Passionate about food and beverage from a very early age was born to travel,wine sommelier /proprietor Dip Raj jarga Magar was exposed to food and beverage from an early age as he was brought up by a native Nepalese farmer parents who were devoted in growing organic products as well as house made wines.
At age of fifteen dip travelled to Kathmandu the capital city of Nepal to pursue his hospitality management degree , moreover at an early age of nineteen he was appointed at carnival cruise ,one of the most reputed, fun and biggest cruises as a server assistant and he dropped out his collage to pursue his American dream ,food and beverage career.
Soon, within five months was promoted to team server and later to Supervisor.his passion and enthusiasm to learn more about wines when he visited different region, countries across the globe during his work with carnival cruise line. Furthermore in 2012 dip joined park Hyatt Blue duck tavern a Michelin star 1 restaurant as a server and was exposed and introduced to various kinds of teas, bourbon and wines from around the world he was known as a (baby somm) at blue duck tavern ,dip has travelled to Kentucky several times and has been to may of the bourbon distilleries and of course dip has travelled to France, Italy, Spain and home state California, Oregon, Washington and also became the first Nepalese wine sommelier.
