Within the hospitality realm there are many different types of chefs, each with their own inherent passions and ambitions. It would be fair to say that there is a small section of chefs who focus on sustainability within the industry, directly sourcing local produce whenever possible, and who are constantly thinking about the ‘future of food’. Our Head Chef Quinn Spencer, definitely falls into this section of chefs.
Commonly referred to as the ‘Macgyver’ of the TC kitchen, Quinn’s approach to food is best described as ‘local creativity’. He loves to use native Australian ingredients and exceptional local Victorian produce within his dishes, adhering to the Tommy Collins ethos regarding a sustainable existence.
With an impressive career in service spanning almost 20 years, Quinn’s path took him across the pond to the UK, heading up various kitchens before his permanent settling back in Melbourne with his young family. Whilst the fast-paced service element is still in his chef DNA, he is ultimately driven by the way in which food can now be harvested and the changes occurring within the industry.
Quinn is most at home on his family’s rural Victorian farm where he plays the role of farmer, bee keeper, forager, and mad food-scientist, most weekends. His innate passion for understanding different landscapes and the produce they can deliver, is translated to his creations within the TC kitchen and his innovative menu approaches.
Quite simply, he loves what he does, and the environment in which he does it!