[instagram]http://instagram.com/rajvine[/instagram]
I fell into the wine industry via hospitality, working first as a cook and then a gardener before becoming a waiter at a rural farmhouse restaurant with a great wine list. Tasting old Burgundy and Mosel wines from that cellar sold me on pursuing it full time as a career.

I was a sommelier in fancy restaurants for the last 20 years, most of that time spent running Daniel Boulud’s restaurant empire as his Head Sommelier.  Today I act as a private wine consultant and work with top notch wine festivals like La Fête du Champagne and La Paulée. 

I am a mediocre but enthusiastic table tennis player and amateur cook.