Eric Frier hails from a small rural town in Florida where he first got the cooking bug after high school. His job at a pizza place delivering pies and washing dishes ignited a passion he never knew existed. Like any eager young cook he jumped at the chance to intern under Jamie Bissonette and Ken Oringer at Boston’s Toro restaurant, spending the next 3 years learning and absorbing everything he could. After moving to their sister restaurant Coppa as their sous chef, he decided it was time to diversify his skills. Working under Tim Maslow at the acclaimed Ribelle and Tony Messina of Back Bay’s Uni gave him the new skills and training he wanted. Now ready to apply 3 radically different chef’s techniques, Eric brings his approach to food, reflective of the seasons and utilizing ingredients at their peak, to Spoke Wine Bar as their Head Chef- bringing seasonal small plates to David Square.