British chef and hospitality consultant Spencer began his culinary journey with a somewhat unbeatable accolade. After working over 30 functions in Buckingham Palace and Windsor
Castle towards the beginning of his career, he was asked to serve The Queen on her official
visit to Kent in 1995. That very year, Spencer was also awarded the Nestlé Toque D’Or,
which remains, to this day, the top student culinary competition in the United Kingdom.
From this, Spencer’s career seemed only to reach new heights, with, most notably, a position at London’s renowned The Ritz Club at The Ritz Hotel proudly displayed within his portfolio.
Alongside this, Spencer has acted as Executive Head Chef in a number of fine dining restaurants across the British capital – including the likes of BEAST Restaurant and The
Palm in Belgravia – providing him with a deepened understanding of the workings within a top-class culinary establishment.

Using his impressive range of experience to adapt and craft menus to suit the needs and
tastes of every palate, Spencer has worked with some of the world’s best quality produce to
create memorable, outstanding meals.
Now, Spencer works as a highly-regarded culinary consultant, working both with
multi-million-pound businesses and independent restaurants and eateries. His list of clients includes the celebrated Jumeirah Hotel Group as well as a private member’s club in
London’s Berkeley Square.