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The Restaurant

With the rebirth of this century old, 7,500 square foot concrete building, standing at the intersection of 4th and Poplar Streets, Loft & Cellar is ideally located at the juncture of the historic Third & Fourth Ward areas of Uptown Charlotte. Loft & Cellar is committed to providing the highest standards in cuisine, cocktails and service; and becoming an immediate premier dining and nightlife destination, serving as one of the pillars in the city’s growing culinary scene.

Overlooking beautiful Romare Bearden Park and the Charlotte Knights baseball stadium, this 3-level restaurant and bar is conveniently located within walking distance of Bank of America Stadium as well as dozens of shops, offices, high-rises and other attractions.

The Chef

Chef Gregory Collier 

Memphis, Tennessee native Chef Gregory Collier has always had a special place in his heart for food and its preparations. His first real memories recall cooking beside his grandmother making butter rolls. She never revealed her recipe to him, but she left him with so much more: A desire to make people happy with good food.

After attending college for a few years, Collier pursued work as a line cook, which is how he met his wife, Subrina. The pair soon packed everything up to move to Phoenix, Arizona where he enrolled in the Scottsdale Community College Culinary Program.

After receiving his chef’s credentials, he opened the Monte Lucia Kitchen, and true to his work ethic, became employed at the Phoenician Resort as a Breakfast Chef where he honed his technique in making breakfast foods for a variety of palettes. He would go on to work as a chef at the Arizona Biltmore and the Westin Kierland.

He and Subrina, his wife and business partner, decided to move south and settled on Charlotte, North Carolina, where they purchased a diner to begin their first all-breakfast restaurant, The Yolk in Rock Hill, South Carolina with a second location soon to follow in Charlotte.

As a Soul Food Sessions – CLT chef, he continues to pour love into food and service just as his grandmother taught him years before.