Raj Vaidya began his career in the hospitality field shortly after arriving in
the United States by working as a baker in a small bagel shop in New Jersey.
These humble beginnings instilled the work ethic and commitment that has helped
to place him as one of the leaders in his field some 22 years later.
Raj’s first foray into the world of wine was leading the acclaimed wine cellar
at NJ restaurant “The Ryland Inn” starting in 2002. After leaving that great
program in 2004, Raj spent some time in California, working with Robert Sinskey
Vineyards, a biodynamic estate in Napa. He continued to build his experience
at top restaurants around the country including Gary Danko in San Francisco and
Seeger’s in Atlanta. His stellar resume aldo includes positions at restaurants
such as New York’s Cru and Per Se.
In addition, Raj has earned some of the wine world’s most respected diplomas
including the Certificate Course of The Sommelier Society of America (2004),
the Wine and Spirits Education Trust’s Advanced Certificate (2004) and their
Diploma Program (2008). Raj is a graduate of Rutgers University with a Bachelor
of Arts degree in political science and philosophy. He was born in New Jersey
but grew up in his family’s native Bombay.
Beginning in 2009, Raj took over the deep and impressive cellar at Restaurant
Daniel. Over the next 10 years he has continued to amass every imaginable
accolade for the restaurant’s stellar wine program. Since the Spring of 2016,
Raj has taken over as Head Sommelier of all of Daniel Boulud’s restaurants,
overseeing 16 wine programs worldwide.