Chef Roxanne Spruance creates innovative, seasonal food, while respecting and incorporating regional traditions. Roxanne entered the culinary world as a pastry chef apprentice in the highly regarded restaurant Blackbird in downtown Chicago. Working her way up in the Chicago restaurant industry, Roxanne gained valuable knowledge and experience in all aspects of the kitchen. During her tenure in Chicago, she was fortunate enough to work under chefs Koran Greiveson, Elissa Narrow, Shawn McClain, Dale Levitski, and Christian Delouvrier.
Roxanne was recruited to play field hockey at Michigan State University after high school. During her time at MSU, she received two degrees, a B.S. in Environmental Biology/Zoology and a B.S. in Fisheries and Wildlife. She continued to cook in Chicago throughout college. In 2010, Roxanne landed a coveted spot as Chef de Partie under world-renowned Chef Wylie Dufresne at NYC’s WD~50, where she took full advantage of the opportunity to absorb invaluable modern techniques into her repertoire and to explore and experiment with flavor profiles and menu creation. Her tenure at WD~50 was followed by a Sous Chef position at Blue Hill at Stone Barns under the guidance of Dan Barber, where the daily exposure to fresh and local ingredients reinforced her passion to continue to support that cause in her cooking today. She followed Blue Hill by consulting and opening New York’s Cafe Tallulah. Roxanne joined Alison Eighteen as Executive Chef in April 2013. It was here that she began to be known for her creative use of local ingredients and whole animal butchery while utilizing a wide range of techniques. She received the coveted “Snail of Approval” certification awarded by Slow Food New York for chefs who have sustainably driven kitchens. Believing that the best food comes from fresh, seasonal products, Roxanne is passionate about purchasing from local farmers.
Chef Spruance has been a featured chef at events such as Taste of the Times, Taste of New York Magazine, and the New York Wine and Food Festival.
In February 2013, Chef Spruance won “Chopped” on the Food Network. Her episode featured bacon as a main ingredient and showcased her skills and depth of techniques under pressure.
Growing up an athlete in Chicago, Chef Roxanne has taken her fearless, winning attitude towards sports and translated it into a fearless attitude towards food. She’s unafraid to experiment with different genres and ingredients and believes in creating a culinary product that is stimulating while never losing respect for the product. Chef Spruance is thrilled to bring this vision and passion to her guests through Kingsley.