A Fish Story
You Can Believe In.
The story of Dixie Fish Co. began long before we opened our doors in the year of our Lord 2013. Back in an era when one couldn’t even conceive of eating seafood that came from a far-off coast, or—heaven forbid—another continent. You hauled it in, you cooked it, and you ate it. It was simple. It was real. It was everything we wanted Dixie Fish to be.
The thing is, there’s already a lot of good seafood restaurants out there, serving great varieties of fish, shrimp, crab and oysters from all over the country. But our ambitions never lay in being just another good seafood place.
We wanted to do something different. Because for us, there’s just nothing like sitting down to a plate of fresh oysters, Red Snapper, or Royal Red Shrimp, knowing that it’s fresh from the waters just down the road—maybe even “that day” kind of fresh.
Catch it close, prepare it in the old ways, and serve the time-honored tenets of Southern culinary tradition. That’s the Dixie Fish way. But it doesn’t stop there: we source everything we can locally, from family farm produce to Alabama craft beers and more. We could talk about it forever, but frankly, we’d rather go fishing. Bon appetit folks!
Dixie Fish Co.'s fearless leaders,
from the back of the house to the front.
Chef Gregg Collier has a long history in the Birmingham area. Gregg’s maternal grandfather spent his working life in the legendary steel mills of Birmingham and taught Gregg to hunt and fish in the woods and waterways near Gadsden, where is grandmother still lives. He began his culinary journey the old-fashioned way: working at the family diner. After graduating from the Culinary Institute of America at Hyde Park, Gregg honed his chops working at some of New Orleans’ most famous culinary staples, including the James Beard award-winning Commander’s Palace and James Beard award-winner Susan Spicer’s Bayona (one of the top 50 restaurants in the world, according to Restaurant magazine). He learned to appreciate great southern seafood working in the kitchen at Chef Allen’s near Miami.
Later, Chef Gregg became Executive Sous Chef of Dickie Brennan’s Steakhouse, which led to tenures as Executive Chef for two more Brennan family restaurants: Foodies Kitchen, and the flagship Red Fish Grill. Now, as Executive Chef of Dixie Fish Co., Chef Gregg has returned to his Alabama roots and is bringing his passion and expertise for authentic Southern seafood to Birmingham.
Co-Owner and Chief Operating Officer
Mason grew up professionally in the legendary Brennan Family restaurant business in New Orleans, waiting tables at Commander’s Palace to put himself through college. He worked his way up to become general manager at several of Ralph Brennan’s outstanding New Orleans establishments before becoming an executive at Live Nation, where he oversaw all operations (both food and beverage service as well as live entertainment) at the House of Blues in New Orleans, Houston, and Dallas.
As COO of Fern Street Enterprises, Mason directs all operations for restaurant holdings and development of new concepts. Dixie Fish Co. is largely the product of Mason’s vision, combining his love of authentic Southern cuisine and culture.
Co-Owner and V.P. of Operations
A lifelong resident of Birmingham and retired veteran of the Fire Department, Glen Jacobson brings a deep knowledge of the community and civic participation to Dixie Fish Company. Glen is a small businessman and food enthusiast. You can see the brightly colored trucks of his other business, Swimming Pool Services, all over the greater Birmingham area. His love of place and understanding of local tradition, makes Glen a valuable addition to the Birmingham Food Scene. We’re lucky to have him assisting our management team in bringing the very best southern seafood to fellow food lovers in Birmingham.