“I think from the moment I entered the competition it's been a journey that doesn’t stop. Meeting all the judges and being surrounded by such amazing people has been the best part for me.”
Spencer took the crown of Roux Scholar 2019 at the age of 26 while 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.
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.
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”.