Executive Chef Rogelio Garcia Opens Auro, a Fine Dining Destination at Four Seasons Resort Napa Valley

Four Seasons Resort Napa Valley debuts Auro, wine country’s newest fine dining destination from acclaimed Executive Chef Rogelio Garcia. The 88-seat restaurant showcases a seasonally inspired, rotating five-course tasting menu (USD 165 per guest) set against views of the sprawling Calistoga vineyards and the Palisades Mountains.

Auro offers seasonally driven Northern Californian cuisine prepared with global culinary techniques designed to pair with world-class local wines. Drawing inspiration from his Napa Valley upbringing and vast experience cooking at Michelin-starred destinations including The French Laundry, Spruce, Cyrus and Luce, Executive Chef Garcia’s offerings, prepared in collaboration with Chef de Cuisine Elijah Cortez, emphasize his time-honoured relationships with farmers, foragers and fishermen. Notable purveyors include Elysian Fields Lamb, Ōra King Salmon and Wolfe Ranch Quail and produce sourced from a dedicated culinary garden at neighbouring Triple S Ranch.

The weekly-changing tasting menu begins with a series of amuse-bouches, followed by a bread service of house-made Milk Bread. Fourteen-day dry-aged meats and fish are central to the menu with highlights including Dry-Aged Shima Aji, a delicate fish paired with harvest apple, cilantro, and emerald crystal lettuce; and California White Duck complete with Medjool dates, pearl salsify, and Sonoma baby beets. Other standouts include Butter Poached Norwegian Crab served with pearl onions, Nantes carrots and rose finn potato, finished with a sauce Semillon, and Kagoshima A5 Wagyu with walnut purée, creamed kale, garlic confit and black trumpet mushrooms. Desserts include a house-made gianduja hazelnut Chocolate Tart.

“I am so grateful to have the opportunity to return to Napa - where my culinary journey began - and to create a distinctive dining concept from the ground up that pays homage to outstanding producers from California and beyond,” says Executive Chef Garcia. “The Auro menu is a tribute to my evolution as a chef, and an opportunity to honour the exceptional ingredients of this region and the labour that brought them to us.”

The wine program, curated by Sommelier Derek Stevenson, encompasses a dedicated wine pairing to accompany the tasting menu in addition to the extensive list of roughly 250 labels emphasizing local Calistoga wines. Notable selections include Radio-Coteau La Neblina 2020 Pinot Noir, a Sonoma Coast terroir-driven wine with notes of cranberry, bing cherry, tobacco and roasted baking spices to pair with the duck and Merryvale Vineyards Silhouette 2020 Chardonnay, a Napa white with a nod to the old-world winemaking techniques of Burgundy to accompany the crab.

“We are excited to introduce this special dining concept by the talented Chef Rogelio Garcia to Four Seasons Resort Napa Valley. As we approach our one-year anniversary, Auro’s opening marks the final element to be completed here at the Resort, adding a much-desired elevated dining destination to our current offerings, and providing guests and visitors with a new, dynamic venue that celebrates the culinary and viticultural bounty of the Napa Valley,” says Mehdi Eftekari, General Manager of Four Seasons Resort and Residences Napa Valley.

Designed by award-winning hospitality design firm EDG, Auro draws on the organic palette of the surrounding landscape. The dining room is composed in dark woods, soil-inspired hues, and muted tones. Open and airy, the space features floor-to-ceiling glass sliding doors, opening up to an outdoor terrace and sweeping vineyard views and the Vineyard Terrace - a semi-private dining area with seating for up to twelve. Glass walls on the opposing side of the dining room allows guests the opportunity to look directly into the kitchen and watch the action, with an even more intimate view available at two chef’s tables situated within.

Born in Mexico City and raised in Los Angeles and Napa, Chef Garcia rose through the ranks in some of wine country’s most respected restaurants, before setting forth to San Francisco where he spent the last seven years perfecting his craft at notable restaurants such as Traci des Jardins’ The Commissary followed by Michelin-starred Spruce, earning Michelin stars in 2018 and 2019. 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.

Auro is located at 400 Silverado Trail in Calistoga, situated within the recently opened Four Seasons Resort Napa Valley, representing Napa Valley’s first and only resort set within a working winery. The concept complements the adjacent TRUSS Restaurant + Bar, which offers a lively indoor-outdoor vibe with a la carte menus that take diners through breakfast, lunch, cocktail hour, dinner, late night, and everything in-between.

Auro is open for dinner on Friday and Saturday nights. Soon, the restaurant will expand its dinner service to Wednesday through Saturday and introduce lunch service.

Reservations will be available online via OpenTable in the coming weeks. For more information, visit Auro's website or contact the Auro team at Auro.NapaValley@fourseasons.com or 707 709 2100.