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| CEC Jon SpencerJon Spencer began his culinary career at age 14 in the seafood restaurants of the small coastal town of Southport, North Carolina. While in high school, he joined the staff of Bald Head Island, and soon became the Sous Chef. While attending the University of North Carolina, Jon remained with Bald Head Island until he was offered the Chef’s position at a new venture called The Howe Street Café. Returning to Charlotte, Jon then honed his skills at the Adam’s Mark Hotel while attending Central Piedmont’s Culinary and Hospitality Program, eventually landing at the Charlotte Country Club in 1989. During his tenure at the Charlotte Country Club, Jon was certified as Executive Chef. Jon earned a number of American Culinary Federation Awards for his work in Culinary Competitions, and in 1999, he was selected as the Charlotte ACF Chef of the Year, also receiving the Charlotte Chapter Presidential Award. After more than ten years and numerous Chaine Des La Rotisseurs, Tastevin dinners, and Debutante Balls, Jon left Charlotte and joined the Riviera Country Club in Coral Gables as Executive Chef. In 2001, Jon returned to the area and joined The Point Lake and Golf Club as Executive Chef. He has since been a resident of Mooresville, accompanied by his two children, Taylor and Kaitlyn. Jon has been very active with charity events and currently serves as the President of the local American Culinary Federation chapter. Click here to e-mail Chef Spencer |
Lunch
Tuesday - Friday 11am - 2pm
Dinner
Tuesday - Thursday 5pm - 9pm
Friday - Saturday 5pm - 10pm
Sunday Brunch
11am-2pm
104 South Main Street
Mooresville, NC 28115
p 704.660.9106