Welcoming Chef Spence Guffey to Civil Provisions & Bar

We are thrilled to welcome our new Chef, Spence Guffey, to the Civil family. We wanted to introduce him and figured what better way than let him speak for himself. Get to know Chef Spence through our chat with him below.

Where have you worked before in this or a similar role?

My experience in fine dining began at St. John’s restaurant where I became pastry chef, and then went on to be the CDC at St. John’s Meeting Place. Prior to that I worked with Justin Bennet at Cortile, where I learned the art of pizza making.

How do you describe your overall cooking philosophy?

I like to be playful with food. I like to take simple foods and recreate them in unexpected ways.

What chefs do you follow on social media (or admire their work and career in general)?

I have great admiration for so many of our local chefs like Chef Dane Frazier or Five and Dime and Chef Patrick Saywer of St. John’s along with so many others, who took the time and put in effort to help me learn and grow. I take inspiration from chefs like Dan Barber of Blue Hill. He has a great appreciation for ingredients in their purest form.

What makes you excited about joining Civil?

I’m really excited to come to Civil because this is the first time I’ve been able to build something, using everything I’e learned over the years to create something that is a true reflection of who I am.

Be sure to visit Civil this summer to try out his fresh take on Appalachian and Mediterranean cuisine!