By Damián Autorino
Editor at Moto Perpetuo
The Los Angeles Opera has announced its 40th season (2025-2026), marking James Conlon’s final year as music director after 20 years leading the company.
However, the excitement around the season was dampened by the announcement that Missy Mazzoli’s Lincoln in the Bardo, originally scheduled to have its world premiere at LA Opera, will now debut at the Metropolitan Opera in October 2026.
LA Opera President Christopher Koelsch said, “With rising costs, it’s harder to manifest all our dreams. It’s a wonderful project, and when it reaches the Met, it will be impactful. What Missy and Royce have done in adapting such a difficult work is miraculous.”
The season includes five mainstage productions at the Dorothy Chandler Pavilion, three of which will be conducted by Conlon:
West Side Story by Leonard Bernstein, starring Gabriella Reyes and Duke Kim, in a new LA production directed by Francesca Zambello, featuring Jerome Robbins’ iconic choreography.
Revivals of Giuseppe Verdi’s Falstaff and Wolfgang Amadeus Mozart’s The Magic Flute (Die Zauberflöte).
Other revivals include Giacomo Puccini’s La Bohème and Philip Glass’ Akhnaten.
Additionally, two world premieres will take place in smaller venues:
Hildegard, a new opera by Sarah Kirkland Snider inspired by the mystic composer Hildegard von Bingen, in partnership with Beth Morrison Projects, presented at The Wallis.
The Tower of Babel, a community opera by composer-librettist Carla Lucero, presented at the Cathedral of Our Lady of the Angels under Conlon’s baton.
Conlon, who will assume the role of Conductor Laureate at the end of the season, said, “I’m thrilled to conclude my tenure by conducting three great operas, including the final works of both Mozart and Verdi. Coupling these with Wagner in a concert tribute unites three pillars of operatic tradition for a grand finale. After conducting over 900 performances of these composers, I look forward to a future with LA Opera and my continued bond with the company as Conductor Laureate.”
Subscribe to our newsletter