Chris Wright  - Bar Program Manager                           Photo Credit:   @MagnumOpusCocktails

Chris Wright - Bar Program Manager                     

Photo Credit: @MagnumOpusCocktails

With years of experience in all facets of the restaurant industry, Chris Wright brings a unique skill set and perspective to 1760’s bar program.

Chris’ first foray into the food and beverage industry was with the Outback Steakhouse in San Marcos, Texas. Over the next six years, he worked his way through the kitchen and helped open two other Outback locations in the Austin area. During his time at Outback, Chris also participated in a three-summer internship at the Biltmore Estate in Asheville, North Carolina. He had the opportunity to cook at The Inn on Biltmore Estate, The Bistro, and Deer Park, all of which are AAA 4 or 5 Diamond rated restaurants.

Having grown up in Dallas, Texas, Chris has always had an affinity for whiskey. This led him to San Francisco where he changed his focus by becoming the Beverage Director at the Westin Hotel on Market Street. He also managed the property’s restaurant, Ducca, which received 3 stars from the San Francisco Chronicle.

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. The beverage program Chris built quickly gained recognition in local publications like 7X7, SF Eater, the Chronicle, and Tablehopper.

Prior to joining the team at 1760, Chris was the Beverage Director for the Burritt Room + Tavern at Charlie Palmer’s Mystic Hotel near San Francisco’s Union Square. Chris brought the bar to another level and the rest of the country took notice. In addition to articles by Thrillist, the Bold Italic, Tasting Panel, and, Tasting Table declared Burritt Room as one of the top 8 whiskey bars in the country.

In addition to his work behind the bar, Chris was also the Brand Ambassador for Sonoma County Distilling Co., a local whiskey distillery that produces Sonoma Rye, Second Chance Wheat Whiskey, and West of Kentucky Bourbon.

At 1760, Chris draws upon his culinary background and expertise in spirits when developing new cocktails. He works closely with Chef Carl Foronda to utilize seasonal ingredients and create unique, balanced drinks.

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 its unique expressions. Over the years, he has compiled an extensive rare whiskey collection of his own. Occasionally you might find a bottle or two behind the bar at 1760 that Chris likes to share with his friends, guests, or anyone who shares the same enjoyment of whiskey and craft spirits.