the restaurant at L'Auberge Carmel
Executive Chef-Director Justin Cogley,
a Relais & Châteaux Grand Chef, and Pastry Chef Yulanda Santos prepare skillful, ingredient-driven cuisine that celebrates the bounty of the region.
The award-winning restaurant Aubergine is located at L’Auberge Carmel, a Relais & Châteaux in the heart of Carmel-by-the-Sea. Chef Cogley’s cuisine showcases the finest ingredients with a razor-sharp balance of deference and innovation. The menu served six nights per week highlights the best ingredients of the season, enhanced by skillful technique and an eye toward varied textures and flavors. Desserts, masterfully prepared by Chef Santos, are irresistible complements to Cogley’s savory courses.
The daily changing eight course Tasting Menu ($185 per person) is an of-the-moment celebration of seasonality and creativity. 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 and France. For a supplement, course-by-course wine pairings are available to enhance your experience.
Under the direction of Chef Cogley and his team, Aubergine has enjoyed substantial acclaim. In 2016 & 2015 they were nominated for James Beard Foundation awards including Best Chef, West and Outstanding Service. 2016 & 2015 saw Aubergine earn Wine Spectator's Best of Award of Excellence and Forbes Travel Guide’s highest Five-Star rating recognizing excellence in restaurants. 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 & Wine magazine named Justin Cogley “Best New Chef”.
In 2019, Aubergine earned a coveted star in the 2019 Michelin Guide.
our menu“the past can be changed by the future” - Yoshiki Hayashi
- The Menu
oyster, yuzu emulsion, cucumber gelee
artichoke tart, white anchovy, honeycomb, mint
uni, sweet soy, potato
tomato, lemon thyme, caviar
ayu, potato squash, meyer lemon, trout roe
shiro dashi, fava beans and shoots, lobster
morels, chicken jus, ramps
ribeye, kohlrabi, sunflower miso
strawberry cremeaux, pistachios, olive oil cake
chocolate brownie, marshmallow fluff, cocoa nibs
the menu • 185 dollars per person
a twenty percent service charge will be added to each guest check
Executive Chef-Director – Justin Cogley
Pastry Chef - Yulanda Santos
The intimate, 9 table Aubergine restaurant features an underground wine cellar constructed beneath the inn’s courtyard to house the restaurant’s 2,500-bottle collection. The wine list features numerous great wines from around the world with a particular focus on wines from Monterey County and France.
Download the Full Wine List Here
ReservationsDinner served Tuesday through Sunday 6:00 - 9:00 p.m.
press & team
If you are on assignment and would like to stay at L'Auberge Carmel or dine at Aubergine, we would be pleased to assist with your press trip. For further information, photography or to answer questions, please contact: firstname.lastname@example.org
Food & Wine
Justin Cogley: Best New Chef 2013
2019 Michelin Guide
RELAIS & CHATEAUX
Executive Chef-Director Justin Cogley - Grand Chef
- Executive Chef - Director
- Pastry Chef
- Chef de Cuisine
- Sous Chef
- General Manager
Justin Cogley joined Aubergine restaurant in January 2011. As Executive Chef-Director 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, he was responsible for menu creation, special events, and extensive instruction and management of the culinary staff.
With delicate interplay between creativity, tradition, and respect for his ingredients, Cogley’s food is deeply unique. His style is a sophisticated balance between innovation and unwavering deference for the finest ingredients he procures. “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 combination of 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 figure skater performing with “Disney on Ice.” Traveling and touring with the show for 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 good wine, 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 and competed in numerous West Coast races. He also created a culinary event: Rediscovering Coastal Cuisine where he invites talented chefs from around the country 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 enjoyed substantial 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 and Forbes Travel Guide’s highest Five-Star rating recognizing excellence in restaurants. 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 & Wine magazine named Justin Cogley “Best New Chef”.
After several years in the banking industry, Yulanda decided to follow her passion for baking. She went to Tante Maries Cooking School in San Francisco where she graduated from the baking and pastry program and she’s never looked back.
