Recently named one of the Best New Restaurants of 2020 by Esquire Magazine, Chef Gregory Collier’s Leah & Louise is the latest concept of he and his wife, Subrina. Chef Gregory Collier was born in Memphis, TN in the summer of 1981. Even at a very young age, he always had a special place in his heart for food and its preparations. His first real memories of cooking were at his grandmother’s where she would be making her famous “butter rolls”. She would never reveal the recipe to him, but he knew then that someday he would try to make people feel the same way she had made him feel about the preparation of very desirable and delectable foods.

"The top story in American cooking over the past decade has been the rise of Black chefs such as Mashama Bailey, Edouardo Jordan, and Kwame Onwuachi—and a long-overdue celebration of the foodways of the African diaspora. At Leah & Louise, the Memphis-born chef Gregory Collier—who owns the Camp North End juke joint with his wife, Subrina—moves that conversation into its next phase, with a vision of Black southern cuisine that’s as innovative as it is fun. He takes inspiration from the soil (his okra dish, called Mama Earth, looks and tastes like a supernova of texture and flavor) and from the dollar store (the cream inside his oatmeal-cookie sandwich is suffused with Tang).” — Esquire Magazine 

Chef Gregory Collier

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