Rajat Parr may be famous for his work as a sommelier, but cooking is his true passion. Born in Kolkata, India, he attended culinary school with intentions of being a chef. After graduating, he worked as a food runner at San Francisco's Rubicon before ascending the ladder to assistant sommelier. Now, he spends half the year on the road overseeing a portfolio of restaurants. So when he's home, he makes good use of both the farmers market and his top-of-the-line kitchen for elaborate Sunday dinner parties. Wine Spectator's Jennifer Fiedler reports.
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