Aubergine Carmel

Aubergine Carmel, fine dining in Carmel-by-the-Sea

Aubergine is a fine dining restaurant located inside L'Auberge Carmel, a Relais & Châteaux property in the heart of Carmel-by-the-Sea. The restaurant is led by Justin Cogley, Executive Chef and Director, recognized as a Relais & Châteaux Grand Chef. His cuisine is defined by respect for the product and a balance between innovation and deference to the ingredients of the region.

Tasting menu and culinary offering

The main offering is an eight-course tasting menu that changes daily and is served five nights a week. The menu is structured as a celebration of seasonality and creativity, with dishes that combine refined techniques and special attention to textures and flavors. The menu includes examples such as oyster with yuzu emulsion and cucumber gelée, artichoke tart with white anchovy, honeycomb and mint, uni with sweet soy and potato, tomato with lemon thyme and caviar, or ayu with potato and squash. The menu is completed with desserts such as strawberry cremeaux with pistachios and olive oil cake, or chocolate brownie with marshmallow and cocoa nibs. The price listed on the website is $285 per person, with an additional 22% charge on each check.

Wine cellar and pairings

The restaurant has an underground wine cellar built beneath the hotel's courtyard, which houses a collection of 3,700 bottles with 1,750 selections. The selection includes renowned and lesser-known wines from wine regions around the world, with a particular focus on Champagne, Burgundy, Rhône, Germany and California. The wine list also focuses on Monterey County and France. Course-by-course wine pairings are offered for a supplement: $250 for the California pairing, $395 for the Reserve pairing, $250 for the Champagne pairing and $125 for the zero-proof pairing, all with a 22% service charge. Corkage is $100 per 750 ml bottle, with a maximum of two bottles, or one magnum with a maximum of one bottle.

Accolades and background

Aubergine has received various accolades throughout its history. In 2024 it earned a second Michelin star, after having earned the first in 2019. In 2015 and 2016 it was nominated for James Beard Foundation awards in the categories of Best Chef, West and Outstanding Service. In those same years it received Wine Spectator's Best of Award of Excellence and Forbes Travel Guide's Five-Star rating. In 2014, L'Auberge Carmel was included by Travel + Leisure in its World's Best Awards as one of the Top 100 Hotels Overall and one of the Top Resorts in the Continental United States. In 2013, Justin Cogley received the title of Relais & Châteaux Grand Chef and Food & Wine magazine named him Best New Chef.

Team

The kitchen and front-of-house team is led by Justin Cogley as Executive Chef and Director, who oversees Aubergine and all of L'Auberge Carmel's culinary programs. Cogley joined the restaurant in January 2011 and previously worked at the Elysian Hotel in Chicago and at Charlie Trotter's restaurant, where he was Chef de Cuisine. Alec Moreno holds the position of Chef de Cuisine; born in Salinas, California, he joined Aubergine in 2015 as garde manger. Tiffany DeGeorge is the Executive Sous-Chef, with experience in Michelin-starred kitchens such as The Restaurant at Meadowood, Madera and Manresa, and previously at the Sierra Mar Restaurant at Post Ranch Inn. John Haffey is the Lead Sommelier; he began his wine career in 2017 at wineries in Carmel Valley and joined Aubergine in 2018, where he has held roles as bartender, sommelier and captain before taking on his current position in 2020. Danny Macias is the Maître d', with experience in the restaurant industry since the age of fifteen, and joined the team before the restaurant earned its first Michelin star in 2019.

Space and services

The restaurant is intimate in size, with five tables. In addition to regular service, the website mentions the possibility of purchasing gift certificates, hosting special events and catering services. Reservations are made through the website. The restaurant is open Wednesday to Sunday, from 5:00 to 8:00 pm.

Location and contact

Phone: 831 624 8578 · Email: resgroup@laubergecarmel.com