{"id":3384,"date":"2023-01-26T17:45:35","date_gmt":"2023-01-26T17:45:35","guid":{"rendered":"https:\/\/boucherie.vamtam.com\/?page_id=3384"},"modified":"2026-07-09T16:36:00","modified_gmt":"2026-07-09T16:36:00","slug":"elmer-arnold","status":"publish","type":"page","link":"https:\/\/onebyspork.com\/?page_id=3384","title":{"rendered":"Cecil Usher"},"content":{"rendered":"\t\t
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Crafting Cocktails with Culinary Precision<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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\u2019s Lower East Side in the early 2000s, Cecil immersed himself in the craft, developing a deep expertise across spirits, wine, and beer.<\/p>

His career took shape in Pittsburgh\u2019s most celebrated establishments, where he refined his knowledge under industry luminaries. At Elements, he built a foundation in fine dining and wine, 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.<\/p>

A leader in the industry, he co-founded the Pittsburgh chapter of the U.S. Bartenders\u2019 Guild, launched the Mindful Hospitality Group, a Hospitality Consulting Firm based in Pittsburgh, and designed multiple acclaimed bar programs, including the alpine-inspired Lorelei and the refined speakeasy Commerce Bar in East Liberty, the wine program at Emerson\u2019s Downtown, and Asian inspired drinks at The Parlor Dim Sum in Lawrenceville.<\/p>

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\u2014spirit, acid, sugar, and ice\u2014while 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.<\/p>

For Cecil, cocktails are more than drinks\u2014they 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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GENERAL MANAGER & BEVERAGE DIRECTOR<\/p>\n","protected":false},"author":1,"featured_media":987773,"parent":110,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-3384","page","type-page","status-publish","has-post-thumbnail","hentry"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t