Justin Bogle
Justin Bogle | |
|---|---|
| Occupation | Chef |
| Years active | 2002–present |
| Known for | Youngest American chef to receive two Michelin stars (2009) |
Justin Bogle is an American culinary professional who previously held the position of executive chef at Gilt in New York City. At the age of 28 in 2009, he distinguished himself as the youngest American chef to receive two Michelin stars. Bogle has been recognized as a more reserved yet equally skilled counterpart to chef Paul Liebrandt of Corton.
Career
Bogle completed his education at the Restaurant School at Walnut Hill College in Philadelphia in 2002. His early training included mentorships with chefs Jose Garces and Douglas Rodriquez at Alma de Cuba. Following a 2004 visit to Spain, he further honed his culinary expertise at Philadelphia’s Striped Bass under the guidance of chef Christopher Lee, who later took over from Paul Liebrandt as executive chef at Gilt in 2006.
Gilt
At Gilt, located within The New York Palace Hotel in Midtown Manhattan, Bogle advanced to executive chef.[1] He initially joined in 2006 as a sous chef working under then-executive chef Christopher Lee.[2]
Bogle’s creative menu included dishes such as sashimi-style scallops accompanied by rhubarb and horseradish snow, rib-eye paired with blue cheese and bordelaise sauce, and foie gras enhanced with pancetta spice and kumquat mostarda. During his tenure, Gilt was awarded two Michelin stars consistently from 2009 through 2011,[3] until the establishment closed its doors in December 2012.[1][3]
Le Coucou
Beginning in 2016, Bogle took on the role of Chef de Cuisine at Le Coucou, a Starr Restaurant based in New York City.
Manhatta
In 2022, Bogle assumed the position of Executive Chef at Manhatta, part of the Union Square Hospitality Group, where he manages the culinary operations.