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Chef Robert Spencer, Jr.


Chef Robert Spencer, Jr.Robert, a native of Philadelphia, PA, got his taste for baking when he entered the “Men’s Bake-Off” at his local church. He later graduated from The Restaurant School in Philadelphia with a degree as Pastry Chef. Later, touring France, he advanced his education by learning the various styles and techniques of French pastry-making, as well as attending world-renowned Chef Wesley Wilton’s final “Pulled Sugar” class.

Robert’s professional experience has spanned many venues. From the kitchens of many well-known hotels in Philadelphia, Robert was lured by the promise of warm weather and relocated to the Florida Keys in the early 1990s. Since moving to Florida, Robert has held positions as Head Baker at The Ocean Reef Club in Key Largo, Bakery Manager for Publix Supermarkets and Pastry Chef for the Hilton Hotel Resort and Marina in Key West. With a long resume of varied experience, Robert still yearned for something more - something he could call his own.

In 2002, his dream of owning and operating his own bakery was finally realized when he and his partner, Gloria Teague, bought The Islamorada Restaurant & Bakery. Well known for his delicious pastries - affectionately referred to by locals as “Bob’s Bunz” - his greatest artistic expression comes from creating a special Wedding Cake that becomes a loving memory for a happy bride.