#149 - Chefs & Guests - Certified Sommelier Thatcher Baker-Briggs of Thatcher's Wine Consulting - a podcast by Ray Chmielecki

On this episode of Spoon Mob's Chefs & Guests podcast series, Ray talks with certified sommelier Thatcher Baker-Briggs about taking culinary classes as a kid, getting his start cooking in Windsor at 13, working at Toscana, moving to Vancouver to work at West, heading back east to Toronto for a stint at Note Bene, applying to Michelin restaurants, working at Coi with chef Daniel Patterson, working at Saison, getting sucked into the world of wine, going through the certified sommelier exam, moving to Japan to work at Takazawa as both a cook and somm, taking the Kiki Zakeshi exam to be a somm for sake, getting the call from chef Josh Skenes to come back to Saison, helping open the Angler San Francisco location, starting his own wine consulting business, how he views private consulting, sourcing and procuring wine during covid, the rapid growth his consulting business has seen, why he decided not to take the advanced sommelier exam, and future ambitions before answering the guest questions. For more on certified sommelier Thatcher Baker-Briggs and Thatcher's Wine Consulting, visit spoonmob.com/thatcherbakerbriggs and follow him on Instagram @thatcherbakerbriggs & @thatcherswineconsulting. Visit thatcherswineconsulting.com to view The Wine Cellar Shop, Thatcher's Imports, and to subscribe to their newsletter. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

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