ABOUT US
Since opening their first restaurant just outside of Charlotte, NC, in 2012, two-time James Beard nominated chef Gregory Collier and wife/business partner Subrina Collier have been unstoppable. The Yolk in Rock Hill, SC, was the couple’s first restaurant, an all- breakfast spot that focused on locally sourced food. In 2019, the couple moved the restaurant to uptown Charlotte.
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, restaurant and hospitality industries and beverage services.
Subrina is a 2020 James Beard Foundation Women’s Entrepreneurial Leadership Fellow, and the pair serve on President Joe Biden’s Small Business and Entrepreneurs Advisory Council.
Their newest concept, Leah & Louise, a modern juke joint, was to open in March 2020, but was delayed by the pandemic. When it opened in June (with limited dine-in seating), the menu featured modern interpretations of Southern classics that honor Mississippi river valley foodways (Memphis, Jackson, Mississippi and New Orleans). Esquire Magazine named Leah & Louise one of the best new restaurants of 2020.
