Rogelio Garcia is the star chef, and Executive Chef of the two restaurants at Calistoga’s Four Seasons Resort and Residences Napa Valley. One is an all day, indoor/outdoor sparkling perch called Truss. The other, sporting a Michelin Star, is called Auro.
 
 

 


Rogelio Garcia is the star chef, and Executive Chef of the two restaurants at Calistoga’s Four Seasons Resort and Residences Napa Valley. One is an all day, indoor/outdoor sparkling perch called Truss. The other, sporting a Michelin Star, is called Auro.
Garcia, born in Mexico City, moved to California at 15 with his single mom, spending time in LA and Napa, and has worked his way through some of the region’s most celebrated and stellar kitchens, including Douglas Keane’s Cyrus, Thomas Keller’s French Laundry and Traci des Jardins’ The Commissary, among others. Today he’s a finalist for Best Chef California for the James Beard Awards, slated to be announced the day after this episode is scheduled to air. Host Clark Wolf speaks with the talented and excited chef about his evolution as a cook and chef and what’s it’s like to be in the company of some legendary culinary stars.

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