Chef of the Week: Chef Rogelio Garcia of Auro, California
From dishwasher to Michelin-starred executive chef, Rogelio Garcia’s story is the kind of journey that defines modern American dining — one built on grit, humility, and extraordinary talent. As the Executive Chef at Auro in Napa Valley, Garcia earned a Michelin star just months after opening, bringing global technique, soulful roots, and California’s bounty together in a style that’s unmistakably his own.
This week, Chef’s Pencil sits down with Chef Rogelio Garcia to explore the defining moments behind his rise, the heritage flavors that continue to anchor his cooking, the philosophy behind his celebrated new book Convivir, and the values he brings into one of the country’s most exacting kitchens.
From childhood stews and handmade tortillas to French technique, Japanese precision, and Mexican soul, Garcia’s culinary voice is a testament to resilience — and to leading with respect, curiosity, and heart.
1. Your journey from an undocumented immigrant working as a dishwasher to a Michelin-starred executive chef is incredibly powerful. Looking back, was there a defining moment when you realized, “I don’t just want to work in a kitchen — I want to lead one”?
There was a moment early on, when I was still a dishwasher, watching the cooks work the line. I remember seeing the intensity, the focus, the discipline and realizing I didn’t just want to be in the kitchen, I wanted to be someone who could guide that energy. I wanted to create something of my own, lead a team, and tell a story through food. That was the moment everything changed for me.
I remember seeing the intensity, the focus, the discipline and realizing I didn’t just want to be in the kitchen, I wanted to be someone who could guide that energy.
2. Growing up, were there specific dishes, traditions, or family memories that continue to shape your approach to food today?
I grew up around very humble, very honest cooking: my mother’s beans, stews, fresh tortillas and the holidays were always amazing. Those flavors stay with you forever.
When I cook today, whether it’s a fine-dining dish or something simple, I always come back to those memories. They remind me to keep food soulful, personal, and rooted in something real.
3. You achieved a Michelin star at Auro relatively quickly after opening. Beyond technical precision in the food, what element of the guest experience or service flow do you feel was the “X-factor” that helped secure that distinction?
Beyond the food, it was the way we made guests feel. We take pride in every detail. Everyone stays true to who they are, but the passion and execution come through. We work together as a team to tell our story.
4. Winning a Michelin star is a major milestone — how did your team react, and what does the recognition mean to you personally?
The team’s reaction was emotional. Many of us worked long hours, moved away from family, and sacrificed so much. For me personally, it was validation for all those years of struggle and hard work. It’s a dream come true!
5. Auro’s cuisine blends contemporary American foundations with French technique and touches of Japanese and Mexican influence. How do you balance these elements when designing a tasting menu?
I don’t force it. I start with California ingredients and let technique guide the path. French technique gives structure, Japanese precision shapes seasoning and restraint, and Mexican influence brings soul, memory, and identity. When those elements speak to each other naturally, the menu feels balanced.
6. Auro operates within the precision-driven standards of a Four Seasons kitchen. What is one non-negotiable value or practice you insist on that might surprise an outsider?
Respect. It sounds simple, but it’s non-negotiable. Respect for the product, for the farmer, for your station, and for each other. You can feel it in the room when a team cooks with respect — it changes everything, even the flavor.
7. Your new book Convivir was recently published. What inspired you to write it, and what story or philosophy were you hoping to share with readers?
Convivir is the story of my journey—from Mexico to Napa Valley, from humble beginnings to Michelin-level cooking. I wanted to honor my heritage, the people who helped me, and the idea that an immigrant can succeed at the highest levels without losing their identity. The book is about food, but also about belonging and resilience.
It’s dedicated to everyone who helped me along the way and believed in me.
8. Writing a cookbook often requires translating high-level restaurant techniques for the home kitchen. What was the biggest challenge in adapting your precise, Michelin-starred recipes for a home cook?
Letting go of perfection. In a restaurant, every gram matters, but at home, people need accessibility. The challenge was simplifying without losing the essence of the dish. I wanted home cooks to feel comfortable, not intimidated.
9. Is there a recipe in Convivir that is unexpectedly simple but deeply meaningful to you?
My mother’s Spanish rice a la Robles! It brings me back…way back. My mother is an amazing cook. We didn’t have much growing up, but I was definitely surrounded by a lot of great food.
10. What advice would you give to young chefs hoping to build a career as rich and diverse as yours?
Stay curious and stay humble. Learn from every station, from every cook and from every mistake. The chefs who last are the ones who never stop being students.
The chefs who last are the ones who never stop being students.
11. You didn’t go to culinary school — you learned through grit, mentorship, and opportunity. How does that shape the way you hire and train cooks today? Are you drawn to formal pedigree, or to hunger and curiosity?
I look for hunger, heart, and curiosity. You can teach technique, but you can’t teach drive. When someone walks in with genuine passion, that matters more to me than a résumé.
You can teach technique, but you can’t teach drive.
12. Looking back, is there anything you wish you had understood earlier in your career?
That patience is part of the process. I was always in a rush to get to the next level. Over time I learned that mastery takes time and every stage matters. Appreciate the process!
13. For home cooks wanting to elevate their everyday meals, what is one technique, mindset, or habit you believe makes the biggest impact?
Season with intention. Taste often, adjust, and don’t be afraid of acid or salt. Those two things alone can transform a dish immediately.
14. Do you have a guilty-pleasure snack or dish that might surprise people?
A good old-fashioned bean-and-cheese burrito. No frills—just comfort. It never fails. And maybe some scrambled eggs, too!
Chef Rogelio Garcia | Instagram | Facebook
Auro
400 Silverado Trail N, Calistoga, CA 94515
