Roxanne Spruance, Kingsley
After working at Michelin-starred restaurant Blackbird in Chicago, Roxanne Spruance made the move to New York to work at the three-Michelin-starred restaurant WD~50, and Blue Hill at Stone Barns where her passion for fresh local produce was heightened. Now successfully running her own restaurant Kingsley in New York she combines her bold approach with her belief in showcasing the best local produce and a spectrum of cultural influences. Try the red snapper ceviche, wild gulf prawns with gnocchi or roasted duck with coffee and hazelnut.
Having received the ‘Snail of Approval’ accolade from Slow Food New York, Spruance is bang on trend for her sustainable approach to cooking and passion for fresh, seasonal produce, as well as for establishing partnerships with local farmers. We think this innovative chef will just keep going from strength to strength.