Napa Valley’s dining scene is famous for its vineyards, but the region’s most quietly influential voice may be Chef Rogelio Garcia. From dishwashing at fifteen to winning – and sustaining – a Michelin star at Auro, Rogelio’s journey shows how grit, culture, and creativity can coexist in a single kitchen. In this week’s Chef’s PSA podcast I caught up with my old friend to unpack his upcoming cookbook “Convivir,” the guest-chef circuit, and how he keeps a team motivated when the pressure never stops.
Guest-Chef DinnersLogistics matter more than ego. Rogelio urges chefs to “travel with mise en place and humility.”
Writing “Convivir”The book is half memoir, half recipe manual; every chapter ends with a family-style dish that says “let’s live together.”
Team CultureHe builds “culture boards” in the prep kitchen—photos, quotes, and goals—so every cook feels ownership.
Instagram vs. RealitySocial media plating can inspire, but “if it doesn’t eat well, it’s a prop.”
Mental HealthA nightly 10-minute gratitude routine keeps Michelin pressure in check.
Rogelio Garcia Instagram : https://www.instagram.com/chefrogeliogarcia/
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