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.
eric frier, executive chef
Eric hails from Havana, Florida, a small rural town just outside of the capitol city. He got the cooking bug shortly after high school in between playing drums in local punk bands and determining what career path to choose. A job at a pizza place delivering pies and washing dishes ignited a passion he never knew existed before.
A lucky shot at moving to Boston for an internship at Toro presented itself to which he jumped at the chance. He stayed at Toro under Jamie Bissonnette and Ken Oringer for the next 3 years learning and absorbing everything he could, which eventually led to a Sous chef position at their sister restaurant Coppa. Wanting to diversify his skills, he took a position under Tim Maslow at the acclaimed Ribelle. Again wanting to take on new skills, he trained under Tony Messina at Uni in Back Bay.
Eric’s approach to food is reflective of the seasons and utilizing ingredients at their peak. Nostalgia always seems to make an appearance in his dishes. Whether it be a childhood memory of eating vegetables from his Dad’s garden or catching fish in the lake behind his parents house in Florida. Ready to apply 3 radically different chef’s teachings, Spoke will be the first opportunity for Eric to bring seasonal small plates to Davis Square.