About Us

Thatcher Baker - Briggs

Founder & Sommelier 

Thatcher Baker-Briggs has made a career of stepping outside his comfort zone, always pushing himself to learn and master something new. His professional trajectory boasts key positions in kitchens and dining rooms of some of the most influential restaurants in the world including then three-Michelin starred Saison under Chef Joshua Skenes (2014-2017), the highly regarded Takazawa in Tokyo, and at two-Michelin starred COI in San Francisco. These distinguished training grounds have given Thatcher the knowledge, tools and the reach to curate highly specialized wine services for collectors around the globe.

 Based in the United States, Switzerland and Asia, Thatcher’s clients are leaders in a wide range of industries including technology, publishing, finance and politics. Some have been collecting fine wines for decades; others are just getting started.

 One of the most important services he provides is procuring fine wines from trusted sources. “Relationships are really the only way to get the wines that you’re after,” says Thatcher. “One might be coming from the original owner, who bought it straight from the Domaine, and the other might have been purchased at auction. That’s why provenance is so important.”

With particular expertise in the wines of Burgundy, Champagne, Bordeaux, the northern Rhône and Germany, Thatcher thoughtfully approaches his clients’ cellars based on his intimate understanding of their palates and interests. For those who need assistance with cellar organization, he and his team inventory and manage the contents so clients know exactly what they have at any given time, and which wines are ready to drink.

When clients travel and wish to have special wines waiting at their destinations, he takes care of every detail to ensure that the bottles are settled and ready to enjoy when clients arrive. For host-ed wine dinners, Thatcher handles everything from procuring the wines to selecting glassware to working with the Chef to find a harmony between the food and wine. “Everybody’s a little bit different in their needs,” Thatcher says. “I think that’s the important thing about a service like mine—providing individualized care for each client.”