Thatcher’s Wine is a natural extension of this consulting practice, allowing him to bring sought-after bottles to a wider audience.

Her philosophy is centered on the belief that wine is humble, exciting, and approachable. “I want people to have a good time and experience new things, or enjoy the classics." Courtney’s extensive experience in wine ranges from regions such as Champagne, Burgundy, the Rhône, and Australia, and she also has a deep interest in sustainability and regenerative farming methods. Particularly with her interest in Champagne, Courtney feels wine enthusiasts are finally starting to look at Champagne and understand the diversity, versatility and complexity of it--moving beyond its previous designation as a celebratory start to a meal. This movement mirrors the overall theme in the wine industry, where Courtney feels that the new wave of winemakers “are some very talented people in the winemaking world, doing some awesome things without fully breaking tradition, but branching out a bit with a bigger sense of curiosity and willingness.”

Prior to joining TWC, Doug sold high-end fine wine, as well as managed diverse European collections for VinBrucke in Napa. Doug has long entertained a passion for food, service and wine and currently oversees the direct import portfolio at TWC as well as manages day-to-day sales. “I love the wines. I love that the business is growing and it makes me feel inspired. Thatcher is pushing the market forward and inspiring consumers to think differently when they drink,” Doug says of joining the team. Doug values the comradery of wine. When asked what his favorite pairing is, he always says, "good company.” In his free time, Doug enjoys drinking wine, being a dad and husband, playing golf, and reading.

Prior to his role at Thatcher’s Wine, John was previously the Wine Director and Head Sommelier at Anajak Thai Food, a Michelin-recognized and James Beard Award-winning restaurant in Sherman Oaks that was awarded “Restaurant of the Year” by the Los Angeles Times in 2022. Based in Los Angeles, John is the happiest when enjoying wine and educating others about the wines that excite him. He has a passion for ethereal, contemplative wines that have a sense of place. He is enthusiastic about wines from Burgundy, Champagne, Italy, and Germany, along with some avant-garde natural wine producers around the world.

Currently pursuing her Master Sommelier Diploma, Hannah’s dedication to continuous learning is evident. When she’s not immersed in flashcards and vineyard maps, she’s likely enjoying her favorite grower Champagne—ideally with her husband cooking and their spirited dog, Dujac, by her side. In Hannah’s words, “I love to see a team composed of former fine dining Sommeliers and Beverage Directors from Michelin-starred restaurants worldwide. While my experience has been rooted in the dining room, I believe hospitality extends far beyond the walls of a restaurant. Whether it's helping other programs discover their next favorite producers to feature in wine pairings, earning the trust of private clients to curate their cellars, or fostering meaningful connections between growers and consumers, the essence of hospitality lies in creating memorable experiences and genuine relationships. I am excited to bring this perspective to a broader stage. “ Originally from Miami, Hannah’s diverse culinary roots influence her approach to wine, believing that great bottles have the power to connect people and tell stories. Whether it’s introducing clients to their next favorite producer or curating private cellars, she sees wine as a bridge between culture, craftsmanship, and community. Her philosophy? “Selosse, Selosse, Selosse.” A mantra gifted to her on a custom sweater by a cherished guest—perfectly capturing her enduring love affair with wine.

Daniel began his pivot by achieving his WSET 1 and 2, Introductory Sommelier Course and Examination, and Certified Specialist of Wine. He noticed the e-commerce space was thriving among a young generation of wine consumers and he wanted to meet them there. He began his career in the wine industry just prior to COVID-19, working for two wine distributors. His work at La Belle Vie, a small portfolio of French wines focused on supporting small family wineries, allowed him to dive deep into knowledge of French wines as well as wines from other classic regions. As Cellar Master at Thatcher’s Wine Consulting, Daniel ensures all the orders placed by the clients are packaged, shipped or stored in a prompt and professional manner. He also supports Noah in receiving wine from Europe, fulfilling private client requests, and maintaining the cellar of Thatcher’s Wine as it continues to grow. In his spare time you will find Daniel playing recreational league soccer, golf, and taking his dog, Wallace, to the park on the weekends.

After three years in Napa Valley, including his first role as wine buyer at Redd, Garrett was offered a chance to return to the East Coast to join the wine team at Restaurant Daniel under Raj Vaidya. Following two rewarding years of serving wine at Daniel Boulud’s flagship, Garrett seized the incredible challenge of grasping an entirely new cuisine at Daisuke Nakazawa’s eponymous edomae restaurant in the West Village.

