FOR IMMEDIATE RELEASE
Chef Rogelio Garcia Takes the Helm at The Four Seasons, Calistoga
San Francisco, June 15, 2022- Chef Rogelio Garcia is excited to announce his return to the Napa Valley, where he will be the Executive Chef at The Four Seasons, Calistoga, realizing a longtime dream of opening a restaurant in the heart of Wine Country. Chef Garcia’s vision for the new venue will reference his global cooking techniques in a menu that spotlights Napa Valley produce and artisans and pair exquisitely with the Valley’s world-class wines.
He will also be overseeing TRUSS Restaurant + Bar, adding his culinary touch to the more casual menu there. Chef Garcia’s first venture in Napa marks his return to the Napa, where he cut his culinary teeth in some of the Valley's most respected kitchens: Cyrus, Angele, Calistoga Ranch, and The French Laundry. Garcia spent the last 7 years in San Francisco, where he was the Chef at Traci des Jardins Commissary, Michelin-starred Spruce, and most recently, at Luce in the InterContinental Hotel.
“Returning to the place where I started my culinary career feels like the warmest homecoming,” said Chef Garcia. “I look forward to telling the stories of the incredible local farmers and producers through my dishes, and crafting a fresh, distinguished, fine dining experience for guests that leaves a lasting impression long after their meal.”
FOR IMMEDIATE RELEASE
Chef Rogelio Garcia announces cookbook:
Convivir, Modern Mexican Cooking in California’s Wine Country
San Francisco, May 15, 2022- In this, his first cookbook, Garcia takes inspiration from the terroir of the farms, the bounty of the oceans off California’s coast, the meats and poultry of Northern California’s ranches; and the authenticity and influence of California’s Mexican heritage. The cookbook brings together locavore and Mexican cuisine in a concept that is both timeless and timely, personal and at once universal, as all immigrant stories are peppered with anecdotes about Rogelio's own journey from Mexico to Napa, from dishwasher to Michelin-starred chef.
Along with 130 original recipes and 150 full-color photos, Convivir will include six complete menus highlighting selected Mexican holidays. Wine pairings, many with a focus on Mexican-owned California vintners, will be recommended for all the complete menus and many of the recipes, thus placing Modern Mexican cuisine squarely in the world of fine dining.
“Your Social Security Number has been denied and you will need to call the Social Security office.”
This is my first memory of being rejected for a job at a high-end restaurant where I really wanted to work. I felt a knot on my stomach and as I walked out of the office of Human Resources, my eyes started to water.
This memory, albeit painful, is at the heart of what has inspired me to write this cookbook. At some point, I felt compelled to tell my story and share my immigrant experience through food-- the journey of what it means to be born in Mexico and grow up in Northern California. And that's exactly how I approach food. At the heart of my cuisine is Mexico; but the ingredients, discipline, and techniques are pure California. It is through food that I am able to translate my experiences and tell my story”.
Convivir, Modern Mexican Cooking in California’s Wine Country, is scheduled for publication in April 2024 by Petaluma-based Cameron & Company (a division of Harry Abrams; Rogelio Garcia, author; Andrea Lawson Gray, writer).