Raj Parr

Raj Parr is a James Beard award-winning author, wine professional, and globally celebrated sommelier. After professionally training as a chef in Calcutta, India, Raj headed to the United States and graduated from the Culinary Institute of America at Hyde Park, where he ultimately discovered his passion for wine.

With a deep desire to pursue the cellar over the kitchen, Raj ventured to San Francisco to join the team at Rubicon, a respected wine-focused restaurant founded by Master Sommelier Larry Stone. Raj quickly rose in the ranks and became a student of Stone. At Rubicon, Raj honed his wine knowledge and tasting skills, eventually leaving to take over the wine program at San Francisco’s landmark Fifth Floor restaurant, then moving to join chef Michael Mina as wine director of Mina’s eponymous restaurant. By the end of his trajectory with Mina, Raj oversaw the wine programs at over 20 restaurants across the country. 

Eternally fascinated by wine and the many facets of its industry, Raj frequently traveled to European wine regions, as well as made use of his proximity to California wine country. After a few partnerships with close winemaker friends at their respective cellars, Raj slowly but surely transitioned from sommelier to producer. 

Raj eventually crossed paths with Sashi Moorman, and upon discovering their mutual interest in unearthing the next level of California winemaking, Sandhi was born in 2011. Three years later, the pair took over the historic and acclaimed Seven Springs Estate Vineyard in the Eola-Amity Hills of Oregon. Today, Raj is a founding partner, proprietor, and winemaker for Evening Land Vineyards, Sandhi, and Domaine de la Côte. He brings a deep familiarity with the broader world of wine to the vineyard and winery, as well as a clear vision for Seven Springs’ place in it.