mary kurth, owner


Brought up on a small farm in upstate New York, Mary’s passionate views on food and community were forged early on. Raising and showing livestock throughout the Northeast helped build a bond between responsibly sourced ingredients and dedication to quality.  Her pursuit of higher education led her from Long Island to Cambridge.  Moonlighting in restaurants she strengthened her relationship with delicious food, exciting beverages and good company.  As a bartender at Spoke Wine Bar, Mary was immediately drawn to the environment’s fierce team, inspired menu, and commitment to community.  Assuming the role of owner and operator in 2017, Mary has dedicated herself to sharing her passions for food, wine and hospitality.


paul butler, co-chef


Massachusetts native, Paul Butler, 31, grew up cooking for himself as his single mother worked. A passion for food developed early on. After earning a Bachelor of Fine Arts from the School at the Museum of Fine Arts at Tufts University, he officially transitioned into the culinary world, bringing his analytical, questioning artist mentality to the kitchen. In 2015, Paul joined the opening team at Rene Becker’s Shepard in Cambridge where he explored creative, hyper-seasonal takes on local New England products. Following, he spent time at Café ArtScience, where he continued to hone his skills and develop his management style. Now, as Spoke’s chef de cuisine, Paul brings a sense of playful creativity to his food, taking far reaching techniques from other cultures and reimagining them with local products.


kelcey rusch, co-chef


Kelcey is a Northern New York transplant who has spent the last seven years rooting herself in the Boston restaurant community. She has been cooking since childhood, and studied Culinary Arts at Paul Smith’s College before jumping in the deep end of professional cooking with two stints at Relaise and Chateaux properties. These experiences instilled an attention to detail and providing a complete hospitality experience that she has carried with her to successively smaller and more neighborhood-focused restaurants. After several years of savory-focused cooking experience, she briefly headed the pastry program at Sel de la Terre (Backbay, RIP), and then moved on to be the pastry assistant, and eventually pastry chef, of Bergamot (Somerville). In recent years she has bounced between sweet and savory, including at Italian-inflected Fat Hen (East Somerville), and landed firmly on the side of doing both. She has benefited from the tutelage of chefs who combine New England roots and pride with globally-informed techniques, and strives to emulate those sensibilities while developing her own style. Kelcey was drawn to the earnest community of staff and guests at Spoke, and remains excited to grow and share experiences with them.