Auro

Evan Neumann grew up surrounded by the markets, olive groves and culinary traditions of Provence, entering his first professional kitchen at 14 and training formally at the École Hôtelière d’Avignon. By 21, he was an Executive Chef, an achievement rarely seen at that age in French gastronomy. What followed was a decade forged in some of the most demanding kitchens in the world: under Joël Robuchon at the Hôtel Métropole Monte-Carlo, on the cooking and sauce stations at Alain Ducasse au Plaza Athénée in Paris, and as Sous Chef to Anne-Sophie Pic at La Dame de Pic – Le 1920 at Four Seasons Megève, where the restaurant earned its first Michelin star during his tenure. In New York, he served as Executive Sous Chef at Daniel Boulud’s Restaurant Daniel and joined Christophe Bellanca at Essential by Christophe as Chef de Cuisine, where under his leadership the restaurant earned a Michelin star. In total, Neumann has worked across kitchens holding a combined eleven Michelin stars.

Celine Plano brings a classically trained French approach to the pastry program at Four Seasons Napa Valley. Born in Paris and trained in Bayonne, France, she has spent more than 25 years in leading hotel kitchens, including The Ritz-Carlton, Peninsula Chicago and Four Seasons Hotel Westlake Village. She now leads pastry for Auro and TRUSS, creating desserts rooted in precision and respect for ingredients.