U PLI FTI NG CH A RLOTTE, ON E DISH AT A TI M E Chef Gregory Collier brings his culinary genius to the QC through his restaurant The Yolk— all while helping local, young chefs through his work with Soul Food Sessions. words LIZA CARRASQUILLO / The Yolk photos JAMEY PRICE Soul Food Sessions Charleston photos courtesy SOUL FOOD SESSIONS by JONATHAN COOPER
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