RAJAT PARR

Current Wine Lists

Seablue - Las Vegas, NV

Nobhill - Las Vegas, NV

Stonehill Tavern - Dana Point, CA

Though food was Rajat Parr’s first love, wine became his great passion.  Luckily, Parr works in the best of both worlds as wine director of Mina Group and its signature restaurant, MICHAEL MINA, where he will preside over an opening list of 1,500 wines from all over the world, expected to grow to over 2000 within 18 months of its opening on July 9, 2004.

“At MICHAEL MINA we have the opportunity and challenge to find wines that can match the wide range of flavors presented within each meal, and even within a single dish,” says Parr of the innovative menu format.  Each dish presents guests with a palate of taste sensations by introducing a foundational ingredient to three distinct flavor variations.  “In building the cellar, we have put an emphasis on mature wines which have the depth to fully complement the cuisine.  Nothing is more pleasing than finding the perfect pairing.”

Michael Bauer, restaurant critic for the San Francisco Chronicle wrote this about Parr’s wine list in his Sept. 12, 2004 review of MICHAEL MINA: “I can’t think of a list that’s more distinctive or exciting.  The 1,500 selections crafted by wine director Rajat Parr are perfectly tailored to the complex combinations served at the restaurant.”

In 2003, Parr was named wine director of Mina Group where he is responsible for developing and managing the wine programs at each restaurant: MICHAEL MINA Bellagio (formerly AQUA Bellagio, Las Vegas), ARCADIA (San Jose Mariott), NOBHILL (MGM Grand, Las Vegas), SEABLUE (MGM Grand, Las Vegas) and the most recently opened, MICHAEL MINA (Westin St. Francis, San Francisco).  Previously, he was wine director of Aqua Development Corporation, where he oversaw wine lists for seven restaurants, including AQUA (San Francisco).

Parr began his career as an apprentice to one of the industry’s most acclaimed master sommeliers, Larry Stone at Rubicon.  There, he worked closely with Stone to gain extensive knowledge of great wines from around the world, as well as an affection for wines of Burgundy.  In 1999, Parr brought his expertise to Fifth Floor in San Francisco, which quickly received rave reviews and the Grand Award from Wine Spectator after only 2 years of its opening. 

After earning a bachelors degree from the Welcomgroup Graduate School of Hotel Administration, Parr entered the Culinary Institute of America at Hyde Park, New York.  An externship at the Raffles Hotel in Singapore gave him the opportunity to work closely with
such renowned guest chefs as Alain Ducasse and Jean-Louis Palladin. 

Born in Calcutta, Parr credits his uncle in London for first introducing him to great wines. 
At 33 years old, Parr is an ardent wine educator who has been invited to host seminars as well as lead panel discussions at several of the country’s most prestigious food and wine gatherings.  He enjoys creating and hosting wine dinners that share his love of wine with others. 

MICHAEL MINA

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