Spalding, who left Islington venue John Salt in December 2012, has spent the last two years building up his events business Stripped Back and No Rules, but said he missed the thrill of working in a restaurant.
"I've done a lot of private events and learned a lot about running a business over the last two years, but I just wasn't cooking any more and I missed it," he told BigHospitality.
"I wanted to do something fresh and new. I'm always reinventing myself in different ways and when I was approached to be at The Laundry I jumped at the chance."
Spalding and a team of 11 staff will run the canteen and bar space at the venue in London Fields for one month from Wednesday 4 February. The chef said although the initial contract was for a month, there was the potential for him to be there longer.
The 60-cover restaurant will be open seven days a week for breakfast Monday to Friday, and lunch and dinner Monday to Sunday. Dinner Tuesday to Sunday will be a 5-5-5 course a la carte option with either a four (£29) or seven (£49) tasting course menu available on Friday and Saturday evenings. A roast will be served on Sundays.
Spalding said he wanted to deliver creative food in a relaxed setting and crucially make it accessible to everyone.
"It will be a relaxed restaurant, a bit similar to what I did at John Salt," he said. "It has the potential to be one of the finest restaurants in London and I think the pricing makes it accessible to everyone. People will be able to come and eat at the bar, like they did at John Salt, for under a tenner.
"I'm really excited about cooking in a restaurant again. We'll see how the month goes first and then potentially be there for longer."