Spencer’s Executive Chef Kenneth “KC” Crandall is truly a home-grown chef.  Raised right here in Utah, KC started out in small resort towns and quickly worked his way up to fine dining.

KC has been part of the Spencer’s dining experience for over 8 years.  Originally hired in 2003 as a line cook, KC was trained under the founding fathers of Spencer’s for Steaks and Chops.  

Part of KC’s legacy includes Spencer’s winning “Best Steak” for 12 years.   KC personally was awarded “Best Presentation” at the Taste of Salt Lake 2009.  He has participated in many charitable functions donating his time and expertise to causes such as Big Brothers, Big Sisters and the March of Dimes.

KC’s natural creativity has led him to produce tempting dishes such as the Kobe Short Ribs with a Cabernet Demi-glacé and the Frozen Key Lime Pie with Blueberry Mojito Sauce.  But KC’s biggest strength lies behind the 1600° broiler.  His knowledge of the cut and preparation of beef allow him to reinvent prime steak with each seasonal menu.  KC doesn’t stop at beef; the Great Range Bison Ribeye and Colorado Double-cut Lamb Chops are two of his latest inventions.

Away from the kitchen, KC can be found playing in Utah’s mountains, strumming his guitar or building a chicken coop for his newest hobby: backyard chicken farming.