Richard Vayda

Teaches at The Institute of Culinary Education

Richard Vayda is the Director of Wine Studies at the Institute of Culinary Education. He is also a senior instructor in the school’s Culinary Management Diploma program. Vayda’s education includes a master’s degree in Foodservice Management from NYU, studies at The Sorbonne in Paris, a certificate from The Sommelier Society of America, as well as visits to all of the world’s major winemaking areas. His love affair with wine and food began in his Italian and Russian family, where he started to make homemade wine as a teenager. Vayda has also opened and owned restaurants, cafés, and lounges in Connecticut and New York. Some of his favorite wines are rosés from Provence, aged cabernets, and of course, Champagne.

(5 Reviews)

Robust Reds & Stinky Cheeses

Reviewed by Lauren W. on 11/2/2018
Robust Reds & Stinky Cheeses

Anonymous review on 11/2/2018

So much fun and very informative.
Burgundy Grand Tasting

Reviewed by Danielle D. on 11/21/2015

Please ignore 1/5. Course horse eval is not laid out well. This class is exceptional. Richard is amazing. I learned so much and enjoyed fabulous wines.
Riches & Glories of the Bordeaux

Anonymous review on 11/6/2015

Everything about it was great except the room n cheese service. It was noisy in back row n room was tight in front row Also. I think cheese should be served the same time instructor wants to pair wine w particlar cheese. It's inconvenient for student to get up a second time
Burgundy Grand Tasting

Reviewed by Jeanhie H. on 4/27/2015

The instructor was incredibly knowledgeable and was able to demystify the byzantine world of Burgundy wines.