Born in Mexico City and raised in Los Angeles and Napa by a single mother, Rogelio Garcia began his culinary career humbly in high school as a dishwasher for a restaurant in Yountville. Soon after, he was cooking in Napa at Hurley’s and Angèle, spending his days off staging at Yountville’s Redd and San Francisco’s Michael Mina. Later, Chef Rogelio landed a position with Cyrus in Healdsburg, and then served as Sous Chef at Calistoga Ranch before becoming Chef de Partie at Thomas Keller’s French Laundry. When an opportunity arose to return to Angèle as Executive Chef, Rogelio spent the next three years creating classic dishes with a twist. He currently serves as Executive Chef at Traci Des Jardins’ The Commissary, focusing on Spanish-influenced California cuisine. Inspired by The Commissary’s display kitchen, Rogelio hosts a monthly Open Kitchen Chef Series featuring a rotating group of visiting guest chefs and culinary luminaries who focus on a single ingredient for a multi-course prix-fixe dinner. While he did not attend culinary school, he attributes his success in the industry to his hard work ethic, culinary mentors and passion for cooking, driven by curiosity and innovation.
