Justin CogleyThe California chef on the art of Champagne pairing.

Justin CogleyThe California chef on the art of Champagne pairing.

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 the Single Ingredient program.

Annick Weber: When we hear “Champagne,” we tend to think of aperitif. What’s your ideal moment for bubbles? 

Justin Cogley: When I go out for a special dinner, I like to drink Champagne all the way through, not just at the beginning of the me...

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