Her pastry knowledge expanded as she worked in many great kitchens and her passion for baking only grew stronger. Her career has brought her to the kitchens of One Market in San Francisco, Aqua and Aureole in 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 the California coastline.
Yulanda is currently the Pastry Chef at Aubergine at L’Auberge Carmel. Her desserts are inspired by her surroundings and fresh produce from local farmers.
Yulanda also enjoys traveling the world to gain new experiences and bring new flavor profiles to her menu. She plans on eating her way through the world…life couldn’t be sweeter.
Born in Incheon, South Korea, Ki grew his love for cooking early on from his grandmother. He watched her in the kitchen making some of the many traditional dishes of Korea that were no longer practiced and was intrigued. The recipes were passed down from her mother who was one of the Chefs of the Korean Royal Court. After he moved to the Bay Area and because his parents were working full-time, he had to learn to make food at home at a very young age to feed himself and his siblings. He found himself in a kitchen at a Chinese restaurant owned by his girlfriend’s parents to start learning the fundamentals of his cooking career. After graduating from high school he persisted and was accepted as a stage at the legendary French Laundry in Yountville in order to strengthen his chances of being accepted to the best culinary school in the world, The Culinary Institute of America. Upon being accepted, he spent a year in New York learning the program during the weekday and traveling to Manhattan to stage every weekend in order to learn at the best restaurants that the city had to offer. His need for education after school lead him to multiple stints across the world such as Manresa, Benu, The Fat Duck, and Jean George. Upon graduating, Ki joined the team at Commis restaurant in Oakland in his hometown as a Chef de Partie. During his time at Commis, he heard of the team at Aubergine and their unique style of cooking that showcases the land and the sea. He then moved to the Monterey county and has been working with the team to keep cooking and increasing his knowledge of the beautiful bounty that this part of the world has to offer. Ki currently works as Chef de Cuisine at the restaurant working with Executive Chef Justin Cogley to further innovate and develop the work at Aubergine.
Born and raised in Kalamazoo, Michigan, Trevor grew up in a family with a fondness for cooking. He always loved helping out in the kitchen or around the grill growing up, and decided to parlay that interest in to a culinary career by enrolling at Le Cordon Bleu in Miami, Florida. Trevor moved back to Michigan where he worked at Reserve Wine & Food, where he learned about whole animal butchery and the art of charcuterie, as well as bread baking.
In 2014, Trevor and his wife decided to pack their bags and head to California. Initially he worked at Jeninni Kitchen + Wine Bar as Chef de Cuisine until 2016, when the opportunity to work for Justin Cogley and his team at Aubergine was just too hard to pass up. When not in the kitchen, Trevor can usually be found with his wife and dogs exploring the beaches and hiking trails of the central coast.
Ramon Serrano brings over 15 years of hospitality management knowledge to L’ Auberge Carmel and Aubergine Restaurant. He gained valuable experience most recently as General Manager for Hotel Griffon & the Inn at Union Square in San Francisco. Previous to that, he worked at and run various Relais & Chateaux properties, including Dunton Hot Springs in Colorado, Hotel Les Mars in Healdsburg, the Horned Dorset Primavera in Puerto Rico, and Castle Hill Inn & Resort in Rhode Island.
January 3 - Savory Class: New Year, New Me...
