Passion By Design, guest: Justin Cogley

Sandy and Paula interview Justin Cogley, who has been appointed as chef de cuisine of Aubergine restaurant. Cogley replaces executive chef Christophe Grosjean, who returned to his home-country of France. In his new position Cogley oversees Aubergine and all of L'Auberge Carmel's culinary programs. Cogley comes to Carmel from Chicago, Illinois. For more than four years he worked at critically acclaimed Charlie Trotter's Restaurant, the last two of which he was chef de cuisine, responsible for the entire culinary staff, menu creation, special events and instructing the culinary team in all duties. Most recently he was the executive sous chef at the Elysian Hotel in Chicago, where he was instrumental in opening the new hotel's kitchens. "If I had to describe my food, I would say each plate has a purpose. My goal is to inspire our guests to enjoy a broader combination of flavors and textures, foods that pair well with wines. A diner may discover a vegetable prepared three ways on his plate, but each of the flavors will be unique and pure. My style of cooking is based upon the philosophy of not masking ingredients," states Cogley. Prior to his career as a chef, Cogley was a professional figure skater performing in ice shows worldwide with "Disney on Ice." Traveling and touring with the show for four years in Asia, Australia and Europe Cogley was exposed to new flavors, cultures, food markets and international techniques. These culinary experiences confirmed his passion for food, travel and good wines. When he returned to the United States he enrolled at the Western Culinary Institute, graduating with top honors while cooking at select restaurants in Portland, Oregon before joining the team at Charlie Trotter's Restaurant in 2005.