Roxanne Spruance

Michigan State University provided the formal base before the pastry station at Blackbird in Chicago put Roxanne Spruance into a setting where precision was non-negotiable. That early work established the habits that matter in any serious kitchen: attention to detail, clean execution, and economy of movement. The pastry background also set the tone for what followed, because pastry leaves little room for approximation.

At WD~50 in New York City, beginning in 2010, Roxanne Spruance worked as Chef de Partie. The role demanded technical range and composure in one of New York’s most exacting kitchens, where consistency has to hold under pace. From there, the move to Blue Hill at Stone Barns brought a broader operational view as Sous Chef, with the demands of timing, communication, and coordination layered onto day-to-day production. The progression from pastry to line to Sous Chef reads as a practical education in how kitchens function when standards are high and margins are tight.

That progression continued with Roxanne Spruance’s appointment as Executive Chef at Alison Eighteen in New York City, The project began in 2013. The title shifted her from execution to oversight, with responsibility for shaping the rhythm of service as well as the food itself. Later, she became Executive Chef at Kingsley, another step that confirmed her place in senior kitchen leadership. Each move reflects advancement earned through work inside demanding systems rather than shortcuts around them.

Today, Roxanne Spruance is Executive Chef of Bedford Post Inn since 2020. The route from Chicago to New York City and then Bedford, United States connects kitchens known for seriousness of intent, and her career tracks a steady command of that environment.

Since 2020, Spruance has led the kitchen as Executive Chef at Bedford Post Inn in Bedford, United States. The line is plain, and that is the point. It describes a working kitchen that has stayed operational through difficult conditions, with the focus on continuity rather than spectacle. At Bedford Post Inn, her job is to keep standards steady and the kitchen moving.

Roxanne's honors include Michelin Recommended, Crain's 40 Under 40, Zagat Best New Restaurant (2016), Zagat Best American Restaurant (2016), Slow Food New York Snail of Approval, and Wine Spectator Award of Excellence. Taken together, these recognitions place Roxanne Spruance in the company of chefs whose work has been noticed across more than one kind of measure: critical, industry, and peer-facing. The awards do not define the cooking on their own, but they do confirm a record of consistency across restaurants and roles.