Spencer Patrick is an award-winning chef from London with over 30 years of experience in the hospitality industry. Having spent two decades training at Michelin starred restaurants around the world, Spencer is known for his innovative menus and focus on local fare.  

In the mid-90s Spencer became part of the infamous brigade at London’s three Michelin starred 'Restaurant Marco Pierre White'.  Spencer continued to work with White as Head Chef for three of his venues, each of which earned and retained Michelin stars during his tenure. It was at the Cafe Royal that Spencer attained national acclaim by gaining a Michelin Star at the age of 26, making him the youngest chef in the country to hold the accolade.    

Following several years in Melbourne working alongside Raymond Capaldi and Gary Mehigan, Spencer travelled around Australia and settled in the paradise of Port Douglas. In 2007, he opened Harrisons restaurant in the heart of town to critical acclaim. Spencer went on to open Bucci and Bistro H in Port Douglas as well as Bucci in Brisbane. In 2013, Spencer formed part of the founding team that brought the first Taste Port Douglas Food & Wine Festival to life.  

A passionate industry leader, Spencer is a regular part of national food and wine events where he showcases his culinary history, training, and philosophy.