January 18 - Savory Class: Knife Skills
Janaury 19 - Redefining Flavor Dinner: Aubergine 2.0
February 6 - Redefining Flavor Dinner: Chinese BBQ
February 14 - Pastry Class: Chocolate Truffles
February 14 - A Ode to Valentine's
February 19 - Savory Class: Raw Bar and Bubbles
February 27 - Pop-up Redefining Flavor Dinner: Everything Lobster
March 6 - Savory Class: Culinary Adventure: Cambodia
March 20 - Redefining Flavor Dinner: Spring has Sprung
March 21 - Pastry Class: Gluten-free Baking
April 3 - Savory Class: Island Time
April 10 - Redefining Flavor Dinner: Tulum, Mexico
April 11+12 - Pastry Class: 2-Day Laminated Dough Class
April 21 - Easter Brunch
May 1 - Savory Class: Culinary Adventure: Mexico
May 9 - Pastry Class: Stone Fruits
May 12 - Mother's Day Brunch
May 15 - Redefining Flavor Dinner: Singapore Street Food
June 5 - Redefining Flavor Dinner: Medieval Time
June 19 - Savory Class: Culinary Adventure: Hong Kong
July 11 - Pastry Class: Summer Fruits
July 17 - Redefining Flavor Dinner: Renaissance
July 24 - Savory Class: Classic White Wine Pairings (21+)
July 31 - Commis 10th Anniversary Dinner (Oakland, CA)
August 7 - Redefining Flavor Dinner: Summer in the Hamptons
August 15 - Pastry Class: Donuts
August 21 - Savory Class: Culinary Adventure: Brazil
August 27 - Relais & Chateaux Western Chefs Collaboration Dinner at Singlethread (Healdsburg, CA)
September 4 - Redefining Flavor Dinner: Heirloom Tomatoes
September 18 - Savory Class: Plants!
September 12 - Pastry Class: Petit Fours
September 21-23 - Robb Report Culinary Masters at Addison Restaurant (San Diego, CA)
September 26-28 - Collaboration Weekend at Magee Homestead (Saratoga, WY)
October 9 - Redefining Flavor Dinner: Back to the Future
October 10 - Pastry Class: Pumpkin Cheesecake
October 16 - Savory Class: Culinary Adventure: French Countryside
November 6 - Redefining Flavor Dinner: The Great Mushroom Hunt
November 13 - Savory Class: Thanksgiving!
November 14 - Pastry Class: Apple Strudel
November 28 - Thanksgiving Dinner
December 4 - Redefining Flavor Dinner: Japanese Izakaya
December 11 - Savory Class: Holiday Dinner Party
December 19 - Pastry Class: Buche de Noël
December 24 and 25 - Christmas Eve and Christmas Day Dinner
December 31 - New Year's Eve Celebration
These intimate classes offer participants the unique opportunity to work in the Aubergine Kitchen with the chef. Each class begins with a sparkling welcome before students take a hands-on approach to learning the subject du jour. Executive Chef Justin Cogley guides each student with professional knowledge and a variety of essential techniques while giving recommendations for cooking at home. Each class concludes with a taste of that day’s labor and a head full of ideas.
Classes are held from 11:30 am to 1:30 pm, includes recipes and instruction.
Cooking Classes - $145 plus tax and service per person
7 person maximum
Children under 12 require parental or legal guardian supervision.
Feeling stuffed from the holidays? Take the chill out of the air with these hearty, soul-satisfying recipes featuring healthy, local ingredients.
For students looking for the basics and beyond, sharpen your skills in fish butchery, chicken butchery, and general knife handling and sharpening.
Who doesn't love a good raw bar? Impress your guests when you learn the secrets of perfect oysters, succulent shrimp, baked oysters, mussels and, of course, how to pair with the perfect bubbles or Rosé.
Cambodia's food is all about the contrasts—sweet and bitter, salty and sour, fresh and cooked. Join Executive Chef Justin Cogley as he guides students to the boundless combinations and how to master them.
Cool island breezes and fruity cocktails are calling your name. Learn some of the dishes that Executive Chef Justin Cogley created on a recent culinary excursion to the Dominican Republic.
On Mexico's version of labor day (May Day), we will celebrate Mexican cuisine with a culinary trip to Baja and explore the flavors that have made the region a household name.
Fresh from an exploratory trip to the Special Administrative Area, learn the secrets to Chinese BBQ, pickles, ferments, and other elements of Chinese cookery
Taste through three different white wines and prepare food that excellently pairs with their terroir and texture.
Due to the nature of the class, it is only available to guests 21 and over.
Brazil is a land of huge diversity and there are few better ways to experience that than through its cuisine. From coast to jungle, from Fortaleza to Florianopolis, explore the rich differences and learn the techniques that make Brazilian cooking so unique.
This class is all about plant-based life. Master some easy, one pot vegetarian dishes that will delight you and your guests and have them coming back for more.
Take in the bounty and techniques of the influential country that brought us some of the most cherished staples of modern cookery.
