Born in Mexico and raised in Northern California with deep connections to local farmers, Rogelio Garcia’s cooking showcases Mexican culinary techniques and locally sourced ingredients. Garcia began working in Northern California kitchens at the age of 15, when he landed a job as a dishwasher in Napa while still in high school. Garcia’s culinary career includes positions at two-Michelin starred Cyrus in Healdsburg, where he worked under Chef Douglas Keane, and as Chef de Partie at French Laundry. As Executive Chef at Angele; and then at The Commissary, he received 3 stars from renowned San Francisco Chronicle food critic Michael Bauer. Garcia earned Michelin stars at Spruce for 2018 and 2019. He is currently Chef at Michelin-starred Luce in San Francisco’s Intercontinental Hotel. Rogelio is a Bravo's Top Chef Season 15 alum and has been a featured chef at two dinners at the famed James Beard Foundation House.