Of course, our Charlotte chefs are back on the James Beard semifinalist list
Two Charlotte-area chefs have landed spots on the lauded James Beard Foundation’s Restaurant and Chef Awards semifinalist list for 2020.
Greg Collier of Uptown Yolk in Charlotte and Joe Kindred of Kindred in Davidson represent the Charlotte area in the Best Chef (Southeast) category. Each has been previously nominated.
Collier’s culinary path started at a wing shop in his hometown of Memphis and the Scottsdale Community College Culinary Program in Phoenix.
His skills have come into full form at Uptown Yolk in 7th Street Public Market, which he runs with his wife Subrina, after moving what was originally The Yolk in Rock Hill there. Uptown Yolk offers clever takes on comfort food, from shrimp and grits to “daubenspeck,” a sweet French toast plate.
The Colliers are also known for their now-closed @Dawn breakfast spot in Charlotte and Greg’s work as executive chef at Loft & Cellar Uptown, which closed last summer. The Colliers have also been key figures behind the Soul Food Sessions, a pop-up dinner concept highlighting black chefs that has also been recognized by the James Beard Foundation as a “regional spotlight.” They are opening Leah & Louise at Camp North End.
North of town, Joe Kindred has been recognized again for his restaurant that he opened with his wife, Katy. In 2015, the power couple brought the culinary prowess they gleaned in San Francisco back to Joe’s hometown of Davidson. And so Kindred was born. The restaurant’s menu, which is constantly changing, currently offers thoughtful dishes such as “grandfather’s pickles” and scallop and miso bucatini. Kindred is also behind Hello Sailor in Cornelius.
The James Beard awards are presented annually by the James Beard Foundation to recognize outstanding culinary professionals across the country.
The list of semifinalists will drop down to five finalist nominees per category, set to be announced March 25, from Philadelphia. Ultimate winners will be announced on May 4 during the James Beard Awards Gala in Chicago.
Other chefs and restaurants across North Carolina landed on the coveted list. See the list of semifinalists from North Carolina and nearby South Carolina areas below. You can explore the full list of semifinalists here.
Best Chef (Southeast)
Katie Button, Cúrate, Asheville
Gregory Collier, Uptown Yolk, Charlotte
Steven Devereaux Greene, Herons at The Umstead Hotel and Spa, Cary
Meherwan Irani, Chai Pani, Asheville
Joe Kindred, Kindred, Davidson
Cheetie Kumar, Garland, Raleigh
Ricky Moore, Saltbox Seafood Joint, Durham
Adam Cooke, Topsoil Kitchen & Market, Travelers Rest, SC
Best New Restaurant
Cultura, Asheville
Oak Hill Café & Farm, Greenville, SC
Outstanding Chef
John Fleer, Rhubarb, Asheville
Outstanding Hospitality
Angus Barn Steakhouse, Raleigh
Outstanding Pastry Chef
Krystle Swenson, Crawford and Son, Raleigh
Outstanding Wine Program
Death & Taxes, Raleigh
Rising Star Chef of the Year
Ashleigh Shanti, Benne on Eagle, Asheville
Editor’s note: Uptown Yolk serves comfort food; a previous version of this article misstated the type of food that was served. Leah & Louise, Uptown Yolk and Soul Food Sessions are run by both Greg and Subrina Collier.
This story was originally published February 26, 2020 at 1:00 PM.
