Justin Cogley joined Aubergine in January 2011 and, as Executive Chef, oversees Aubergine and all culinary programs at L’Auberge Carmel. He arrived in Carmel after building his career in Chicago, where he helped open the Elysian Hotel as Executive Sous Chef. Prior to that, he spent four years at Charlie Trotter’s renowned restaurant, rising to Chef de Cuisine and leading menu development, special events, and kitchen operations.

Before entering the culinary world, Cogley was a professional international figure skater with Disney on Ice, touring Asia, Australia, and Europe. Exposure to global cuisines during his travels inspired his culinary path, leading him to study at the Western Culinary Institute in Portland, where he graduated with top honors in 2005 before launching his career at Charlie Trotter’s.

An avid long-distance trail runner, Cogley also created Rediscovering Coastal Cuisine, a collaborative event celebrating the biodiversity of California’s Central Coast. Under his leadership, Aubergine has earned significant national and international acclaim, including major industry awards, top hospitality rankings, and prestigious chef distinctions recognizing his excellence, creativity, and leadership.