Chef de Boisson

In the kitchen, French titles are the gold standard — chef de cuisine (head chef), sous chef (second-in-command), chef de partie (station chef), and so on. But in the bar world, things tend to be a little more casual.

Spencer’s journey started in kitchens, where he developed a deep understanding of ingredients, technique, and balance. But it was behind the bar where that knowledge truly took shape — experimenting, refining, and honing his craft. His passion for cocktails led him through a variety of roles in restaurants and bars, eventually playing a key part in launching and shaping the beverage program at Chef’s Playground Eatery as its Beverage Manager & maître d’.

It was through that experience — bringing a chef’s mindset to mixology, developing original recipes, and curating thoughtful drink pairings — that a fitting title emerged: Chef de Boisson — the Beverage Chef.

Because great cocktails aren’t just made — they’re crafted with care, creativity, and experience.