February arrives carrying all the symbolism of love — not just romance, but care for community, pride of craft, and the simple power of gathering around a table in uncertain times.
In a world that often feels rushed and divided, Dom’s Taverna in Santa Barbara offers something quietly radical: warmth, generosity, and genuine connection. Under Raj Nallapothola’s thoughtful leadership, Dom’s has become more than a restaurant — it’s a neighborhood living room, where meals turn into memories and strangers become friends.
Raj’s journey from medical technology to hospitality was guided by a deeper calling to be of service — shaped by childhood meals, global travel, and a belief that feeding people is one of the most human acts there is. A proud Canadian entrepreneur, he brings with him values many of us recognize: humility, collaboration, and leading by listening.
For our Canadian community in Los Angeles, Raj’s story is a reminder that wherever we land, we carry our sense of care and connection with us. This February, Canadians Abroad is honored to spotlight Raj — and to invite our community to take inspiration from his example: lead with heart, support one another, and keep creating spaces where people can slow down, come together, and feel at home. 🇨🇦❤️
You began your career in medical technology, a field that’s very different from hospitality. What originally drew you into med tech, and at what point did you realize you wanted to build something entirely different?
Oh Zoe, it's because the Cliché about Indian diaspora is entirely true! I’d like to say I was initially drawn to medical technology because it combined problem-solving with real-world impact (and I believe I genuinely wanted to do something “good” with my life) but I can’t ignore that familial pressures played a role in finding my first career. A then-recent immigrant to Canada, I went to school at SFU in Burnaby - a feeder to plenty of local tech when that industry was on the rise. It felt meaningful to work in an industry where rigor, accountability, and long-term thinking and a humanist's focus were essential - getting involved in Medical technology was that outlet after stints with local gaming companies amongst others. Over time, however, I began to feel a pull toward something more "of service".
Food had always been a constant in my life. Growing up with love on a plate from my mom’s cooking, traveling extensively, romanticizing the traveling cook, and hosting friends around the table became the places where I felt most like myself. Bouts of introspection confirmed I feel the most like myself when I feed people. Combine that with a simmering need to build something that brought people together - something rooted in culture, craft, and community, and unabashedly off-line, and the realization came that I’d be most of service in building a neighborhood restaurant to be the embodiment of all I feel.
Can you walk us through your journey into opening Dom’s? What inspired the concept, and how did your background outside of hospitality shape the way you approached building the restaurant?
Opening Dom’s Taverna was the result of many threads converging. My upbringing around South Indian food, time spent in the Middle East and Pacific Northwest, and a formative trip to Barcelona all shaped how I understand food as a cultural language. My Catalan partner Àlex was a huge influence in opening my eyes to the beauty of food and the cultural journeys that evolved what we think of food. That journey eventually led to co-founding Toronix Gourmet, where I work closely with Spanish food producers and some of the most respected chefs in Southern California.
Coming from outside traditional hospitality allowed me to approach Dom’s with a different perspective. Instead of starting with industry norms, we laid our foundation with our values: respect for producers, intentional sourcing, warmth in working with people, and a focus on achieving longevity as a business. When I met my friend and Chef-partner Dominique Crisp, our shared philosophy around the history of food, respect for ingredients, ethical sourcing and familial hospitality made the partnership feel natural, akin to the formation of a brotherhood. Dom’s became a way to translate those shared values into a physical place that feels personal, grounded, and hopefully lets us tell some enduring stories and keep caring for our community.
Santa Barbara has a vibrant but competitive dining scene. What do you think truly sets Dom’s apart, not just in food, but in philosophy or experience?
At its core, Dom’s is about generosity and sincerity in care. I have the utmost respect for Dom Crisp - as our culinary leader, his food is bold and technique-driven, but it’s meant to be approachable and shared. We are constantly working with producers, suppliers, foragers, fishermen and ranchers who focus on the details - from how things are caught to how they treat their employees to how their work impacts the environment. The atmosphere is warm and social, designed to make people feel comfortable.. like the feeling you get when you go to *that* friend’s home for dinner.
We were also very mindful of our role in the community. This address has been a gathering place in Santa Barbara for four decades plus, and we felt a responsibility to honor that history and keep it going. Dom’s is not about exclusivity or trends. It’s about stewardship, relationships with the community, and creating a space where people can slow down and connect in a genuine way.
In addition to Dom’s, you’re also the owner of LAIE Vermouth. What sparked your interest in vermouth specifically, and how did that evolve from a passion into a business?
My interest in Vermouth grew through travel and deep relationships with vintners in Spain. Red vermouth, in particular, fascinated me because it reflects a sense of place so clearly through local botanicals, local wine, and traditional process. Friends all over Spain respect "La hora del Vermut" as time to be friends and connect face to face - a habit encouraging good friends to build relationships around good drinks. That's what did it for me - realizing that Vermut/Vermouth is a product with history and ritual surrounding togetherness, yet one that is completely open to reinterpretation. That’s what gave me, a South Indian kid with identity issues, the creative license to try to create a Catalan Vermouth to share, and hopefully tell the story of a culture that embraced me. Going from a passion to a business is a hard thing to pull off, especially across borders. Full credit goes to Àlex, my partner and co-founder of LAIE, the constant force behind helping me maintain the passion for creating Vermouth and making sure the supply and production side stays impeccable. We work together with the same shared perspective and drive - that partnership is what birthed the Vermouth business and keeps it going.
Do you see parallels between med tech, hospitality, and spirits? What surprised you most about that crossover?
There are more parallels than people might expect. All three fields require discipline, systems thinking, and deep respect for expertise. In med tech, precision and accountability are critical. In hospitality and spirits, the stakes are different, but consistency, trust, and attention to detail matter just as much.
What surprised me most was how transferable the mindset was, although in retrospect, it makes sense that the same discipline applies - Whether you’re building software, importing vermouth, or opening a restaurant, I believe the success comes from listening closely, building strong relationships and empowering people to lead, while keeping a constant eye on long-term sustainability.
As a Canadian entrepreneur building businesses in California, how has your Canadian identity influenced your leadership style or approach to community? What advice would you give other Canadians considering a bold career pivot abroad?
Canada is the first country that gave me an identity. As part of the South East Asian diaspora growing up under the first wave of “kafala” indentured workers in Dubai and Doha, my early years were ungrounded, but my young adult experience in Canada shaped my approach to life and leadership in sensitive and resilient ways. Being able to call myself a Canadian gave me the permission to cast off long-held prejudices and redirect my energies to center on humility, collaboration, and community - I carry this focus into everything I do. I tend to lead by listening first and building consensus - you'll agree, a very Canadian attitude.
For other Canadians considering a bold pivot abroad, I’d say trust the skills and open perspective you already have and carry them forth with pride. The examples are all around us - I’m proud of how we’ve collectively reacted to this new world order. Be patient, stay grounded, and don’t be afraid to take a leap when the opportunity aligns with your values.
And take your friends along for the ride ;)
Find Dom’s Taverna’s website here, and follow them on Instagram here!