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 began his culinary journey the old-fashioned way: working at the family diner founded by his grandfather in Bloomington, Indiana. 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).
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 is bringing his passion and expertise for authentic Southern seafood to Birmingham.
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.
Paul J. Primeaux, Jr. M.D.
Dr. Primeaux is a private practice anesthesiologist by trade, but a food lover and entrepreneur at heart. As the co-founder and President of Fern Street Enterprises, his vision and passion were instrumental in the development of Dixie Fish Co. along with two Izzo’s Illegal Burrito Restaurants in the Birmingham area, as well as several other ongoing restaurant developments.
Deborah Sulzer (Primeaux), Esq.
How many lawyers does it take to open a great new seafood restaurant? For us, just one really exceptional one. Deborah Sulzer has more than 20 years of experiencing practicing law, and as the treasurer of Fern Street Enterprises she directs all financial operations and investment opportunities for the company. Her tireless dedication and stewardship were instrumental in developing Dixie Fish Co., along with countless other endeavors.