The Indigo Road Hospitality Group introduces two talented women as additions to the team at the newly opened Colletta – the lively Italian restaurant in Fenton, recognized by Eater as a “Best New Restaurant” and the News Observer among the “Best New Triangle Restaurants of 2022.”

Welcome Keyturah, Executive Chef of Colletta!

Keyturah Yisrael, a native of Georgia, relocated to Cary earlier this year to join the Colletta team as Executive Chef. “This is a great example of our mission at Indigo Road – to cultivate and mentor talent for future leadership positions; we love nothing more than being able to recognize the best of our people,” explained founder Steve Palmer about Yisrael, who had been on the Colletta team in Atlanta, Georgia since 2021. Yisrael brings years of experience in both front and back of the house, and especially from working alongside Colletta Atlanta’s previous Chef Travis Kirkley (now leading the kitchen at Oak Steakhouse in Charlotte) and Indigo Road’s Executive Chef of Italian Concepts, Mark Bolchoz. “I’ve grown so much as a chef since I began at Colletta, and am thrilled to be tapped as Chef of this thriving Italian restaurant in the Triangle,” said Keyturah. Since joining the team, she has added a ravioli with spinach, ricotta and crispy artichokes, and is excited to introduce a potato-crusted grouper this Spring, as well as new pastas and pizzas to enjoy indoors and outside on the patio this season

Welcome Pastry Chef Helena Larson!

Pastry Chef Helena Larson joins as the Pastry Chef of all Triangle-based Indigo Road restaurants – including Colletta, O-Ku and Oak Steakhouse.  “I’m really excited to be part of a chef-driven restaurant group that encourages us as chefs to be creative and explore flavors and seasons, and tailor the experience for our guests,” said Larson, a Johnson & Wales University graduate from Charlotte, NC, with experience in hotels and restaurants. Larson’s prior experience in pastry and bread includes notable Charlotte restaurants such as BLT Steak, The Mayobird, The Summit Room, Sunflower Baking Company and an instructor at Michael’s Arts & Crafts in Matthews, NC. “We are fortunate to have a dedicated pastry chef on our team and especially one who has such passion and experience for pastries using local, seasonal ingredients and appreciates the classics,” explained Anne White, Indigo Road’s Executive Pastry Chef. “Helena’s new Lemon Ricotta Cake, Chocolate Budino Cake, Affogato and Spiced Morello Cherry Sorbet are exciting additions to our menu, and her Sweet Panzanella is a real show stopper for Spring, with seasonal fruit, amaretto zabaglione and almond cake.”

Stay Tuned for the Patio & Spritz Launch, as well as lunch hours!

On Tuesday, March 21, immediately following the official first day of Spring, Colletta will open patio seating and introduce the new Spritz cocktail menu! Guests are invited to dine, weather permitting. Guests will be seated on a first-come, first-served basis. Colletta will open for lunch Thursday-Sunday beginning March 16, and daily for lunch service to follow in the coming months.

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