Justin Cogley Biography

Justin Cogley was appointed chef de cuisine of Aubergine restaurant in January 2011 where he oversees Aubergine and all of LAuberge Carmels culinary programs. Cogley comes to Carmel by way of Chicago Illinois where he was instrumental in opening the Elysian Hotels new kitchen as executive sous chef. He previously worked at Charlie Trotters critically acclaimed restaurant for four years claiming the position of chef de cuisine for the last two. As such he was responsible for menu creation special events and extensive instruction and management of the culinary staff. With delicate interplay between creativity tradition and respect for his ingredients Cogleys food is deeply unique. His style is a sophisticated balance between innovation and unwavering deference for the finest ingredients he procures. If I had to describe my food Cogley says I would say each plate has a purpose. Cogleys goal is to inspire guests to enjoy a broad combination of flavors and textures. He may present a diner with a vegetable prepared three ways on his plate but Cogley says each of the flavors will be unique and pure.

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