Justin Cogley joined Aubergine restaurant in January 2011. As Executive Chef he oversees

Aubergine and all of L’Auberge Carmel’s culinary programs.

Cogley comes to Carmel by way of Chicago, Illinois, where he was instrumental in opening the

Elysian Hotel’s new kitchen as Executive Sous Chef. He previously worked at Charlie Trotter’s

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.

Prior to his career as a chef, Cogley was a professional international figure skater performing

with “Disney on Ice.” Traveling and touring with the show for four years in Asia, Australia and

Europe, Cogley was exposed to new flavors and cuisines, as well as a myriad of food markets

and international techniques. These culinary experiences confirmed his passion for food, travel,

and good wine, and when he returned to the United States, he enrolled at the Western Culinary

Institute and began working in select restaurants in Portland, Oregon. After graduating with top

honors in 2005, he launched his culinary career on the team at Charlie Trotter’s.

Cogley recently became an avid long-distance trail runner and competed in many mountain

races worldwide. He also created a culinary event: Rediscovering Coastal Cuisine where he

invites talented chefs from around the country to come together and collaborate on a twelve-

course tasting menu that explores and celebrates the unique biodiversity of California’s Central

Coast.

Under the direction of Chef Cogley and his team, Aubergine has enjoyed substantial acclaim. In

early 2015 they were nominated for three James Beard Foundation awards including Best Chef,

West. 2014 saw Aubergine earn Wine Spectator's Best of Award of Excellence and Forbes

Travel Guide’s highest Five-Star rating recognizing excellence in restaurants. Also in 2014

L’Auberge Carmel was named Travel + Leisure’s World's Best Awards as a Top 100 Hotels

Overall and one of the Top Resorts in the Continental United State. In 2013, Cogley was

awarded the prestigious title of Grand Chef Relais & Châteaux, joining an esteemed list of

internationally celebrated chefs and Food & Wine magazine named Justin Cogley “Best New

Chef”

Also in the First ever State of California Michelin guide we were awarded 1 star! A first for the

central coast and only restaurant from Los Gatos to Los Angeles. Aubergine received its

Second Michelin Star in 2024.

Chef Justin Cogley

Chef Dale Talde