The holiday is much more than just turkey! This class is dedicated to the side dishes that make it stand out.
Delight your friends and family when you learn the time-tested techniques of the ultimate Beef Wellington and sauce to go with it.
These intimate classes offer participants the unique opportunity to work in the Aubergine Kitchen with the chef. Each class begins with a sparkling welcome before students take a hands-on approach to learning the subject du jour. Executive Pastry Chef Yulanda Santos guides each student with professional knowledge and a variety of essential techniques while giving recommendations for cooking at home. Each class concludes with a taste of that day’s labor and a head full of ideas.
Classes are held from 11 am to 1 pm, includes recipes and instruction.
Pastry Classes - $125* plus tax and service per person (unless otherwise noted)
6 person maximum
Children under 12 require parental or legal guardian supervision.
Make chocolate truffles for your sweetheart. Better yet, make them together!
Baking with gluten-free flour and grains.
Learn the basics of making laminated dough and how to make croissants, kouign aman, and morning buns in this two day class.
Spring brings us peaches, cherries, and nectarines. Learn to make your favorite stone fruit into a cobbler, pie or crisp.
Summer is berry time. We will be making American classic desserts like cobblers, crisps and shortcakes.
Learn the difference between cake and yeast donuts. Easy glazing techniques and filling ideas.
Learn to make small bite size cakes and sweets for your next tea party or after dinner treat.
‘Tis the Season for pumpkin. An alternative to pumpkin pie is cheesecake. We will be roasting fresh pumpkins, making a gingerbread cookie crust and learning how to make the creamiest cheesecake.
Learn the craft of making strudel dough. We will be pulling the dough to create the thin layers and making a classic apple filling.
The French name for a Christmas cake shaped like a log. Just in time for your holiday dinner. Basically a jelly roll, we can keep it simple or go all out making everything from meringue mushrooms to chocolate bark.
Redefining Flavor Dinner Series
Redefining Flavor is Aubergine's monthly dinner series that emphasizes an approachable fine dining experience in an abbreviated, two hour service. Discover new flavors and what the culinary team, led by Executive Chef Justin Cogley and Pastry Chef Yulanda Santos, has been exploring with ingredients, preparations, and presentations within a different theme each month.
Subscribe to our mailing list to receive further information on Redefining Flavor dinner and menus approximately two weeks before each date.
Please subscribe to our mailing list to receive the Redefining Flavor menu two weeks prior to dinner date:
January 19, 2019: Aubergine 2.0
Experience the new Aubergine with our first Redefining Flavor of the year. Our team, led by Executive Chef Justin Cogley, took the winter closure to reflect on the past year and refine the focus, update the vision, and hone in on new flavors and techniques. Along with a slew of new hand-made china specifically and uniquely crafted for us, we will debut the fruits of that effort and the flavors available on our typical tasting menu during our grand re-opening for 2019.
February 6, 2019: Chinese BBQ
Fresh off of a fact-finding trip, the Aubergine culinary team recreates their version of a Chinese BBQ: Eel, suckling pig, goose, and a host of other traditional ingredients and spices bring the flavors of Shenzhen, Shanghai, and Hong Kong to Carmel.
February 27, 2019: Pop-up Lobster
Thanks to a particularly great catch that we were able to get our hands on, this pop-up dinner will focus on everything lobster: Think lobster jus, rolls, chawanmushi, grilled....if you are a fan of the curstacean, you will not want to miss this dinner!
March 20, 2019: Spring has Sprung
Springtime is traditionally a time for celebration as the hardships of the winter lead to the renewal and rejuvenation of spirits. This dinner will celebrate a new season and the bounty of our land with local greens, herbs, and edible flowers that California provides after the close of winter.
April 10, 2019: Tulum, Mexico
Celebrate the exotic flavors South of the Border as Aubergine recreates the native cuisine of Tulum in Carmel. Big flavors of roasts, the succulence of ceviche, and the texture of perfectly cooked octopus will delight the senses on this culinary adventure to the east coast of the Yucatan.