In his final three years in New York, Garrett consulted for King Street Sommeliers, while also constructing a wine warehouse for high-net-worth clientele in the Bronx, for which he was the sole operator for two years. After the birth of their child in 2020, Garrett chose to return to California, where he settled in Sonoma County. After working harvest for Ted Lemon at Littorai, Thatcher and Garrett were introduced by a mutual friend, and Garrett jumped at the opportunity to join a phenomenal team. Garrett’s personal hallmark is creating space for a guest or client to feel empowered in their choices, and making wine approachable for anyone. One of his biggest accomplishments is having a child in the middle of a pandemic, and raising her “to be an incredible powerhouse.” In his free time, Garrett enjoys fitness and sports, and spending time with his daughter.

After working in tasting rooms throughout Napa and Sonoma, Simone became a wine educator at Chateau Montelena, one of Napa’s most historic wineries. At Chateau Montelena, he learned about the hospitality side of the industry, and came to understand the uniqueness and beauty of wine. With a profound interest in learning more, Simone went on to achieve his WSET Diploma and Certified Specialist of Wine (CSW) certifications, and returned to Sonoma State to earn a Master’s in Wine Business Strategies. Prior to joining Thatcher’s Wine, Simone worked simultaneously as a brand manager and retail wine clerk at Bottle Barn in Sonoma throughout the pandemic, and the 2022 harvest with Thomas Rivers Brown in Calistoga. A month-long voyage through France just prior to the pandemic solidified Simone’s passion for storytelling and wine education, which is reflected through his own wine blog, The [Wine] Dispatch, and teaching courses at the San Francisco Wine Academy, in addition to his work in operations and logistics for Thatcher’s Wine.

Jack possesses over 12 years of experience working in the wine and hospitality industry in Los Angeles. Born in Kansas City, Missouri and raised in Los Angeles, Jack started to follow in the footsteps of his father, a third generation jeweler, before finding his passion working in restaurants. As a server and bartender early on in his career, he became interested in small-production and organically farmed wines. His curiosity led him to dive head-first into the world of wine, dedicating himself to studying viticulture and eventually becoming a sommelier.

Jack takes pride in bringing people together over food and wine, and introducing guests to new regions, varietals, and winemakers. Like much of the Thatcher’s Wine team, he is enthusiastic about Burgundy and Champagne, and most inspired by the younger generation of producers who are taking their Domaines to new heights by creating dynamic wines with integrity. In his current role leading day-to-day operations at Thatcher’s Wine LA, Jack’s passion shines through his approach to hospitality and expertise.

Upon her return to the United States, Haley embarked on a career in the wine industry, beginning as a wine steward at Eataly before expanding her expertise through diverse roles in hospitality and production. From her time as a Cellar Hand at Neyers Vineyards and Schramsberg to her tenure as a Senior Sales Coordinator at First Bottle, Haley's journey has been marked by a relentless pursuit of knowledge and a commitment to excellence. As a diploma student in WSET and court-certified sommelier Haley is dedicated to making wine approachable and enjoyable for all. Now, as a Sommelier at Thatcher's Wine Brentwood, Haley brings her expertise and passion to curate personalized wine experiences for customers. “I’m thrilled by the opportunity to join a team that shares similar values and enthusiasm for wine,” says Haley. “Working alongside such a driven and well-established team is an exciting and rare opportunity. The collection at Thatcher’s Wine is expansive and provides a unique opportunity to share delightful moments and create meaningful connections with others.”

Raised in Northern Virginia near Washington, DC, Peter grew up exploring the city’s vibrant food, coffee, and cocktail scene—an early influence on his journey into hospitality and wine. A jazz enthusiast,, Peter plays jazz in the shop daily and seeks out live performances whenever possible. Coffee also remains a beloved hobby, with visits to unique cafes worldwide being a regular pursuit. Having encountered Thatcher’s imports portfolio at Jon & Vinny’s, Peter was drawn to the distinct bottles and the shop’s unique inventory. Joining Thatcher’s feels like a natural progression in a career dedicated to sharing the joy, knowledge, and culture of wine. For Peter, wine serves as a bridge to nature, geography, taste, culture, and personal connection. Sharing good wine and its stories with customers, coworkers, and friends is not just a job—it’s a source of constant inspiration and joy. As a sommelier at Thatcher’s Wine Brentwood, Peter focuses on delivering an exceptional customer experience while ensuring smooth day-to-day operations. With a passion for creating positive and memorable wine shop experiences, Peter aims to cultivate a diverse community of regular visitors while helping them access Thatcher’s world-class inventory. For Peter, sharing and discussing wine is more than a profession—it's a lifelong pursuit.