Justin Cogley

Self-driven chef who built Aubergine from 1-star to 2-star status; Relais & Châteaux Grand Chef; known for Japanese-influenced Monterey Bay cuisine

Career

• Executive Chef at L'Auberge Carmel/Aubergine, Carmel-by-the-Sea (2008-present)
• Sous Chef at Silks, San Francisco (2005-2008)
• Line Cook at The Lodge at Pebble Beach, Pebble Beach (2002-2005)