Chef Spencer Carter – Weathervane
Leading the team at Weathervane Restaurant at Southern Season in Chapel Hill is Executive Chef Spencer Carter. Born and raised in the town of Danville, Virginia, Chef Carter developed a passion for Southern food at an early age. Inspired by his grandparents’ farm-to-table style of cooking, he quickly learned the importance of local and sustainable ingredients.
After working at his parents’ diner throughout high school, he pursued a professional culinary career at the Art Institute of Charlotte, where he had the opportunity to study internationally. Chef Carter spent time in China, Thailand, and France, expanding his knowledge of various cooking styles and techniques.
Returning to Virginia with a new knowledge and appreciation for all styles of cooking, Chef Carter worked as the Executive Chef at Broad Bay Country Club in Virginia Beach. In 2008, he relocated to North Carolina to work as the Executive Chef at Peak City Grill in Apex before joining the opening team of Raleigh’s Cantina 18. Returning his focus to Southern cuisine, Chef Carter joining Chef Ryan Payne in 2011 as the Sous Chef of Weathervane. A year later, his talent was rewarded when he was promoted to Chef de Cuisine followed by Executive Chef in 2013.
Since joining Weathervane, Chef Carter has participated several times in the Got to Be NC Competition Dining Series, an Iron Chef-like contest that spans the entire Old North State. In 2012, he was part of the winning state championship team, beating 63 other chefs. In 2015, Chef Carter led his team to the semi-finals of the Fire in the Triangle competition.
To learn more about Weathervane Restaurant, visit southernseason.com.