Memphis-born restaurateur and James Beard Award finalist Greg Collier has stepped in as executive chef at Fine and Fettle, the Canopy by Hilton restaurant in Charlotte's SouthPark. Launching an October dinner menu rich in Southern flavors with French nods, Collier aims to delight hotel guests and locals alike, elevating everyday dining through his deep-rooted culinary identity.
Collier's Southern Roots and Proven Track Record
Greg Collier's career is woven with Southern threads, from his acclaimed Leah and Louise—temporarily closed but legendary for exploring African Diaspora cuisine—to Uptown Yolk and 3rd & Fernwood, all co-run with wife Subrina. A Black chef raised in the South, he reimagines what Southern food might have been without slavery's constraints, blending humble ingredients with refined techniques.
- "Everything I do will have a thread of Southern in it," Collier affirms, grounding his work in heritage.
- At Leah and Louise, menus pondered refined Black American dishes using premium parts, not scraps.
Menu Highlights Blending South and France
Fine and Fettle's debut emphasizes accessible Southern fare with playful French influences, not a full bistro overhaul. Collier prioritizes broad appeal for travelers from Chicago or Detroit while nodding to his expertise in mother sauces.
- Pan-seared duck breast with braised collards and cornmeal gnocchi—Collier's duck obsession shines.
- Seared scallops with pickled okra, potlikker redux, and Hoppin' John using smoked turkey.
- Sweet potato yeast rolls with peel-infused honey butter, showcasing zero-waste ethos.
Breakfast offers umami mushroom toast (portobello ragu deglazed with marsala), elevated avocado toast with pistachios, and duck-fat poached flank steak, balancing vegetarian options with classics like grits bowls.
Implications for Charlotte's Dining Scene
Collier's approach connects to broader trends in American cuisine: reclaiming Southern narratives through Black chefs, fusing global techniques like French ragouts with Diaspora staples. In a steakhouse-saturated area, Fine and Fettle carves a niche with precise execution—from coffee to cocktails—fostering cultural exchange. This evolution signals Southern food's maturation beyond comfort to sophisticated storytelling, potentially drawing diverse crowds and inspiring zero-waste innovations amid sustainability pushes. As Collier builds, expect his menus to refine Charlotte's hospitality standards.
