Born and raised in the town of Danville, Virginia, Weathervane’s Executive Chef Spencer Carter developed a passion for Southern food at an early age. Inspired by his grandparents’ farm-to-table style of cooking, Chef Carter quickly learned the importance of local and sustainable ingredients. After working at his parents’ diner throughout high school, Chef Carter chose to begin his professional culinary career at the Art Institute of Charlotte, North Carolina.
During his time at the Art Institute, Chef Carter had the opportunity to study internationally, spending time in China, Thailand and France, expanding his knowledge of various cooking styles and techniques. His passion for Southern food brought him back to Virginia where he worked as the Executive Chef at Broad Bay Country Club in Virginia Beach, later relocating to Raleigh, North Carolina in 2008 where he worked as the Executive Chef at Peak City Grill before joining the opening team of Cantina 18.
Returning his focus to Southern cuisine, Chef Carter joined Chef Ryan Payne in 2011 as the Sous Chef of Weathervane. A year later he was promoted to Chef de Cuisine followed by Executive Chef in 2013 and Corporate Executive Chef in 2015.
Awards and Accolades
In 2012, Chef Carter participated in Fire in the Triangle—an iron chef competition that spanned the entire state of North Carolina—and later was part of the winning state championship team, beating out 63 other chefs.