From humble beginnings on the kitchen line in Memphis, Tennessee, to phenomenal success with a rapidly expanding culinary empire in Charlotte, North Carolina, James Beard Award-nominated Chef Greg Collier’s career is an adventure he would tell you he never saw coming.
As with any good Southern boy, food was an integral part of Greg’s early life. He spent many days watching his grandmother prepare feasts for the whole family, but none of those moments prepared him for when he would start cooking on his own. He even jokes about a time during his college days when he nearly burned down a kitchen trying to fry chicken for the first time.
Cooking professionally never crossed Greg’s mind until one fateful day; he walked into his favorite chicken wings spot and the owner offered him a job in the kitchen.
“I could get paid and eat free wings—it was a great deal,” Greg
