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In the South, breakfast is the most important meal of the day. And nobody in Charlotte does it better than Greg Collier.
The Memphis native is the head chef of The Yolk at 7th Street Public Market and Loft & Cellar overlooking Romare Bearden Park. He’s become famous for being able to turn eggs, grits and toast into an art form — even earning the distinction of James Beard Award semifinalist.
That’s led Collier to be named a finalist for Axios Charlotte’s Small Businessperson of the Year award in the Food and Drink category.
Get to know Greg and learn from his success through these five questions.
What’s the first hour of your day look like?
Wake up and drink my yogi tea.
What’s the most valuable business lesson you’ve learned?
Pay your taxes.
What’s a recent purchase of less than $100 that you love?
Memory foam insoles.
What’s the best book you’ve read in the past year?
“Cooking Gene,” by Michael Twitty.
What other small businessperson do you admire?