Page 57 - Port Douglas Magazine 43

Spencer In 2008, Spencer made the leap to Australia, “It’s the creativity, the buzz of starting

something from scratch and seeing it through”
working with Raymond Capaldi at Fenix in
Spencer said. “I love creating memories for
Richmond, Melbourne.
people through food, and passing on my skills
It was there that fate reconnected Spencer with
Patrick his now wife, Reina, a Melbourne native he had to inspire other chefs is incredibly rewarding.”
He also values the camaraderie among chefs,
crossed paths with years earlier in London,
where she was working while backpacking.
a “fellowship” he and Reina actively cultivate
through events like Taste Port Douglas and
Though their lives didn’t align back then,
their shared passion for food and hospitality
culinary creators from around the country to
eventually brought them together. Chef Series events at Harrisons that invite top
HARRISONS After honing his skills in some of the world’s the region. Now in its ninth year, Taste Port
Douglas has become a cornerstone of the
most demanding kitchens, Spencer and Reina
set off on a journey across Australia in search region’s event calendar, welcoming world-
of the perfect place to settle. renowned chefs and personalities such as Adam
pencer Patrick, chef-owner of AGFG “We wanted sunshine most of the time, great D’Sylva, Colin Fassnidge, Laura Sharrad and
chef-hatted Harrisons Restaurant Manu Feildel.
Sat Sheraton Grand Mirage Resort coffee, good bars, and that quintessential “Taste Port Douglas celebrates what makes this
Australian lifestyle,” Spencer said.
Port Douglas, has built a legacy of award- region special,” Spencer explained. “It’s grown
winning cuisine that blend his British roots When they arrived in Port Douglas, they beyond what we imagined, becoming part of
with the vibrant flavours of the tropics. knew they had found their home. They national and international conversations. We
opened Harrisons, named after their first son,
With more than 30 years of experience, including combining their talents; Spencer in the kitchen bring together the best producers, suppliers,
two decades in Michelin-starred kitchens, the with his culinary expertise and Reina helming and chefs to showcase it all. It’s something
England-born chef brings world-class expertise to front-of-house with her exceptional hospitality we’re incredibly proud of, and I think the
his celebrated Port Douglas restaurant. management skills. community is too.”
Spencer’s journey began at 17 when he took a Originally trained in modern French cuisine, Harrisons has been a Port Douglas icon for 17
job as a waiter, but the vibrant energy of the years, and Spencer shows no signs of slowing
kitchen soon captured his interest. Determined today Spencer’s style blends contemporary down. 2025 is set to be another exciting
Australian techniques with reimagined English
to join the action, he worked his way up and classics, infused with the flavours of North chapter, with a soft refurbishment planned for
boldly approached the legendary Marco Pierre Queensland. the beginning of the year and a bi-monthly
White, securing the chance to train under him program of Chef Series dinners launching
in the 1990s. “My dishes are deeply rooted in my memories from February.
and upbringing in the UK, but they’re also
During his seven years with White, Spencer “We’re always looking for ways to create
quickly rose through the ranks, leading three of shaped by the tropical surroundings here,” unique experiences for our guests,” Spencer
Spencer explained.
White’s iconic London kitchens, each earning said. “These Chef Series dinners bring some
or retaining Michelin stars under his guidance. “English food is so much more than fish and of the best restaurants in the country to Port
At just 26, Spencer gained national recognition chips or bangers and mash, it’s about simplicity Douglas on a regular basis. It’s not just about
when he earned a Michelin star at The Café and high-quality ingredients. the food, it’s about meeting the chefs, hearing
Royal, becoming the youngest chef in the UK Spencer’s menus change with the seasons and their stories, and sharing something special.”
to hold the honour. hero the best produce that Australia has to With its status as Port Douglas’ most awarded
“Knocking on Marco Pierre White’s door to ask offer: Spanner crab from Fraser Island, caviar restaurant, Harrison’s remains a source of pride
for a job was one of the toughest things I’ve from the Yarra Valley, pork from Bangalow. for Spencer, Reina, and the local community.
ever done,” Spencer recalled. For Spencer, cooking has always been more “Seventeen years is a feat in itself, and we’re
“It took a lot of guts, but it paved the way for than just about food, it gave him purpose. “I incredibly proud of what we’ve built,” Spencer
me and set me up for the future. The Michelin wasn’t great at school or much else, but cooking said.
star was a turning point, it showed I could clicked for me,” he said.
achieve something on my own.” harrisonsrestaurant.com.au