A Visit to Aubergine at L’Auberge Carmel Recipe

Executive Chef Justin Cogley in the kitchen of Aubergine at L’Auberge Justin Cogley’s first career may have been as a professional figure skater with “Disney on But these days, you can find him spinning circles around haute cuisine as executive chef of Aubergine at L’Auberge Cogley, who started his culinary career working at Charlie Trotter’s in Chicago, developed a passion for fine food and wine as his skating career took him all over Asia, Australia and Europe. At Aubergine, a jewel-box of a restaurant in Carmel-by-the-Sea, he’s so dazzled diners that he was even named one of Food & Wine magazine’s “Best New Chefs He’s all about local ingredients, even going diving with his cooks to gather their own seaweed…