Executive Chef, Eric Wadlund

In 2008 Eric joined Spencer’s as ExecutiveChef and Director of Operations.  Eric and a seasoned culinary staff at this award-winning restaurant aim to please guests with modern cuisine and American classics that customers have come to cherish.

He is the co author of "Palm Springs Flavors," released by Westcliffe Publishing in 2006 and is currently working on his next book “Spencer’s, Morning, Noon & Night” due out in the Fall of 2010.Eric Wadlund was just four when he whipped up his first culinary delight: doughnuts.  His father owned a bakery and taught him the tricks of the trade and, most of all, to love food and cooking.

At the age of 18 he began his formal training, serving as apprentice at the highly acclaimed Madison Club in Wisconsin under Chef Jerry Zackerski.  After Madison, Eric worked under the James Beard winning Chef Jeffery Buben in Washington's prestigious Occidental Restaurant, located next to the White House. "It was there that I became passionate about food," Wadlund said. "I've always liked the art form of cooking, the freshness of it, ...and that it's instant gratification. You know immediately if they love what you've made, or if they don't." Eric’s passion led him to work in some of America’s finest Four Star restaurants  Azur by Le Bernardin, The Occidental, The Rattlesnake, and Terra Cotta and most recently to cook at the renowned James Beard House.