic shift signals a maturing Charlotte culinary landscape, where chef-owners like Collier drive innovation amid post-pandemic recovery, blending cultural preservation with luxury appeal. Expect Fine & Fettle to catalyze hotel dining's resurgence, spotlighting Southern narratives in a globalized market.
