Rajat Parr is a culinary polymath. The James Beard Award-winner is an accomplished sommelier, winemaker, restaurant owner, and author. For nearly two decades, he worked in restaurants, learning about wine under master sommelier Larry Stone at Rubicon in San Francisco, before ascending to wine director of Michael Mina’s restaurant group. Long story short, you should trust this man’s taste buds.
Earlier this decade, along with winemaker Sashi Moorman, he started getting out of the restaurant more, but starting Sandhi wines in the Santa Barbara wine region. He’s since grown to partner in Domaine de