28-year-old Spencer hails from Chigwell in Essex, and comes to the competition fresh from a promotion to Head Chef at The Ritz London.
Spencer first entered the kitchen at the Ritz, aged just 15, on a work experience placement. He joined the brigade there as an apprentice shortly afterwards, and has climbed up through the ranks, taking in stints at l'Enclume (2*) in Cumbria and Frantzén (3*) in Stockholm.
Spencer has had his fair share of success in competitive environments, winning the Roux Scholarship in 2019 and being awarded The Caterer's Acorn Award, celebrating the industry's brightest talents under 30.
Spencer's background is firmly rooted in classic French cuisine, but he has picked up some more contemporary flourishes along the way.
His dishes in the GBM kitchen see him pay tribute to Sherlock Holmes and TV mentalist, Derren Brown.
