Sommelier Raj Vaidya of The Dinex Group - Biography

New York, NY

September 2016

Born in New Jersey, Sommelier Raj Vaidya grew up in his family’s native Bombay and Singapore. Vaidya attributes his early passion for fine cuisine to his family and their obsession with food and drink. In addition to having a degree from Rutgers University in political science and philosophy, Vaidya has earned some of the wine world’s most respected diplomas, including the Certificate Course of the Sommelier Society of America (2004) and the Wine and Spirits Education Trusts Advanced Certificate (2004) and Diploma (2009).

 

Vaidya started to refine his knowledge at his first serious restaurant job, working at New Jersey’s Ryland Inn with a chef who had a natural affinity for pairing food and wine. That early experience evolved into a particular love of Burgundy and the Rhône Valley. Vaidya also worked with Robert Sinskey Vineyards, a biodynamic estate in Napa Valley.

 

With an impressive history of experience in fine-dining restaurants with some of this country’s most celebrated wine lists and wine service, Vaidya’s resumé includes positions at establishments such as New York’s Cru and Per Se, as well as Gary Danko in San Francisco and Seeger’s in Atlanta. In the spring 2009, Vaidya joined Daniel, where his love of Burgundy and Rhône Valley wines makes him right at home with Rhône Valley-native Daniel Boulud. Vaidya is presently Daniel’s head sommelier.