Napa Valley Chef Up For Prestigious James Beard Award

NAPA VALLEY, CA — A Napa Valley chef is a finalist for a James Beard Award, a prestigious honor billed as the restaurant industry's equivalent of an Oscar.

Executive Chef Rogelio Garcia of Auro at Four Seasons Resort Napa Valley in Calistoga is among five nominees named finalists in the Best Chef: California category — one of several award categories announced by the James Beard Foundation® in a ceremony Wednesday at the Waldorf Astoria in Washington, D.C.

The James Beard Awards are among the nation’s most prestigious honors in the culinary and food media industries. The awards recognize exceptional talent and those with a demonstrated commitment to racial and gender equity, community, sustainability and a culture where all can thrive. The namesake, James Beard, is considered "America's first foodie." He authored several cookbooks and was anointed the "Dean of American cookery" by the New York Times in 1954.

The Best Chef Award recognizes those who set high culinary skills and leadership standards. They have also helped create a sustainable work culture in their regions while contributing positively to their broader community.

Garcia's fellow nominees for the Best Chef California category included Geoff Davis, chef at Burdell in Oakland; Lord Maynard Llera, chef at Kuya Lord in Los Angeles; Tara Monsod, chef at Animae in San Diego; and Buu "Billy" Ngo, chef at Kru in Sacramento.

Clare Reichenbach, chief executive officer of the James Beard Foundation, made opening remarks highlighting how the Foundation is excited to celebrate outstanding achievement while continuing to build on its mission of "Good Food for Good®" in support of the independent restaurant industry and broader food culture.

"Congratulations to all of our esteemed honorees and nominees on this remarkable achievement," Reichenbach said. "Your vision, and continued dedication to excellence—both on and beyond the plate—make you true leaders of American culinary. Thank you for all you are doing to set a better standard for our industry and broader food system."

The James Beard Foundation’s Restaurant and Chef Awards—established in 1990 and first awarded in 1991—is one of five separate recognition programs of the Awards. It celebrates excellence in a range of experiences, from fine-dining establishments to casual gems and emerging talents to established luminaries.

The 2024 Restaurant and Chef Awards nominees are recognized across 22 categories.

"The Restaurant and Chef Awards Committee extends its heartfelt congratulations to the 2024
nominees—an exceptional list of culinary leaders and teams whose unique contributions greatly enrich our industry and broader food culture," said Restaurant and Chef Committee Co-Chairs, Lauren Saria and Allecia Vermillion.

Winners will be celebrated at the 33rd annual James Beard Restaurant and Chef Awards ceremony June 10 at the Lyric Opera of Chicago. The award ceremony will be live-streamed on Eater.com.

"Despite so many ongoing challenges, this list is a positive reminder of the exceptional talent and dynamism of our industry—it gives me hope for the future of independent restaurants," said Tanya Holland, chair of the James Beard Awards Committee and member of the James Beard Foundation Board of Trustees. "As Awards Committee Chair, I am honored to congratulate each of you and look forward to celebrating together in Chicago this June."

About Chef Rogelio Garcia

According to his bio on Auronapavalley.com, Garcia was born in Mexico City and raised in Los Angeles and Napa. His culinary interest was sparked at an after-school job as a dishwasher at a restaurant in Yountville. Rising through the kitchen ranks, Chef Garcia held positions in some of wine country’s most respected restaurants including at two-Michelin-starred Cyrus in Healdsburg under the guidance of renowned Chef Douglas Keane, as Executive Sous Chef at Calistoga Ranch, as Chef de Partie at the iconic, three-Michelin-starred The French Laundry, and finally as Executive Chef at Angèle along the Napa River.

Following his time in wine country, Chef Garcia set forth to San Francisco where he spent the last seven years perfecting his craft at notable restaurants such as Traci des Jardins’ The Commissary, then at Michelin-starred Spruce, earning Michelin stars of his own in 2018 and 2019. Most recently, Chef Garcia led the team at Luce in San Francisco’s InterContinental Hotel. Additionally, Chef Garcia is an alumnus of Bravo’s "Top Chef Season 15" and author of an upcoming cookbook, "Convivir: Modern Mexican Cooking in California’s Wine Country."

Chef Garcia feels inspired by his return to his culinary roots in wine country and looks forward to telling the stories of the incredible local farmers and producers through his dishes, and crafting a fresh, distinguished, fine dining experience for guests that leaves a lasting impression long after their meal.

See the full list of honorees and nominees in the pdf below and on the James Beard Foundation website.