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

At the prestigious Michelin Guide California ceremony held in San Diego on June 24, 2026, the culinary crown was successfully retained by Auro at Four Seasons Resort and Residences Napa Valley. A Michelin star was earned by the establishment for a fourth consecutive year, marking a triumphant milestone as the first accolade achieved under the leadership of the newly appointed Executive Chef, Evan Neumann. The kitchen is now guided by a sharper, more refined point of view, wherein contemporary American cuisine is built upon foundational French technique and distinct Japanese influences. Local Napa Valley ingredients are utilized to lead every single plate presented to guests. Currently, no other restaurant in the destination of Calistoga holds a star, cementing the property’s status as an unparalleled gastronomic destination.

The foundations of Auro were originally established in 2022 by Rogelio Garcia, by whom the first Michelin star was earned just eight months after opening. Following his departure, the kitchen was meticulously managed by the Four Seasons team until the right leader could be selected. The culinary operations were officially entrusted to Neumann in April. From the very moment of the reopening, a single, unified intention was shared by the entire team: an evening worth remembering was to be given to every guest and the exceptionally high standard represented by the Michelin star was to be fully honoured.

During the transitional phase, the kitchen was held steady by Sous Chefs Lika Nevarez and Luis Patino. Upon the arrival of Neumann in April, the new menu was built collaboratively by the team, course by course. Once complete confidence in the work was established, the Michelin Guide was informed that a new leader was present at the pass. The kitchen was subsequently re-inspected within months and the coveted star remained firmly in place. It was noted by Neumann that while a kitchen is inherited by a incoming chef, a Michelin star is not. With under three months faced by the team before the return of the inspectors, it was emphasised that every single service counted, leaving him immensely proud of what was put on every plate. Furthermore, it was observed by General Manager Robby Delaney that while transitions of this magnitude are typically felt within a kitchen, no such disruption was experienced by the staff, as stride was found immediately by Neumann alongside the tenured culinary team.

Harmony Between Land and Sea

The overarching culinary philosophy of the revised menu is perfectly encapsulated in a signature new dish named Razor Clam: From the Valley to the Shoreline. A conversation between land and sea is read across the plate, where wild California razor clams sourced directly off the coast are combined with local agricultural elements. The vineyard is introduced via a delicate sauce that is expertly smoked over dried Napa Valley vine shoots and given a vibrant lift with local verjuice. Coastal seaweeds and fresh fennel are utilised to tie the components together, whilst the final composition is finished with finger lime and sea beans.

The deliberate marriage of French technique and Japanese influence is demonstrated throughout the progression of the menu. A pristine sea scallop is served alongside a Japanese curry sabayon, sake gel, farm-grown charred broccolini and a delicate genmaicha tuile, allowing a meticulous balance of richness, freshness and umami to be achieved.

Before the final course is presented, a transition is offered via a sophisticated pre-dessert. The purity of the Napa Valley season is highlighted through an arrangement built around Marshall’s Farm honey and Gipson Golden bee pollen. These local treasures are masterfully expressed through a combination of a bavarois, a rich crémeux, a crisp tuile, a fragrant lemon thyme emulsion and a subtle touch of olive oil. It is maintained by Neumann that everything is started with the ingredient itself, whether it be clams from the coast or herbs from the farm, as the produce dictates exactly what a dish wants to be. The ultimate aim of the kitchen reaches far past mere technical precision; a lasting emotional connection to the region is generated, with memories carried away by guests long after the meal has concluded.

Global Pedigree and World-Class Pairings

The exceptional standard maintained at the restaurant is deeply rooted in the extensive international training of its new leader. Raised in Avignon, the first professional kitchen was entered by Neumann at the age of 14, followed by formal training at the École Hôtelière d’Avignon. The rank of executive chef was attained by him at the exceptionally young age of 21. The decade that followed was spent traversing some of the most demanding kitchens in the world. Training was completed under Joël Robuchon at the Hôtel Métropole Monte-Carlo, followed by a tenure at Alain Ducasse au Plaza Athénée in Paris, where both the cooking and sauce stations were worked by him.

Later, the role of sous chef to Anne-Sophie Pic was undertaken at La Dame de Pic, Le 1920 at Four Seasons Hotel Megève, where the establishment’s first Michelin star was earned during his tenure. In New York, the position of executive sous chef was held at Daniel Boulud’s Restaurant Daniel, before the kitchen at Essential by Christophe in Manhattan was led by him as chef de cuisine, where a Michelin star was successfully earned under his leadership. Across these distinguished establishments, a combined total of eleven Michelin stars were held by the kitchens in which he cooked.

The extraordinary culinary offerings are complemented at the table by an award-winning wine program managed by Resort Beverage Manager Derek Stevenson, who was named a 2026 James Beard Award semi-finalist for Outstanding Professional in Beverage Service. An expansive collection of more than 4,400 bottles across 750 labels is curated, an achievement recognized in Wine Spectator’s 2026 Restaurant Awards with the prestigious Best of Award of Excellence for a fourth consecutive year. Local growers from the immediate region are favoured, alongside rare Old World finds, with special focus placed on the unique stories behind each bottle.

For guests wishing to experience this acclaimed hospitality, the Savour the Stars package is currently offered for select dates through March 31, 2027. An overnight stay at the luxury resort is paired with a Michelin-starred dinner for two at Auro, featuring the Signature Tasting Menu alongside an expert wine pairing curated by Stevenson.

Source- Four Seasons Resort