Meet the culinary masters of Port Douglas
Spencer Patrick, chef-owner of AGFG Chef-hatted Harrisons Restaurant at Sheraton Grand Mirage Resort Port Douglas, has built a legacy of award-winning cuisine that blend his British roots with the vibrant flavours of the tropics.
With more than 30 yeas of experience, including two decades in Michelin-starred kitchens, the England-born chef brings world-class expertise to his celebrated Port Douglas restaurant.
Spencer's journey began at 17 when he took a job as a waiter, but the vibrant energy of the kitchen soon captured his interest. Determined to join the action, he worked his way up and boldly approached the legendary Marco Pierre White, securing the chance to train under him in the 1990s.
During his seven years with White, Spencer quickly rose through the ranks, leading three of White's iconic London kitchens, each earning or retaining Michelin stars under his guidance. At just 26, Spencer gained national recognition when he earned a Michelin star at The Cafe Royal, becoming the youngest chef in the UK to hold the honour.
"Knocking on Marco Pierre White's door to ask for a job was one of the toughest things I've ever done," Spencer recalled.
"It took a lot of guts, but it paved the way for me and set me up for the future. The Michelin star was a turning point, it showed I could achieve something on my own."
In 2008, Spencer made the leap to Australia, working with Raymond Capaldi at Fenix in Richmond, Melbourne. It was there that fate reconnected Spencer with his now wife, Reina, a Melbourne native he had crossed paths with years carlier in London, where she was working while backpacking.
Though their lives didn't align back then, their shared passion for food and hospitality eventually brought them together.
After honing his skills in some of the world's most demanding kitchens, Spencer and Reina set off on a journey across Australia in search of the perfect place to settle,
"We wanted sunshine most of the time, great coffee, good bars, and that quintessential Australian lifestyle," Spencer said.
When they arrived in Port Douglas, they knew they had found their home. They opened Harrisons, named after their first son, combining their talents; Spencer in the kitchen with his culinary expertise and Reina helming front-of-house with her exceptional hospitality management skills.
Originally trained in modern French cuisine, today Spencer's style blends contemporary Australian techniques with reimagined English classics, infused with the flavours of North Queensland.
"My dishes are deeply rooted in my memories and upbringing in the UK, but they're also shaped by the tropical surroundings here," Spencer explained.
"English food is so much more than fish and chips or bangers and mash, it's about simplicity and high-quality ingredients,
Spencer's menus change with the seasons and hero the best produce that Australia has to offer: Spanner crab from Fraser Island, caviar from the Yarra Valley, pork from Bangalow.
For Spencer, cooking has always been more than just about food, it gave him purpose. "I wasn't great at school or much else, but cooking clicked for me," he said.
"It's the creativity, the buzz of starting something from scratch and seeing it through" Spencer said. "I love creating memories for people through food, and passing on my skills to inspire other chefs is incredibly rewarding." He also values the camaraderie among chefs, a "fellowship" he and Reina actively cultivate through events like Taste Port Douglas and Chef Series events at Harrisons that invite top culinary creators from around the country to the region. Now in its ninth year, Taste Port Douglas has become a cornerstone of the region's event calendar, welcoming world- renowned chefs and personalities such as Adam D'Sylva, Colin Fassnidge, Laura Sharrad and Manu Feildel.
"Taste Port Douglas celebrates what makes this region special," Spencer explained. "It's grown beyond what we imagined, becoming part of national and international conversations, We bring together the best producers, suppliers, and chefs to showcase it all. It's something we're incredibly proud of, and I think the community is too."
Harrisons has been a Port Douglas icon for 17 years, and Spencer shows no signs of slowing down. 2025 is set to be another exciting chapter, with a soft refurbishment planned for the beginning of the year and a bi-monthly program of Chef Series dinners launching from February.
"We're always looking for ways to create unique experiences for our guests," Spencer said. "These Chef Series dinners bring some of the best restaurants in the country to Port Douglas on a regular basis. It's not just about the food, it's about meeting the chefs, hearing their stories, and sharing something special."
With its status as Port Douglas' most awarded restaurant, Harrison's remains a source of pride for Spencer, Reina, and the local community. "Seventeen years is a feat in itself, and we're incredibly proud of what we've built," Spencer said.
harrisonsrestaurant.com.au