2019 Roux Scholar Spencer Metzger has been promoted from premier sous chef to head chef at the Ritz London.
Metzger is second in command of a brigade of more than 60 chefs at the hotel, working under executive chef John Williams. He works across the Michelin-starred Ritz restaurant, the Palm Court, the Rivoli bar, the new Ritz Garden, room service and private dining rooms at the 136-bedroom, five-red-AA-starred hotel.
At the age of 16, he undertook a work experience placement at the Ritz London, having been inspired to call and ask what opportunities there were at the hotel.
Williams then helped Metzger to enrol at Bournemouth and Poole College, where he completed the specialised chef scholarship, including his apprenticeship at the Ritz London. When he graduated he worked in the Ritz London's kitchen in 2010, worked his way up the ranks and gaining experience in all sections.
After five years, Spencer left for a position as chef de partie at Simon Rogan's two-Michelin-starred L'Enclume in Cartmel, Cumbria. He returned to the Ritz London as premier sous chef in 2017.
As the winner of the 2019 Roux Scholarship, he completed a three-month internship at the three-Michelin-starred Frantzen restaurant in Stockholm at the start of 2020. Earlier this week he was awarded The Caterer's Acorn Award, recognising 30 of hospitality's rising stars under the age of 30.