Spencer first joined the Eton Collection boutique hotel group as Sous Chef at the Bonds Restaurant Threadneedles Hotel. After 15 years in London Wilson has now moved to Edinburgh to take on the role as Executive Head Chef, overseeing the 5 star kitchens of both the city Scotsman and Glasshouse hotels.
Brimming with excitement, Wilson is relishing his new appointment at the North Bridge Brasserie. You can expect a memorable culinary experience from this dedicated and professional Scottish kitchen brigade.