While recruited to play field hockey at Michigan State University, she received two degrees – a B.S. in Environmental Biology/Zoology and a B.S. in Fisheries and Wildlife. In 2010, Roxanne landed a coveted spot as Chef de Partie under world-renowned chef Wylie Dufresne at New York’s WD~50, where she took full advantage of the opportunity to absorb invaluable modern techniques into her repertoire and to explore and experiment with flavor profiles and menu creation. Her tenure at WD~50 was followed by a Sous Chef position at Blue Hill at Stone Barns under the guidance of Dan Barber, where the daily exposure to fresh and local ingredients reinforced her passion to continue to support that cause in her cooking today. She followed Blue Hill by consulting and opening New York’s Café Tallulah. Roxanne joined Alison Eighteen as Executive Chef in April 2013. It was here that she began to be known for her creative use of local ingredients and whole animal butchery while utilizing a wide range of techniques. She received the coveted “snail of approval” certification awarded by slow food New York for chefs who have sustainably driven kitchens. Believing that the best food comes from fresh, seasonal products, Roxanne is passionate about purchasing from local farmers.
Chef Spruance has been a featured chef at events such as Taste of T, New York Taste, and the New York City Wine and Food Festival. She also won “Chopped” on The Food Network, which featured bacon as a main ingredient and showcased her skills and depth of techniques under pressure. She was also named in Crain’s 40 Under 40 class of 2017.
Growing up an athlete in Chicago, Chef Roxanne has taken her fearless, winning attitude toward sports and translated it into a fearless attitude towards food. She’s unafraid to experiment with different genres and ingredients and believes in creating a culinary product that is stimulating while never losing respect for the product. Chef Spruance is thrilled to bring this vision and passion to her guests through Kingsley.