Who is Great British Menu star Spencer Metzger?

CHEF Spencer Metzger won the 2022 series of the Great British Menu Competition.

He managed to impress judges with his cooking skills, but who is he?



Who is Great British Menu star Spencer Metzger?
Spencer went head-to-head with other chefs in the London heat of the competition and came first

Who is Spencer Metzger?

Spencer Metzger is a chef that hails from Chigwell in Essex.

He entered the Great British Menu compitition fresh from a promotion to head chef at The Ritz, London.

He first entered the kitchen at the Ritz when he was just 15-years of age on a work experience placement.

Spencer has had his fair share when it comes to 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 thirty.

Although his background is firmly rooted in classic French cuisine, he has managed to pick up some more contemporary flourishes.

His dishes in the Great British Menu kitchen were a tribute to Sherlock Holmes and TV mentalist Derren Brown.

What restaurants has Spencer worked in?

Following on from his work experience placement at The Ritz, Spencer managed to secure a job there from 2010 where he would climb his way up in the ranks and gain experience.

During this time he also took stints at L’Enclume in Cumbria and Frantzén in Stockholm.

After five years, he left for a position as chef de partie at Simon Rogan’s two-Michelin-starred L’Enclume in Cartmel, Cumbria.

But in 2017, he returned to the Ritz London as premier sous chef.

Then in 2019, Spencer was promoted from premier sous chef to head chef.

When was Spencer Metzger on Great British Menu?

In 2021, Spencer took part in the 17th series of the BBC Two programme Great British Menu.

He managed to impress the judges and was the first ever chef to cook two of the dishes in the banquet and was named the overall winner called Champion of Champions.

In 2022, Spencer was named a Master of Culinary Arts by the Royal Academy of Culinary Arts.


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