Chris Wright

Luxury Spirits Specialist
Beam Suntory San Francisco

Having grown up in Dallas, Texas, Chris has always had an affinity for whiskey. In April of 2009, Chris made his move to the Westin, San Francisco. He was the Beverage Director and Director of Banquet Services for the hotel. During his tenure there he started to cultivate what would blossom into a long career in the spirits world in San Francisco. In 2012, Chris decided to pursue a more challenging position and took the job of opening Beverage Director at Dixie in San Francisco’s Presidio at Lucas Films. The beverage program Chris built quickly gained recognition in local publications like 7X7, SF Eater, the Chronicle, and Tablehopper. Chris’s continued thirst for knowledge landed him as the Beverage Director for the Burritt Room +Tavern at Charlie Palmer’s Mystic Hotel near San Francisco’s Union Square. Articles by Thrillist, The Bold Italic, Tasting Panel Magazine, and Liquour.com featured Chris’ work, and Tasting Table declared Burritt Room as one of the top 8 whiskey bars in the country. As the Bar Director at 1760, Chris redeveloped their bar program utilizing seasonal ingredients to create unique and balanced cocktails. Throughout his career, Chris has made it a personal goal to learn everything he can about the history of whiskey, its production, and all of the category’s unique expressions.