Justin Cogley is executive chef at the nine-table restaurant Aubergine at L’Auberge Carmel. When he’s not cooking up Michelin-starred tasting menus that celebrate California’s seasonal bounty, he spends his time running along the scenic Pacific coast in Carmel-by-the-Sea. His sporty nature goes back to his days as a professional ice skater, which, he says, got him used to “being on his feet all day.” A long-time Champagne aficionado, Cogley has been selected by Krug to create a rice-themed recipe for This story is from Kinfolk Issue Forty-Five Buy Now Related Stories Partnerships Issue 45 Julie Cavil Five questions for Krug’s cellar master. Partnerships Issue 45 Nina Compton The New Orleans chef sings the virtues of simplicity. Partnerships Issue 45 Grape & Grain A novel guide to preparing and pairing rice. Partnerships Issue 44 Olivier Krug On the undersung art of Champagne pairing. Partnerships Issue 50 Object Matters New light on an old classic. Design Partnerships Through a Glass Lightly An experiment in transparency, in partnership with Marset.
Design Partnerships Through a Glass Lightly An experiment in transparency, in partnership with Marset.
