Auro Restaurant Retains Michelin Star Under Chef Evan Neumann at Four Seasons Napa Valley

Excitement fills the air at the Four Seasons Resort and Residences in Napa Valley as Auro has proudly secured its Michelin star for a fourth consecutive year. This achievement, celebrated at the Michelin Guide California ceremony on June 24, 2026, in San Diego, marks a significant milestone for the acclaimed Calistoga restaurant, especially under the guidance of new Executive Chef Evan Neumann. The restaurant’s culinary direction now features a contemporary American menu that beautifully melds foundational French techniques with distinct Japanese influences, all while prominently showcasing local Napa Valley ingredients.

Auro has been making waves in the culinary scene since its inception by Rogelio Garcia in 2022, who earned the establishment’s first Michelin star merely eight months after opening. Following his departure, the restaurant flourished under the leadership of the Four Seasons team until Chef Neumann took the helm in April. His vision? To ensure that every guest experiences an unforgettable evening while maintaining the exacting standards associated with Michelin-caliber dining.

During the transition, the commitment to excellence was steadfast, thanks to Sous Chefs Lika Nevarez and Luis Patino, who ensured smooth operations until Neumann’s arrival. Collaboratively, the team crafted a new menu, honing each dish meticulously. With trust in their creations firmly established, they caught the attention of Michelin inspectors, leading to a successful re-inspection that retained the highly coveted star. “While a kitchen may be inherited, a Michelin star is not,” remarked Neumann, illustrating the dedication required from his team. He expressed immense pride in fulfilling this reputation in such a short period before the inspectors.returned.

A Culinary Dialogue Between Land and Sea

The essence of Auro’s renewed menu is captured in a standout dish aptly named Razor Clam: From the Valley to the Shoreline. Featuring wild California razor clams paired with local produce, this dish creates a dialogue between the ocean and farmland. The vinegar from Napa Valley’s vineyards, combined with delicate smokiness from dried vine shoots, enhances the dish, while coastal seaweed and fresh fennel elegantly tie everything together, crowned with finger lime and sea beans.

Another example of Neumann’s culinary artistry is found in the sea scallop dish, served with a silky Japanese curry sabayon, sake gel, charred farm-grown broccolini, and a light genmaicha tuile. This combination exemplifies the perfect balance of richness and umami, showcasing the seamless integration of French culinary technique with innovative Japanese flair.

Offering a unique transition between courses, Neumann presents a sophisticated pre-dessert featuring the freshness of Napa Valley in an artful composition including Marshall’s Farm honey and Gipson Golden bee pollen. This delightful mixture of bavarois, rich crémeux, a crisp tuile, aromatic lemon thyme emulsion, and a hint of olive oil showcases the unyielding commitment to local ingredients. Neumann emphasizes that each dish tells a story rooted in the ingredients themselves, aiming to create a lasting emotional connection to the region for guests.

Culinary Excellence with a Global Perspective

The high standards that Auro consistently achieves are deeply intertwined with Chef Neumann’s impressive international experience. Growing up in Avignon, he entered professional kitchens at just 14 and received formal training at the École Hôtelière d’Avignon, quickly rising to the rank of executive chef by the age of 21. Over the next decade, he honed his skills in some of the most prestigious kitchens worldwide, under esteemed chefs like Joël Robuchon in Monaco and Alain Ducasse in Paris.

Before arriving in Napa Valley, Neumann was recognized as a sous chef at La Dame de Pic, achieving a Michelin star for Le 1920, and later as executive sous chef at Daniel Boulud’s Restaurant Daniel in New York. His culinary journey has collectively received eleven Michelin stars across various establishments, adding to Auro’s resplendent reputation.

Enhancing the glistening dining experience, award-winning Resort Beverage Manager Derek Stevenson curates an extraordinary wine program that garnered a Best of Award of Excellence from Wine Spectator for the fourth consecutive year. With over 4,400 bottles spanning 750 labels, emphasis is placed on local growers while showcasing rare selections from the Old World, drawing attention to the distinct narratives each bottle represents.

For travelers wishing to immerse themselves in this culinary excellence, Auro currently offers the Savour the Stars package, available on select dates through March 31, 2027. This exclusive experience includes an overnight stay at the luxurious resort, complemented by a Michelin-starred dinner for two at Auro featuring the Signature Tasting Menu, expertly paired with wines curated by Stevenson.

Source- Four Seasons Resort

Source: The post California Welcomes Another Consecutive Michelin Star for Auro Under New Executive Chef Evan Neumann as the Acclaimed Calistoga Restaurant Retains its Culinary Crown with a Contemporary American Menu at Four Seasons Resort and Residences Napa Valley first appeared on www.travelandtourworld.com.