Chris Wright

Chris is the Luxury Spirits Portfolio Manager for Beam Suntory in San Francisco. He manages the On-Premise business for cocktail bars, restaurants, steakhouses, and luxury hotels.

Prior to joining Beam Suntory, he was the Bar Director for the Acquerello Group at Restaurant 1760. Chris was nominated for Bartender of the Year by his industry peers for the Whisky Magazine Awards 2019.

From 2015 – 2019 Chris was the Bar Manager and Beverage Director for the Burritt Room + Tavern at The Mystic Hotel by Charlie Palmer. The Burritt Room was a staple in the SF bar scene from 2010 – 2019. It received praise and acclaim from local publications such as 7X7 Magazine, SF Eater, Thrillist, The Bold Italic, Liquor.com, and Tasting Table’s Top 8 Whiskey Bars in the USA. Mr. Wright was featured in a full page spread in the June issue of Tasting Panel Magazine for his work at Burritt Room + Tavern.

Chris was the SF Brand Ambassador for Sonoma County Distilling Company from 2013 – 2015. SCDC is a local whiskey distillery located in Rohnert Park, California. Sonoma County Distilling Co. produces Sonoma Rye Whiskey, 2nd Chance Wheat Whiskey, and West of Kentucky Bourbon.

In 2012, the he opened Dixie in San Francisco. Chris developed the Beverage program that Dixie became known and recognized for in such publications as 7X7 Magazine, SF Eater, The San Francisco Chronicle’s: The Inside Scoop, and Tablehopper.