Chef Spencer Mcmillin Mr.
Chef At Home In Louisville
I began my cooking career back in 1983 as a dishwasher in a small, family-run Italian restaurant in Franklin, Massachusetts. In the 40 years since, I've found a home in the hospitality industry as a private chef, executive chef, chef de cuisine, sous chef, R+D chef, restaurant consultant, baker, pastry chef and culinary school teacher. Always seeking the best learning experiences, I've been to France, Italy and all over the United States either as a chef or as a gastro-tourist. I realized early in my career that cooking for others is the best way to express and receive love. And for me, that is the whole draw.
More about me
For me, cooking is...
the best way to send positive energy into a world desperately in need of it. For me, cooking is all about making people happy and healthy.
I learned to cook at...
I first learned fine cuisine from French Master Chef, Jose Guiterrez at Chez Philippe in Memphis, Tn. But I've worked with many great chefs.
A cooking secret...
Cook from a place of love and nurturing. Never cook as a job. Cook as an expression of what's in your heart. Listening is also important.
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