Monte Verde at Seventh, Carmel-by-the-Sea, CA, 93921
Tel: 831 624 8578
auberginecarmel.com

Executive Chef-Director

Justin Cogley

Pastry ChefYulanda SantosThe award winning restaurant, recently recognized with the only Michelin star inMonterey County or between Los Angeles and the Bay Area, Aubergine islocated at L’Auberge Carmel, a Relais & Châteaux in the heart of Carmel-by-theSea. Executive Chef Justin Cogley, a Relais & Châteaux Grand Chef, and Pastry
Chef Yulanda Santos prepare skillful, ingredient-driven cuisine that celebrates
the bounty of the region.
MENU
Chef Cogley’s cuisine showcases the finest ingredients with a razor-sharp balance of deference
to the ingredients and innovations in style. The menu served nightly highlights the best
ingredients of the season, enhanced by skillful technique and an eye toward varied texturesand flavors. Desserts, masterfully prepared by Chef Santos, are irresistible complements toCogley’s savory courses. The daily changing Tasting Menu ($205 per person) is an of-themoment celebration of seasonality and creativity.

WINE SERVICE
An impressive 2,500-bottle wine cellar offers renowned and undiscovered selections from famed
wine regions around the world, with a particular focus on wines from Monterey County andFrance. For a supplement, course-by-course wine pairings are available to enhance yourexperience.

HoursDinner served Wednesday – Sunday, 5 - 8:00 p.m.
Private parties in the wine cellar or al fresco dining in
the flower-filled courtyard can be arranged upon request.

Location

Aubergine at L’Auberge CarmelMonte Verde at Seventh, Carmel-by-the-Sea, CA 93921

Awards & AccoladesMichelin One StarForbes Travel Guide Five-Star RestaurantOne Of Wine Enthusiast’s 100 Best Wine Restaurants for 2019
James Beard Semi-Finalist 2014 - 2016, Best Chef - West - Justin Cogley
James Beard Semi-Finalist 2015 & 2016, Outstanding Service: Aubergine
Food & Wine 2013 - Best New Chef Justin Cogley

In the News

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Reservations

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auberginecarmel.com

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THE HOTEL
L’Auberge Carmel is a full-service Relais & Châteaux property located in the heart of Carmelby-the-Sea just blocks from the famed Carmel Beach. Originally built in 1929, the historic hotel
is known for its graceful architecture, personalized guest services, European-style and elegance.
Individually designed guest rooms feature the finest fabrics and linens and enlarged bath areas
with radiant floor heating.
The ambiance of the hotel and restaurant blends romantic old-world charm with the luxury
of modern amenities. The hotel was completely restored in 2004, reconfiguring all 20 guest
rooms, the entrance and landscaping. A more recent renovation was completed of thecommon areas and the rooms that brought with it an elegant aesthetic, once again making
the hotel the leader in design within Carmel-by-the-Sea. The decor accents the quaintness oforiginal coved plaster walls, French windows and antique doorknobs with modern updates
such as flat-panel TVs and wireless internet access. Individually designed enlarged bath areas
feature antique travertine tiles with radiant floor heating, hand-hammered copper sinks andcustom bath products. Guest rooms feature open-canopied or tufted beds, original antiques,and custom fabrics, thoughtfully assembled by famed San Francisco designer Helga Horner.
L’Auberge Carmel is one of the village-by-the-sea’s few full service inns offering valet parking,room service and highly personalized guest services

RELAIS & CHÂTEAUXRelais & Châteaux is an exclusive collection of 500 of the finest charming hotels and gourmet
restaurants in 60 countries. From the vineyards in Napa valley to the beaches in Bali, from the olive
trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest
route for discovering each special place and country.
Founded in France in 1954, Relais & Châteaux (www.relaischateaux.com) represents the highest
benchmark in hotel accommodations and fine dining, with a select group of privately owned hotels
and restaurants worldwide. The concept grew from the vacationing traditions of well-heeled Frenchsociety, who traveled to a variety of “relais” (lodges) and “châteaux” (castles) which, while different
in architecture, scenery and cuisine, presented consistently high standards.

JUSTIN COGLEY
Aubergine Executive Chef - Director
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, hewas responsible for menu creation, special events, and extensive instruction andmanagement of the culinary staff.
With delicate interplay between creativity, tradition, and respect for hisingredients, Cogley’s food is deeply unique. His style is a sophisticated balance
between innovation and unwavering deference for the finest ingredients heprocures. “If I had to describe my food,” Cogley says, “I would say each plate
has a purpose.” Cogley’s goal is to inspire guests to enjoy a broad combinationof flavors and textures. He may present a diner with a vegetable prepared three
ways on his plate but Cogley says, “Each of the flavors will be unique and pure.”
Prior to his career as a chef, Cogley was a professional international figureskater performing with “Disney on Ice.” Traveling and touring with the showfor 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 goodwine, 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 andcompeted in numerous West Coast races. He also created a culinary event:
Rediscovering Coastal Cuisine where he invites talented chefs from around thecountry 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 enjoyedsubstantial acclaim. In 2015 & 2016 they were nominated for two James Beard
Foundation awards including Best Chef, West and Outstanding Service. 2014& 2015 saw Aubergine earn Wine Spectator’s Best of Award of Excellence,
Forbes Travel Guide’s highest Five-Star rating recognizing excellence inrestaurants and the coveted Michelin One Star. 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 & Winemagazine named Justin Cogley “Best New Chef”

YULANDA SANTOS
Aubergine Executive Pastry Chef
After several years in the banking industry, Yulanda decided to follow
her passion for baking. She went to Tante Maries Cooking School inSan Francisco where she graduated from the baking and pastry programand she’s never looked back.
Her pastry knowledge expanded as she worked in many great kitchensand her passion for baking only grew stronger. Her career has brought
her to the kitchens of One Market in San Francisco, Aqua and Aureolein Las Vegas, George’s at the Cove in La Jolla, California and Charlie
Palmer’s Dry Creek Kitchen in Healdsburg, California.
Originally from San Diego, the opportunity to be the Pastry Chef at
Post Ranch Inn in Big Sur brought her from wine country back to theCalifornia coastline.
Yulanda is currently the Pastry Chef at Aubergine at L’Auberge Carmel.
Her desserts are inspired by her surroundings and fresh produce fromlocal farmers.
Yulanda also enjoys traveling the world to gain new experiences andbring new flavor profiles to her menu. She plans on eating her way
through the world…life couldn’t be sweeter.