Spenser Barnes

Suya-spiced lamb loin served over silky smoked hummus with pickled sumac carrots and onions, finished with a refined Guinness gastrique, charred scallion oil, crispy chickpeas, and micro cilantro. A balance of smoke, warmth, acidity, and French-inspired technique layered through West African influence and modern fine dining execution

My culinary inspiration began at my grandmother’s house reading Julia Child cookbooks and watching her PBS show as a kid. Around the same time, I also watched Bob Ross, which shaped the way I see plating and food presentation. To me, plating is like painting every dish should have balance, creativity, and emotion. As I grew in the industry, I became inspired by the discipline and intensity of professional kitchens and the ability food has to bring people together.

I would invest the $25,000 into expanding my culinary brand, equipment, and private dining experiences while continuing to grow as a chef and entrepreneur. I would also use part of it to help create stability for my family and children. Cooking has always been bigger than food for me, it’s about building something meaningful, creating opportunities, and leaving a lasting impact through hospitality and hard work.