USA | Napa Valley will be the centre of culinary innovation and inspiration come November, as two minds unite for one night only.
Michelin-starred Chef Rogelio Garcia and two-Michelin-starred Chef Paul Liebrandt will come together for a one-night collaboration at Four Seasons Resort and Residences Napa Valley, launching The Napa Valley Standard with an evening of technique, creativity, and terroir-driven cuisine limited to 40 guests.
The Napa Valley Standard is an exclusive culinary and wine festival, serving as a platform for wine country dining that prioritises craft and technique. The inaugural event, Masters of the Table: Auro x Liebrandt, brings together Garcia, whose Auro has held Calistoga's only Michelin star for three consecutive years, and Liebrandt, who earned two Michelin stars.
Chef Rogelio Garcia celebrates California's terroir through the lens of his Mexican heritage at Auro. His seasonal seven-course menu has earned acclaim for creativity, presentation, and what guests describe as food that tells a story. A 2024 James Beard finalist for Best Chef: California and author of the James Beard Award-winning cookbook Convivir: Modern Mexican Cuisine in California's Wine Country, Garcia brings precision and narrative to Northern California ingredients.
"For me, food is how you tell the story of a place," said Chef Rogelio Garcia, Executive Chef of Auro at Four Seasons Resort Napa Valley.
"This incredible event lets us inspire each other toward flavours and plates we'd never create alone – that's what makes it exciting."
Chef Paul Liebrandt built his reputation on precision, imagination, and a visual style that redefined modern plating. His work has been profiled in Vogue, The New York Times, and the Emmy-nominated HBO documentary A Matter of Taste. Liebrandt is also the author of To The Bone, which explores his approach to modern technique and storytelling.
"Napa Valley has become one of the most important gastronomic destinations in the world," said Chef Paul Liebrandt.
"Bringing my approach here and blending it with Rogelio's command of California ingredients and Mexican tradition, that dialogue between perspectives is where the most exciting cooking happens."
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