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Greg Collier
James Beard Award winner
- Discipline
- Other
i. Biography
Everything Greg Collier cooks carries Southern influence, and that thread gives the work its structure. In Charlotte, the food reads as inheritance translated through technique: Southern tradition, French discipline, and a steady hand on seasonality. At Fine & Fettle in SouthPark, Charlotte, North Carolina, that approach shows up in a menu built around farm-to-table service, locally and sustainably sourced produce, and wellness-driven mixology, with the room’s modern American frame serving as the backdrop for the craft.
Coming Up
Today, Greg Collier is chef / restaurateur of Uptown Yolk, chef / restaurateur of 3rd and Fernwood, chef / restaurateur of Leah & Louise, and executive chef of Fine & Fettle since 2025. The list traces a career that has grown in reach without losing its center. Across these roles, his name is tied to a Charlotte dining landscape he has helped define, one restaurant at a time, with a voice that remains recognizably his: Southern at heart, but sharpened by technique and intention.
Where They Are Now
He is executive chef at Fine & Fettle in SouthPark, Charlotte, North Carolina. There, the food is positioned as modern American dining, and Collier’s cooking fits that frame through seasonality and ingredient provenance. The menu leans on local and sustainable produce, with farm-to-table service keeping that sourcing visible in the room. Wellness-driven mixology extends the same approach beyond the plate, giving the bar program a place in the restaurant’s broader sense of craft. He is also chef and restaurateur at Uptown Yolk, 3rd and Fernwood, and Leah & Louise. Together, those roles sketch a career built across multiple Charlotte addresses, yet held together by one steady through-line: Southern flavor refined with French discipline, expressed in a way that feels current without drifting from home. The work suggests a chef who understands that place can be both memory and method, and that the most resonant cooking often comes from honoring both at once.
Signature
Greg's signature dishes include dirty grits. The dish sits inside a larger approach that treats familiar Southern food as a technical practice, not a shortcut.
Profile updated July 2026
FAQ
Asked of Greg
What is Greg Collier's current role?
As of 2026, Greg Collier is Executive Chef.
What recognition has Greg Collier received?
James Beard Award finalist.
What is Greg Collier known for?
Southern cuisine.
