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Wine, Dine & Conversation: Chef Rogelio Garcia of Auro, Napa Valley
At Auro, the Michelin-starred restaurant at Four Seasons Resort Napa Valley, Executive Chef Rogelio Garcia curates a dining experience defined by precision, seasonality, and soul. His cooking draws on classical French technique, Japanese discipline, and the vibrant roots of his Mexican heritage—each plate an elegant reflection of both craft and culture. Every dish at Auro is a portrait of Napa Valley itself, painted with produce from local farms, vineyards, and ranches that define the region’s bounty.
A Landmark Year: Michelin, Wine Spectator & James Beard Accolades
2025 marks a banner season for Auro and the Four Seasons team, with the restaurant achieving a rare trifecta of national acclaim:
- A Michelin Star retained for the third consecutive year.
- A Wine Spectator Best of Award of Excellence for the third year running.
- A James Beard Foundation Media Award honoring Garcia’s debut cookbook, Convivir.
Garcia’s tasting menus, which shift elegantly with the seasons, celebrate ingredients from on-site gardens and nearby farms, offering guests a menu that evolves as Napa’s landscape does.
Born in Mexico City and raised between Los Angeles and Napa Valley, Garcia infuses his cooking with cultural fluency and personal narrative. His dishes carry patience in their sauces, grace in their balance, and a quiet storytelling that unfolds across each course.
During a recent visit, Chef Rogelio prepared a 27-day dry-aged Australian Wagyu with honeynut squash molé—an inspired meeting of technique and tradition. Lead Sommelier Derek Stevenson paired it with Elusa Cabernet Sauvignon, crafted at the winery located right on the resort property.
Convivir: The Art of Living and Eating Together
Garcia’s cookbook, Convivir: Modern Mexican Cuisine in California’s Wine Country (2024), captures his culinary journey and philosophy. Translating to “to live and eat together,” Convivir celebrates a shared table as the heart of connection. Equal parts memoir and recipe collection, the book traces Garcia’s path from Mexico City to Napa’s vineyards—honoring the mentors, farmers, and traditions that shaped his worldview.
That same spirit resonates throughout Auro’s dining room, where each evening feels like a conversation between past and present, heritage and innovation. Garcia leads with collaboration and curiosity, inviting his team and his guests alike into a communal act of discovery.
A Cellar That Speaks Its Own Language
Under Derek Stevenson’s guidance, Auro’s 700-label cellar continues to evolve in both depth and character. Earning its third Wine Spectator Best of Award of Excellence, the program spotlights California’s most expressive small producers while weaving in a thoughtful selection of global wines. Each pairing serves as both complement and conversation—an exploration of place, balance, and restraint.
Looking Ahead
As the afternoon waned and glasses of Elusa Cabernet caught the valley light, Chef Garcia reflected on the ever-evolving story of Auro. His current pursuits—fermentation, wild foraging, and redefining the dessert course as a final emotional note—signal the next chapter of his creative exploration.
Each night, Auro becomes a living embodiment of Garcia’s culinary identity: deeply rooted in heritage, shaped by Napa’s seasons, and animated by a desire to connect. It’s where technique meets soul, and where Napa Valley tells its story—one exquisitely crafted course at a time.
