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| Executive Chef Michael SpencerMichael Spencer was born in the small coastal town of Southport, North Carolina, where seafood was a way of life. His mother’s family owned and operated a small seafood house, while his father’s family raised all of its own fruits and vegetables. When Michael was 13 years old, he started his restaurant career at a local favorite restaurant, The Ships Chandler. Michael eventually left his hometown after working at several other local establishments. Michael joined his brother, Chef Jon Spencer, at the prestigious Charlotte Country Club. Two years later, Michael moved to Wilmington, North Carolina, to work at the Cape Fear Country Club, and then later moved to New Orleans, Louisiana. Upon arriving in New Orleans, Michael worked for the Brennan family at the Red Fish Grill on Bourbon Street. After several months at the Red Fish Grill, Michael was asked by Chef Phil Shirle to join the classic New Orleans Country Club as the Executive Sous Chef. In 2002, Michael received a call informing him that the Statesville Country Club in North Carolina was in need of an Executive Chef. After 2 years at the Statesville Country Club, an opportunity presented itself, allowing Michael to pursue a life long dream with some of his most respected peers in the culinary arts... Soirée. 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