The story
At Aubergine, located at the Relais & Châteaux L’Auberge Carmel, Executive Chef-Director Justin Cogley crafts a precise, ingredient-driven cuisine. The restaurant, which earned its second Michelin star in 2024, is a destination for those seeking a deep connection with the seasons. Chef Cogley, a Relais & Châteaux Grand Chef, describes his food with a simple purpose: “Each plate has a purpose.” His style balances innovation with a profound respect for the finest local ingredients.
The dining experience centers on a seven-course Tasting Menu that changes daily. This is not a fixed script but an of-the-moment celebration of what is ripe and ready. A sample menu might begin with an oyster in yuzu emulsion, progress through a white anchovy tart, and continue to courses like morels with chicken jus and ramps, or a ribeye with kohlrabi and sunflower miso. Desserts, such as a strawberry cremeaux with pistachio and olive oil cake, are crafted to complement the savory courses with equal mastery.
The restaurant itself is intimate, with just nine tables. Below the inn’s courtyard lies an impressive underground wine cellar housing a 3,700-bottle collection. The wine list, a recipient of Wine Spectator’s Best of Award of Excellence, focuses on renowned regions like Burgundy, Champagne, and California, alongside undiscovered selections. For those who wish to elevate the evening, course-by-course wine pairings, including a reserve and a zero-proof option, are available.
Chef Cogley’s journey includes time at Charlie Trotter’s in Chicago and being named a Food & Wine Best New Chef in 2013. His kitchen, alongside his team, has also earned James Beard Award nominations for Best Chef, West and Outstanding Service. The result is a restaurant that feels both grounded and extraordinary—a place where the past and future of Californian cuisine meet on a single plate.
Recognition
Ambience
Details
Location
