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San Francisco, CA

BIO

Rogelio Garcia came to the United 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.

Chef Rogelio is excited to announce his return to the Napa Valley, as the Executive Chef at The Four Seasons, Calistoga, realizing a longtime dream of opening a restaurant in the heart of Wine Country

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. . 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 anticipated in April 2024.

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