Mirabel Hotel & Restaurant Group is proud to announce that Food & Wine magazine has named Justin Cogley, Executive Chef of Aubergine, as a recipient of their prestigious 25th annual Best New Chef Award for 2013. The award honors talented up-and-coming innovators who have run their own kitchens for five years or less.
Food & Wine editors choose the Best New Chefs after a months-long selection process. The editors solicit nominations from restaurant critics, food writers and other trusted experts around the country, then travel incognito to taste the food themselves. Chefs who have been in charge of a kitchen for five years or fewer are eligible. Over the past 25 years this prestigious award has recognized stars early in their careers, like Thomas Keller (‘88), Daniel Boulud (’88), Tom Colicchio (’91), and David Chang (’06). Their unique culinary visions embody what it means to be a FOOD & WINE Best New Chef.
Cogley will be featured in the July 2013 issue of Food & Wine for a profile of the Best New Chefs, and invited to participate in the annual Food & Wine Classic held in Aspen, June 14-16.
“This is quite an accomplishment for Justin, and his whole team. It’s wonderful to see a talent, such as Justin’s, receive such an honor. He truly deserves all of this recognition.” Mirabel’s CEO, David Fink, comments.
About Justin Cogley
Executive Chef of Aubergine, Cogley comes to Carmel by way of Chicago, where he was chef de cuisine at Charlie Trotter’s and Elysian Hotel’s kitchen. 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.
Press release issued by Food & Wine magazine 4/2/13: