Spencer is an award winning chef from London with over 30 years experience in the hospitality industry having spent two decades training in 1, 2 and 3 Michelin star restaurants and the last 15 years opening and operating his own acclaimed restaurants in Australia.Spencer is Executive Chef overseeing the ongoing success of his award winning Port Douglas eatery, Harrisons and the culinary director and co-founder of celebrated Far North Queensland food festival, Taste Port Douglas. In 2019, Spencer channeled his expertise in the hospitality, restaurant and events spaces and launched his consulting business, SNR Food Solutions. Through SNR, Spencer has the pleasure of passing on his years of industry knowledge and ensuring excellence in food and beverage experiences for his clients and their guests.Spencer's BackgroundIn the mid-nineties Spencer became part of the infamous brigade at 'Restaurant Marco Pierre White' which was awarded 3 Michelin stars.Spencer’s work with Marco Pierre White continued for a further 7 years in which time he was head chef of three of Marco's London restaurants gaining and retaining Michelin stars in each, The Cafe Royal (Piccadilly), Mirabelle (Mayfair) and Quo Vadis (Soho). It was at the Cafe Royal that Spencer attained national acclaim by gaining a Michelin Star at 26 years of age, making him the youngest chef in the country to hold the accolade. The Good Food Guide also awarded Spencer with 8/10 making him joint 3rd in London alongside Gordon Ramsey.In 2008 after tasting success in London Spencer moved to Melbourne, Australia to work alongside Raymond Capaldi at Fenix in Richmond. Following his success in Melbourne, Spencer travelled around Australia and settled in his paradise of Port Douglas where he and his business opened 'Harrisons’.