Chef Spencer Watts

Chef Spencer Watts has had a passion for food and cooking for as long as he can remember.

Growing up on the lower mainland, and being exposed to the vast array of fresh local ingredients available there, Spence began his culinary training in high school. He went on to graduate at the top of his culinary class. He then moved to Vancouver to pursue his culinary passion as a career.

After working in a number of restaurants, Chef Watts decided to work toward a formal education. At the age of 18 he enrolled at the Pacific Institute of Culinary Arts, where he studied under Chef Patrice Suhner. Upon completion of his studies he performed his practicum at Slade de Fruits Café in Vancouver Francophone Cultural Centre under Chef Pascal Poutot.

He quickly progressed through the rankings at The Westin Grand and C restaurant, while being trained by some of the best local talent in the culinary scene.

In 2006, as chef de partie of the Coast Tsawassen Inn, Spencer edged out approximately 60 competing chefs from across British Columbia to win City TV's Eat Vancouver Master Chef Competition at the age of 24. Spence was judged on composition, creativity, correct preparations, service practicality, and taste, proper utilization of ingredients, presentation and consistency. His winning entrée consisted of pan seared veal with braised sweet breads in rose petal water, with citrus potato fondant, pear brulee & port reduction.

Chef Spencer Watts left Vancouver to open his very own restaurant: ‘Spence on the Coast’ in Sechelt, bringing his eclectic vision back to the Sunshine Coast in 2007. He wanted to push the region to be more progressive from a culinary point of view. Experimenting with B.C. shell fish, wild salmon and line caught halibut he was able to create culinary masterpieces, including local favorite maple soya brined sable fish, with five onion pave and grapefruit brown butter.

After a couple of years as a restaurateur, he decided to pursue other opportunities. He started his own cooking show which airs on local cable channels called

Coast Cooking with Spence.

Chef Watts has recently joined Painted Boat Resort & Spa. He is looking forward to utilizing his vision of sustainability and the diverse possibilities of cuisine on the Sunshine Coast.

“Knowing where your food came from is a huge part of being a Chef, and having the confidence to use the freshest ingredients will be the goal of the new menu,” explains Chef Spence. Having pioneered the Ocean Wise program on the coast, Spence hopes to raise awareness of sustainability worldwide. He looks forward to community involvement, fishing and most importantly, leading the team as Head Chef at The Restaurant at Painted Boat.