Born in Mexico City, Mexico and raised in Los Angeles and Napa, California, Rogelio Garcia began his culinary career humbly as a dishwasher in Yountville, while working toward his high school diploma. A self-taught chef, Rogelio spent all his free time observing and helping in notable kitchens throughout Napa Valley and in San Francisco.
"The more I was working in the kitchen, the more I wanted to experiment with different flavors. And even though I was a dishwasher, I used to jump on the line with the cooks, and they used to show me, like, ‘Hey, this is what we do here, and his is how we set this up.’ I made it a point to learn as much as possible from as many people I could, not just from the executive chefs,” Rogelio recalls of his early years in the kitchen.
It wasn’t long before his eagerness and impeccable work ethic paid off. At age 15, he landed 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. He attributes his successes to his culinary mentors and a deep passion for cooking.
In summer 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.
