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Raj Vaidya

5 Podcast Episodes

Latest 28 Jan 2023 | Updated Daily

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Raj Vaidya

The Grape Nation

Jersey Boy Raj Vaidya has been grinding in the wine business for over 20 years at some of the best restaurants in the country. His longest tenure was with legendary chef Daniel Boulud in NYC where he served as beverage director. Like many Somms, Raj left the floor to join Daniel Johnnes as Director of Operations of Gracie Events, the people behind La Paulee, La Fete du Champagne, La Tablee, and Pressoir wine. Raj is also a fine wine consultant.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

1hr 19mins

13 Oct 2021

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Sajjan Raj Vaidya: How 'being proactive' in college helped me grow professionally (Podcast Episode 50)

At The End of The Day with Anuz Thapa & Dipika Shrestha

In this episode,  we talk to acclaimed musician Sajjan Raj Vaidya from Nepal. Sajjan has millions of fans all across the world but not all of them know that he is also a banking professional.  In this conversation, he talks to us about his journey, from being an international student at Baruch College in New York City to the details on how he navigated his ways around study, professional clubs at school, getting internships at the banks he was interested in, and finally getting into his career in banking profession. Today, Sajjan proudly pursues his career, both as a banking professional & as a successful musician.  Here’s the link to Sajjan’s YouTube Channel. https://www.youtube.com/watch?v=Ogr6ygCwRwc If you love this podcast, you can support us with a small, monthly donation. Your contribution will help us to make more episodes. Link to support us: anchor.fm/anuzdipika --- Support this podcast: https://anchor.fm/anuzdipika/support

19mins

6 May 2019

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Episode 69: Raj Vaidya, Head Sommelier, Restaurant Daniel NYC

The Grape Nation

Raj Vaidya grew up in a family obsessed with food and wine in Bombay, Singapore and New Jersey. Raj cut his teeth in New Jersey going from baking bagels to pouring the finest Burgundies. He went on to work at some of the best restaurants in the country including Cru, Per Se, Gary Danko, and Seeger's while receiving his advanced certificate and diploma in wine. Raj is the Head Sommelier for Daniel Boulud's eponymous Daniel Restaurant in New York City, overseeing four somms and a massive wine list at this legendary restaurant celebrating it's 25th Anniversary. The Grape Nation is powered by Simplecast

1hr 3mins

16 May 2018

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Episode 51: Raj Vaidya

In the Drink

This week on In the Drink, Head Sommelier of DANIEL, Raj Vaidya, comes into the studio to speak with us about developing his early passion for fine cuisine, food, and of course, amazing wines. Growing up in Bombay, he began learning about wine well before he would have been legally permitted to drink in this country. He refined his knowledge at what he calls his first serious restaurant job, working at New Jersey’s Ryeland 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, making him right at home working with Daniel Boulud, a Rhône valley native with a love of that region’s wines. Raj Vaidya joined DANIEL in the Spring of 2009 with an impressive history of experience in fine dining restaurants that boast some of this country’s most celebrated wine lists and wine service. His stellar resume includes positions at restaurants such as New York City’s Cru and Per Se, as well as Gary Danko in San Francisco and Seeger’s in Atlanta. Raj also spent time in California working with Robert Sinskey Vineyards, a biodynamic estate in Napa. 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). Tune-in today to hear more about the inner workings of restaurant Daniel, and how being head sommelier requires Raj to work as a both a trader and salesperson when searching for the perfect bottle. This program has been sponsored by the International Culinary Center. “I work two jobs. During the day I am a trader, and at night, I’m a salesperson.” [22:50] “In a wine pairing, you’re getting a snapshot, but it’s such a short window, that you have to be exact.” [31:50] — Raj Vaidya on In the Drink

38mins

28 Aug 2013

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IDTT Wine 45: Raj Vaidya

I'll Drink to That! Wine Talk

At the time of this interview, Raj Vaidya was the Head Sommelier of Restaurant Daniel, located in New York City.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

54mins

27 Nov 2012