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Spencer Coplan is a community-first chef with 20 years of experience cooking across the country. Originally from Bainbridge Island in Washington’s Puget Sound, Spencer’s career has taken him through kitchens including James Beard Award-winning Lark, Michelin-starred Michael Mina, and Memphis’ Andrew Ticer and Michael Hudman.
His cooking is rooted in seasonality, regional ingredients, ethical consumption, and a nose-to-tail, leaf-to-root approach, shaped by time spent working with farmers, producers, and chefs including Home Place Pastures and the traveling chef duo We Are Slow Burn.
A little over a year ago, Spencer took over as Executive Chef of Restaurant Kinsley inside Hotel Kinsley in Kingston, NY. Today, he and his wife, Jordan, run the property together as Chef and GM, with a focus on feeding and supporting their Hudson Valley community.
In 2026, Spencer has also cooked with the Trotter Project for the Excellence Lunch and participated as a guest chef at the James Beard Foundation’s Nine Chefs, One Table dinner.
