Spencer took the crown of Roux Scholar 2019 at the age of 26. It was the first time he had entered the competition and he wowed the judges with his talent. For the final, Spencer impressed the judges by getting every element of the dish right, despite not having prepared subrics before. Michel Roux Jr said: “That sauce was was amazing! We were fighting over each other to finish it!”. In his regional final in Birmingham, he also impressed the judges with his sauce, with judge Angela Hartnett saying it was the “Best sauce she’d ever tasted”.

When he won, Spencer was working as Premier Sous Chef at The Ritz, London. He first entered the Ritz’ kitchens on work experience at the age of 15, after which he gained a position as apprentice, later working his way up to sous chef. In 2016, Spencer left to spend a year working at L’Enclume in Cartmel as chef de partie, before returning to The Ritz in summer 2017. He was promoted to head chef in July 2021. Also that month, he was awarded an Acorn Award from The Caterer, celebrating his success as one of the 30 most talented stars under 30. In 2021, Spencer took part in the 17th series of the BBC2 programme Great British Menu and cooked two dishes in the banquet before being named overall winner 'Champion of Champions'! In October 2022, Spencer realised a lifetime ambition and was named a Master of Culinary Arts by the Royal Academy of Culinary Arts.

In August 2023, Spencer announced he would be leaving The Ritz to take up a position at another restaurant in London.

Born in Essex, Spencer grew up in Chigwell, and first realised he wanted to be a chef when he was 15 after completing a two-week work experience at The Ritz under John Williams. From that point, he knew it was the career he wanted to pursue. Like many chefs who have qualified in the Roux Scholarship finals, Spencer trained at Bournemouth and Poole College.

Spencer chose to do his stage at Frantzén in Stockholm, Sweden, and in doing so was the first ever Roux Scholar to stage in Scandinavia. “It was so much more than I expected," he said. "After a month of working in the prep kitchen, I started to help with the service. All the chefs serve the food, and they told me: ‘This restaurant is about people’s personality so just put yourself forward.’ To start with, I was a bit nervous serving the guests, but after a couple of times they said: ‘Go for it’. Not all the interns get to do service, so that was great.”