CHEF ROGELIO GARCIA
CUISINES:
Ceviches
Chef’s Tasting menus
French
Masa-based menus
Modern American
Modern Mexican
Spanish
BIO:
MICHELIN-StARRED
TOP CHEF ALUM
SEMI-FINALIST JAMES BEARD FOUNDATION’S BEST CHEF IN CALIFORNIA
From Mexico to Napa to San Francisco: A Michelin-starred California Culinary Journey
Rogelio Garcia came to the United States when he was two years old. He began working in Northern California kitchens at the age of 15. What started out as an after-school job as a dishwasher in Napa while still in high school would turn into a Michelin-starred culinary career; with positions at two-Michelin-starred Cyrus in Healdsburg, where he worked under Chef Douglas Keane, and as Chef de Partie at French Laundry. As Executive Chef at Angele; and then at The Commissary, he received 3 stars from renowned San Francisco Chronicle food critic Michael Bauer. Garcia earned Michelin stars at Spruce for 2018, 2019, and 2020. In 2021, he joined the team at Michelin-starred Luce in San Francisco’s Intercontinental Hotel as the Chef. (Also notable is that for a hotel to have a Michelin-starred restaurant is exceptional). Chef Rogelio is now at the helm at The Four Seasons, Calistoga, where, in 2022, he opened the Valley’s newest new fine dining restaurant, Auro, and in just 8 short months, earned a Michelin Star.
Rogelio is a Bravo's Top Chef Season 15 alum and has been a featured chef at two dinners at the famed James Beard Foundation House. The first dinner, Napa Elegance, was presented in 2015 and in 2017 he presented a Mexican Heritage Dinner. He has been covered frequently by SF Eater, NBC News, The San Francisco Chronicle, SF Gate and We Are Latino Live.
His first cookbook, Convivir: Modern Mexican Cooking in California’s Wine Country (pub/Cameron & Company, div. Harry Abrams) is available for presale.
Influences:
Chef Garcia attributes his successes to his culinary mentors, especially the female chefs with whom he has worked: Chefs Bettina Rous and Traci Des Jardins; and a deep passion for cooking.
accolades:
“And while Garcia’s resume includes The French Laundry, Spruce, and Bravo Top Chef, he’s a humble, joyful, entirely unpretentious man with wicked talent.
The menu I had last month is a poster child for what fine dining in the 21st century should be: laser-focused on presenting meticulously sourced, simple ingredients. Of course, this is food you’d be hard-pressed to make at home — isn’t that why we go out? — but rather than being overwrought, it’s exquisitely and stealthily layered to bring out the essence of each element.”/Forbes.
CONTACT:
chef@chefrogeliogarcia.com
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