Sipping the Bold: Big Red Wines

Richard Vayda, a celebrated expert with over 35 years in the wine and gastronomy world, is a connoisseur shaped by his Italian heritage. His early exposure to homemade winemaking ignited a lifelong passion for wine and food. Academically, Vayda boasts a master’s degree in Foodservice Management from NYU and has studied at The Sorbonne in Paris, further enriched by a certification from The Sommelier Society of America. His dedication to the field is evident in his extensive travels to major winemaking regions worldwide, enhancing his understanding of global wine cultures. In addition to his academic pursuits, Vayda is an accomplished entrepreneur, having opened and operated various dining venues in Connecticut and New York, including restaurants, cafés, and lounges. Currently, he is at the forefront of wine education, leading classes and courses at the Institute of Culinary Education in New York City. His broad experience in both culinary and wine industries positions him as not just an expert, but a venerated figure among wine and food enthusiasts.