Chef Spencer Truong grew up in the culinary world; his father, a Chinese-Vietnamese immigrant, owned a Japanese restaurant two blocks from Times Square in Midtown Manhattan and it was here that Spencer began his culinary career.
Spencer attended and graduated from the Arts Institute of New York City with a degree in culinary arts. He has since volunteered at the renowned James Beard House and has worked at some of New York City’s finest restaurants, including NOBU in Tribeca, the flagship restaurant of Chef Nobu Matsuhisa, and the Michelin-starred Rouge Tomate Chelsea.
Spencer continues to expand his professional experience by working as a private chef for several high profile families in Greenwich, New York City, the Hamptons, and Palm Beach.
Spencer specializes in classic and contemporary Asian cuisine and relies on sourcing seasonal and local ingredients.