With nearly two decades in hospitality, Cecil Usher brings a visionary approach to mixology as Service Manager and Beverage Director at One by Spork. A New York native, his journey began at Penn State, where a role as a bouncer led to a fascination with bartending. Inspired by the cocktail renaissance of New York’s Lower East Side in the early 2000s, Cecil immersed himself in the craft, developing a deep expertise across spirits, wine, and beer.

His career took shape in Pittsburgh’s most celebrated establishments, where he refined his knowledge under industry luminaries. At Elements, he built a foundation in fine dining and wine under mentor Michelle LaValle-Denk, before making his mark at the pioneering gastropub Meat & Potatoes. As Beverage Director for the Richard DeShantz Restaurant Group, Cecil played a pivotal role in developing award-nominated cocktail programs at Butcher & the Rye and Poulet Bleu, setting new standards for innovation and craftsmanship.

A leader in the industry, he co-founded the Pittsburgh chapter of the U.S. Bartenders’ Guild, launched the Mindful Hospitality Group, and designed multiple acclaimed bar programs, including the alpine-inspired Lorelei and the refined speakeasy Commerce Bar.

At One by Spork, Cecil takes a chef-driven approach to cocktails, working in synergy with the kitchen to create a seamless harmony between food and beverage. His menus build upon foundational elements—spirit, acid, sugar, and ice—while pushing boundaries through advanced techniques like suppression freezing and the use of a centrifuge to clarify and intensify flavors. Just as much care goes into his non-alcoholic creations, ensuring they are as complex and captivating as their spirited counterparts.

For Cecil, cocktails are more than drinks—they are an extension of the dining experience, designed to elevate every bite, balance every flavor, and immerse guests in a world where gastronomy and mixology exist in perfect symphony.