COLLIER
Chef Greg Collier's culinary training began with
washing dishes and cutting celery and carrots at
Ching's Hot Wings in Memphis, Tennessee. Aer
Collier had attended culinary school in Arizona and
worked at numerous resorts, the Charlotte area scored
a win when he moved to Rock Hill, South Carolina,
and opened e Yolk in 2012. In April 2016, he also
opened @Dawn in Ayrsley. Charlotteans can now
enjoy two locations that serve great breakfasts every
day. "No other restaurant does only breakfast," Collier
explains. "We do classic dishes, but we also like to play
with flavors in traditional items." Honoring breakfast
staples, Collier also likes to switch it up and give the
city something new. "I like smoked and pickled things,"
he says. "My favorite thing to do is use traditional
cooking techniques on different items, like smoking
rice, pickling tofu and charring fruit."
GREG COLLIER
THE YOLK AND @DAWN
56 WINTER 2016