She studied at the Art Institute of Austin culinary school and received a Bachelor of Science in Culinary Management before taking a position at the Getty Center in Los Angeles and ultimately Church and Union.
Spencer is passionate about growing her team’s culinary skills while cooking and learning side-by-side with them. She describes her personal cooking style as “comfort food” and aspires with every dish to make her customers feel something. She is inspired by local ingredients and the opportunity to bring a fresh experience to each dish she cooks. Spencer's current favorite creations on the Church and Union Charleston menu include the Lamb Ragu, Wagyu Tataki, and Wedge Salad.