Chef Rogelio Garcia began his culinary career in Yountville, while working toward his high school diploma. Rogelio spent all his free time observing and helping in notable kitchens throughout Napa Valley and in San Francisco.
It wasn’t long before his eagerness and impeccable work ethic paid off. At age 15, he landed a job as a dishwasher in Napa. When he had his second son he took a job as sous chef at the now-closed, but highly regarded, Cyrus restaurant in Healdsburg. His rich history working in some of the finest kitchens includes positions such as executive sous chef at Calistoga Ranch, chef de partie at French Laundry, and executive chef at Angele and The Commissary where he received 3 stars from the highly acclaimed critic Michael Bauer of the San Francisco Chronicle. He attributes his successes to his culinary mentors and a deep passion for cooking.
In spring of 2018, Rogelio joined the team at San Francisco’s Michelin-starred Spruce. As the chef de cuisine, Rogelio oversees the day-to-day operations of the kitchen and its menu of refined American dishes. Rogelio’s familiarity with Spruce’s style of cuisine – refined yet approachable – allows him to display his creativity, meanwhile incorporating many different techniques alongside the finest ingredients. Frequent trips to the local farmers’ markets and custom-grown ingredients from the restaurant’s farm, SMIP Ranch, are highlighted in his cooking.
Rogelio was a contestant on Bravo’s Top Chef and has cooked at the famed James Beard Foundation House. In his spare time, he enjoys spending time with his two young sons.