Justin Bogle facts for kids
| Born | March 23, 1981 |
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| Cooking style | Modern American |
| Education | The Restaurant School at Walnut Hill College |
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Justin Bogle is a talented American chef. He is well-known for his amazing cooking skills. He once led the kitchen at the famous Gilt restaurant in New York City. In 2009, when he was just 28 years old, Chef Bogle made history. He became the youngest American chef to receive two Michelin stars. These stars are a very high honor in the cooking world.
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Chef Justin Bogle's Journey
Chef Justin Bogle learned how to cook at a special school. He studied at the Restaurant School at Walnut Hill College in Philadelphia. He finished his studies there in 2002. After graduating, he worked with other famous chefs. These included Jose Garces and Douglas Rodriquez at a restaurant called Alma de Cuba.
In 2004, Justin Bogle traveled through Spain. This trip helped him learn new cooking ideas. When he came back, he continued his training. He worked at The Striped Bass restaurant in Philadelphia. There, he learned from Chef Christopher Lee. Chef Lee later became the head chef at Gilt.
Leading the Kitchen at Gilt
Justin Bogle became the head chef at Gilt restaurant. This restaurant was inside The New York Palace Hotel in Midtown Manhattan. He started at Gilt in 2006 as a sous chef. A sous chef is like a second-in-command in the kitchen.
Chef Bogle created many new and exciting dishes at Gilt. Some of his unique creations included scallops served like sashimi. He also made rib-eye steak with blue cheese. Another special dish was foie gras with interesting flavors. Under his leadership, Gilt earned two Michelin stars. This happened in 2009, 2010, and 2011. The restaurant Gilt closed its doors in December 2012.
Cooking at Le Coucou
Since 2016, Chef Bogle has been the Chef de Cuisine at Le Coucou Restaurant. This is another well-known restaurant in New York City. A Chef de Cuisine is the main chef in charge of the kitchen.
New Role at Manhatta
In 2022, Chef Bogle took on a new challenge. He became the Executive Chef at Manhatta. This restaurant is part of the Union Square Hospitality Group. As Executive Chef, he leads the entire cooking program there.
See also
- Molecular gastronomy (a way of cooking that uses science)
