Hot Gossip: A conversation with Justin Cogley
From Disney on Ice to Two Michelin Stars, Justin Cogley built a hospitality empire rooted in curiosity and authenticity.
Show Notes:
Justin Cogley (two-Michelin-starred chef of Aubergine at L'Auberge Carmel) reveals how an unconventional journey from competitive figure skating to Disney on Ice to the highest echelons of fine dining shaped his revolutionary approach to leadership and hospitality.
Justin opens up about his early obsession with food despite growing up on fast food, his formative years traveling Asia with Disney on Ice (where he'd skip buying designer clothes to dine at Michelin-starred restaurants), and his intense apprenticeship at Charlie Trotter's in Chicago. But what makes this conversation remarkable is Justin's candid reflection on rejecting the toxic "screaming kitchen" culture he experienced and instead building a kitchen rooted in kindness, curiosity, and genuine care for his team.
We explore Justin's philosophy of "all-in mastery" whether it's ultra-marathon running, champagne expertise, or cooking, and how his relationship with pain and endurance informs everything he creates. He shares the pivotal moments that shaped his competitive drive, from teachers who told him he'd never be a doctor to running 100-mile races fueled by the thought of breakfast buffets.
Justin also discusses the practical realities of running a two-Michelin-star restaurant in a small coastal town, his commitment to taking his entire team on annual international trips, his nuanced views on local versus sustainable sourcing, and why he believes Michelin stars should be a reflection of mastery rather than a source of ego or kitchen tyranny.
The conversation closes with a look toward Justin's new casual concept: a champagne and oyster-focused restaurant that will bring the same level of product quality and intentionality to a more accessible format, proving that "casual" doesn't mean compromising on excellence.