Hello and welcome to my personal website! My name is Spencer Guo and I recently graduated from Stanford University, where I earned my B.S. in chemistry. At the moment, I am a PhD student in chemistry at the University of Chicago, where I am advised by Aaron Dinner and Benoît Roux. I'm grateful to be supported by the NSF Graduate Research Fellowship Program and the Eckhardt Graduate Scholarship.
My academic interests lie broadly in theoretical and computational chemistry, including simulation of biochemical systems, quantum mechanics, and statistical mechanics. While at Stanford, I was in the Markland group investigating various methods of simulating infrared spectra for condensed-phase systems (mostly water). You can read more about that project here! Before that, I was in the Chen lab synthesizing optochemical probes for studying zebrafish development and at Genentech performing solid-phase peptide synthesis.
Besides science, I enjoy playing violin and piano. At Stanford, I was in the Stanford Collaborative Orchestra (SCOr) and the Stanford Symphony Orchestra. See below for some of my past performances!
I also love all things food and cooking, whether it be American staples such as mashed potatoes, a classic French bœuf bourguignon, or Shanghainese specialities ranging from drunken hairy crab to shengjianbao. I'm a huge fan of The Food Lab, headed by the inimitable J. Kenji López-Alt, which I credit to giving me a knowledge of the scientific principles which underlie cooking.
While studying abroad in Paris during the winter of 2018, I maintained a blog in an effort to document my food experiences.
Update: I've revived my food blog in a new form on this website! Check it out here!
You can read about my research (and general scientific topics I find interesting). Stay tuned for more updates!
If you'd like to get in touch, please send an email to scguo [at] uchicago.edu. For a more traditional synopsis of my professional experiences, you can check out my LinkedIn.
My curriculum vitae is available here.
Home | Research | BlogLast updated January 28, 2021.