Greg Collier

The Yolk Cafe | Charlotte, NC

A native of Memphis, Gregory’s first real memories recall cooking beside his grandmother making butter rolls. He credits her for his desire to make people happy with good food. After attending college, Gregory pursued work as a line cook, which is how he met his wife, Subrina. He soon packed everything up to move to Phoenix, where he enrolled in the Scottsdale Community College Culinary Program.

After receiving his chef’s credentials, he opened restaurants and honed his work ethic. Working as breakfast chef at the Phoenician Resort, he discovered a love of the versatility and beauty of breakfast foods. He spent time at the Arizona Biltmore and the Westin Kierland.

He and Subrina moved to Charlotte in 2012, purchasing a diner and opening their first all-breakfast restaurant, The Yolk, in Rock Hill, South Carolina. Proponents of locally-sourced food, the couple work to ensure urban and rural farmers are supported in their efforts to make a living and continue providing quality products.

In 2016, Greg and Subrina were among the founders of The Soul Food Sessions, a series of innovative dining events designed to acknowledge and support people of color in the culinary arts. In 2018, they were named Charlotteans of the Year by Charlotte Magazine.

The Colliers moved The Yolk to uptown Charlotte in early 2019, and Gregory was named a James Beard award semi-finalist for Best Chef: Southeast. He is the first black chef from Charlotte to earn this accolade.

Leah & Louise, a modern juke joint, is expected to open in late 2019 in Charlotte’s Camp North End development. The menu features modern interpretations of Southern classics, honoring Mississippi River Valley foodways.

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Greg is participating in the Fall Fête on the Green on Saturday, October 19.