Special dinner with Guest chef Justin Cogley from Aubergine at L’Auberge Carmel, at elements 2 nights only.
elements welcomes Justin Cogley from Aubergine Restaurant in Carmel, CA on Saturday November 17 & Sunday, November 18th, 2018.
Chef Anderson and Chef Cogley both known for their uses of hyperlocal wild and cultivated ingredients will create a menu featuring the ingredients of Coastal California and Central New Jersey. The late fall menu will showcase west and east coast shellfish, foraged vegetables and locally raised meats.
TASTING MENU $125
OPTIONAL WINE PAIRING / tier 1 $79 | tier 2 $125
Reserve Below or Call 609.924.0078
ABOUT CHEF JUSTIN COGLEY
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 triathlete and long-distance runner and competed in numerous West Coast races. 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”.
