BIO

From Mexico to Napa to San Francisco: A Michelin-starred California Culinary Journey

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. (Also notable is that for a hotel to have a Michelin-starred restaurant is exceptional). As of mid-June 2022, Chef Rogelio will be at the helm at The Four Seasons, Calistoga, opening their new fine dining restaurant and overseeing all aspects of their guest dining experiences including the Living Room at TRUSS.

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 anticipated in April 2024

CONTACT:

chefrogeliogarcia@gmail.com

or

publicist@andrealawsongray.com

www.andrealawsongray.com