Aubergine at L’Auberge Carmel, Carmel-By-The-Sea, CA (Seafood)

Chicago native, Chef Justin Cogley, traveled the world as a professional ice skater before settling into his chef position. During his time touring with ‘Disney on Ice’, Chef Cogley was exposed to new flavors and cuisines as well as a myriad of food markets and international techniques. Upon his return, he enrolled at the Western Culinary Institute where he began working in restaurants in Portland, Oregon. Chef  Cogley’s interest in Coastal Cuisine led him to create a culinary event titled ‘Rediscovering Coastal  Cuisine’ where he invites talented chefs from around the country to collaborate on a twelve-course menu to celebrate this cuisine. This award-winning chef has been providing unforgettable dining experiences at Aubergine since 2011. 

Located inside the stunning L’Auberge Carmel hotel, this Michelin star quality restaurant is known for its elaborate techniques to provide a classic approach to fine dining. Their 8-course tasting menu changes daily. Featured on their menu is the Artichoke Tart with White Anchovy, Honeycomb, and Mint.  This unique appetizer provides a combination of unusual flavors to create a savory and sweet introduction to the evening. For entrees, guests will be delighted by the Ribeye with Kohlrabi and  Sunflower Miso. Guests can finish their evening with the infamous Chocolate Brownie with  Marshmallow Fluff and Cocoa Nibs. This heavenly dessert combines a mixture of rather simple ingredients to create a decadent ending to your evening. 

To cope with the changes that the COVID-19 pandemic has brought us, Aubergine has opened its doors for outdoor dining in its interior courtyard. Aubergine is also offering weekend to-go menus and online ordering that guests can receive by joining their email list.  

Forbes 5 Star 

Gayot: Top 40 

AAA 4 Diamond 


Phone: (831) 624-8578

Tony Lagana

Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.

In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.

The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.