Gregory Collier always had a special place in his heart for food and its preparations. He attended Scottsdale Community College Culinary Program in Scottsdale, Arizona. It was at the Phoenician Resort as a Breakfast Chef where he improved his technique in the preparation of breakfast foods, especially eggs. In 2012, he and his wife, Subrina, moved to Charlotte, NC opened The Yolk in Rock Hill, SC – where he continues his love affair with breakfast. Greg is also one of the founders of Soul Food Sessions – a Charlotte-based group of African American chefs and mixologists working to bring diversity to the hospitality industry.