Thatcher Baker-Briggs

Beverage Director, Sommelier
Thatcher Baker-Briggs

San Francisco

About Thatcher Baker-Briggs

Born in a small city in Canada, Thatcher knew from the age of 10 that restaurants were going to be his passion. By the age of 13, he had worked his way into the top restaurant in the city where he spent 5 years. After a few months in Europe, he returned back to Canada to work with some of the country’s best chefs in Vancouver and Toronto. After years in Canada, he decided to push his level of experience further by moving to San Francisco to work with Daniel Patterson at his current 3 Michelin-starred restaurant, COI. During his tenure at COI, he was exposed to the world of wine and decided to pursue the Court of Master Sommeliers at the age of 21. After becoming a certified sommelier, he began his career at Saison as a backwaiter. Freshly out of the kitchen, he amusingly reminiscences on being confused on which side the fork was supposed to be. After several years of rising through the ranks of Saison, Thatcher moved to Japan to run the beverage program of Takazawa in Tokyo expanding the wine list to over 1200 selections and focusing on old vintages of Burgundy and Champagne. This is where he fell in love with Sake and in a few short months, took on the challenge of the Kikizakeshi examination. Thatcher returned to San Francisco 2 years later and resumed his engagement with Saison. As Director of Service and Hospitality, he is excited to share his knowledge to ensure Saison’s commitment to service.


  • Certified Sommelier
    Court of Masters Sommeliers

Where I Go Out

At My Venues

The beet
$$$$, Full Bar, Modern, New American, South Beach
"Hung in the fireplace, this is the absolutely the best vegetarian dish I have ever had in a restaurant. Complex in its simplicity. So good."
$$$$, Full Bar, Modern, New American, South Beach
"Obviously, this is not something most of us get to eat very often. In fact, I've only had them once. But the memory of them inspires me to keep eating the many inferior ones around the city, none of which compare. By now the memory must be much greater than the actual caneles, since I've built it up so much in my head, but my best recollection is that these were PERFECT. Warm, slightly gooey center. Just the right amount of sweetness. Nice caramelization and chew on the exterior. Perfect."
Tasting menu
$$$$, Full Bar, Modern, New American, South Beach
"Never seen a 3 Michelin spot with the laid back but super attentive atmosphere like @saisonsf 🙏🏻 humbling experience of what the term “less is more” pretty sure they created that term. #letscook"