May 15, 2019: Singapore Street Food
Travel with us as we visit the Southeast Asian city-state from the comfort of the Aubergine dining room. While known for its spectacular beauty and cleanliness, as well as technocratic governance, Singapore also boasts a thriving street food scene that rivals any other in the world. Executive Chef Justin Cogley's take on traditional hawker fare will put flavorful dishes like Char Kway Teow and Bak Chor Mee through the prism of the bounty of the California Central Coast.
June 5, 2019: Medieval Time
The Middle Ages were more known for the Crusades and the sacking of Constantinople, but our team has taken inspiration from the foundations of Western European cuisine to create a unique dinner celebrating such staples as wheat and game as well as seasonings such as verjuice and saffron.
July 17, 2019: Renaissance
Our team is passionate and imbues their culinary efforts with dedication and attention to detail; some would say that it is akin to creating art. As a tribute to the artists of the Renaissance period and those who were influenced by it, such as Raphael, Vermeer, and Bach, Executive Chef Justin Cogley and his team will be inspired by the creativity and influence of that period for this special dining experience.
August 7, 2019: Summer in the Hamptons
Long Island has been a favored escape from the harried New York City/Tri-State area for decades, with the Hamptons developing its own subculture of leisure, enjoyment, and Northeast cuisine. On this night, we celebrate the rich, summertime traditions of this part of the world; lobster may just make an appearance!
September 4, 2019: Heirloom Tomatoes
As the summer comes to a close elsewhere, the Central Coast of California throttles up its bounty, with tomatoes taking center stage. The Aubergine team will create an entire dinner centered around the noble nightshade in various iterations and presentations.
October 9, 2019: Back to the Future
Journey with the Aubergine team to Lyon, the small city in western France that has yielded some of the greatest culinary minds of all times including the collective Meres lyonnaises, Paul Bocuse, and Daniel Boulud. Classic dishes, including Saucisson de Lyon, coq au vin, and Lyonnaise potatoes, will be featured in this dinner throwing it back to the foundations of current, French culinary trends.
November 6, 2019: The Great Mushroom Hunt
For this dinner, we journey not to a country, but to the fungi kingdom. Pine, lobster, chicken of the woods, the sought-after truffle: All have interesting etymologies and share characteristics that make them an essential part of the culinary spectrum. The abundance of umami in mushrooms creates a gustatory perception that is hard to duplicate and this dinner will celebrate the abundance of varieties available in our area.
December 4, 2019: Japanese Izakaya
For the last Redefining Flavor dinner of 2019, we visit the humble Japanese Izakaya via the Aubergine experience. Although typically known as a casual, slow affair, our take will offer the traditional elements of kushiyaki, tsukemono, and yakitori in our familiar format. Expect to delight in flavors and presentations from Japan while enjoying sake, Japanese-inspired cocktails, and the robust beers that complement and complete the Izakaya experience.
Four courses, wine pairings included
$125* per person
Please note that Redefining Flavor Dinners have a 72 hour cancellation policy
Make sure to share your experience on social media using #redefiningflavor
Reservations are highly suggested and may be made by calling 831 624 8578 or booking through Open Table.
Due to weather/availability the featured ingredients are subject to change.
*Plus service fee and tax
Leave the cooking to us by ordering a complete Thanksgiving meal to-go from Aubergine.
Order here by Monday, November 25 before noon for pick up on November 28 between 9 and 1pm
Thursday, November 28, 2019
Seating 2 - 9 pm
The traditional turkey dinner from Aubergine.
maine lobster and shaved white truffle risotto
slow roasted pennsylvanian dutch country turkey, honey cranberry jam
broken arrow ranch venison loin, spiced jus
28 day dry aged ribeye, roasted jus
cider glazed brussels sprouts
brown butter roasted baby carrots, currants
candied yam and marshmallow
pecan, maple, sage stuffing
yukon gold potato, comté
Pumpkin pie, burnt cinnamon gelato, candied pepitas
menu • 200* dollars per person
*20% Service and 8.75% Sales Tax will be added to each guest check
Phone us, e-mail us, or fill out this form to start a conversation about how we can contribute to the success of your gathering.