For Florida native Eric Frier, summer days were spent mowing the lawn with his father and cooling off with thickly sliced cucumbers from the garden, salted, and doused in Crystal hot sauce. To this day, it remains both his favorite snack and earliest memory of the power food has to connect people. Though he first attended college, Eric’s passions ultimately led him to a career in the hospitality industry. After completing a local culinary program, he joined the team at Sage Restaurant (Tallahassee) in late 2010 as garde manger where he got his first exposure to a professional kitchen.
Then, in late Spring 2011, a friend in Boston told Eric about an up-and-coming chef who shared the same taste in music. That chef was none other than the critically-acclaimed Jamie Bissonnette, co-owner of Toro alongside Ken Oringer. Excited for the opportunity, Eric hopped on a plane and landed a coveted four-month internship. When Bissonnette offered him a full-time position, Boston officially became home. Two and a half years later, Eric moved to sister restaurant, Coppa, as Sous Chef.
Seeking a change, Eric joined Tim Maslow at the four-star rated Ribelle in Brookline. He worked his way through the kitchen from pastry to the hot line and was named sous chef after a year. While there, he improved his technique, gained new experience about management, and absorbed the ins and outs of what it takes to run a kitchen. Following, in February 2016, Eric traded pasta for sushi and rejoined Ken Oringer at his innovative sashimi bar, Uni.
In May 2017, Eric partnered with owner Mary Kurth on the reopening of Somerville’s Spoke Wine Bar where he serves as Executive Chef.