Arjav Ezekiel

The Path

Training at Kenyon College set the base, but the work itself was built in service rooms where repetition teaches faster than theory. Arjav Ezekiel came up in Washington, DC, first as waiter at Komi in Washington, DC, then as captain at Wolfgang Puck's Source in Washington, DC, where timing, floor sense, and precision had to hold under pressure. New York, New York added another layer of daily discipline. As restaurant worker at Gramercy Tavern in New York, New York, and later as restaurant worker at Untitled in New York, New York, Arjav Ezekiel continued in rooms where consistency matters as much as pace. He also staged at The French Laundry and staged at Meadowood, placements that place him within a standard of service defined by rigor, observation, and control. The throughline is accumulation: learning how a dining room moves, where the work disappears, and how to keep the mechanics invisible. Today, Arjav Ezekiel is co-owner and operator; manages wine program of Birdie's (since 2021).

The Work Today

Birdie's is built on a narrow set of conditions: counter service, prix fixe, and no à la carte ordering. That kind of format removes noise. It forces the room to run on sequence, pace, and clarity, and leaves less room for drift in the beverage program. At Birdie's, Arjav Ezekiel's wine work sits inside that structure instead of outside it. The program moves with the meal, course by course, and has to answer a menu described as American food often inspired by Italy and France without overreaching or flattening the point of view. The task is alignment: making each pour feel exact to the room, the food, and the order in which they arrive. That makes the work as much about structure as selection. Counter service changes proximity. Prix fixe changes rhythm. No à la carte ordering changes the way a guest reads the meal. Within those constraints, Arjav Ezekiel's wine program has to stay readable, responsive, and unforced.

Career - co-owner and operator; manages wine program — Birdie's, Austin, Texas (2021–present) - waiter — Komi, Washington, DC - captain — Wolfgang Puck's Source, Washington, DC - restaurant worker — Gramercy Tavern, New York, New York - restaurant worker — Untitled, New York, New York - staged — The French Laundry - staged — Meadowood Education: Kenyon College

Acclaim

Arjav Ezekiel's honors include James Beard Award: Outstanding Professional in Beverage Service (2025), Food & Wine Restaurant of the Year (2023), and Esquire Wine Director of the Year (2022).

FAQ What is Arjav Ezekiel's current role? Arjav Ezekiel is Beverage Director. Where did Arjav Ezekiel train or study? Arjav Ezekiel trained at Kenyon College. What recognition has Arjav Ezekiel received? James Beard Award: Outstanding Professional in Beverage Service (2025).