Executive Chef Justin Bogle

New York Fine Dining at Its Best

Executive Chef Justin Bogle continues to make his mark at GILT, since winning Michelin's Two Stars rating for the restaurant in 2009, just one of seven in Manhattan to achieve such a distinction. At just 30 years old, Chef Bogle is already on the rise as the youngest chef in the city to earn this recognition. In August 2010, Chef Bogle was named a " Rising Star Chef" by Restaurant Hospitality, followed by Zagat honoring him as one of New York's "30 under 30" Up-and-Coming Chefs to watch in 2011.

Bogle, graduated from The Restaurant School at Walnut Hill College in Philadelphia PA, making his start at the highly praised Alma de Cuba as Sous Chef under Executive Chef Douglas Rodriguez in Philadelphia. He then moved on to Striped Bass were he worked alongside Chef Christopher Lee in developing one of the most successful restaurants in Philadelphia.

Armed with an impressive resume, Bogle joined GILT as the Executive Sous Chef in 2006, where he continued his collaboration with Lee garnering several high profile ratings. Most notably Chef Bogle has earned Two Stars from the MICHELIN Guide for 2012, which is his fourth year with coveted honor.

Bogle's Modern American menu at our New York fine dining establishment continues to raise the bar in culinary pursuits, incorporating seasonal ingredients and continuing to place service at the vanguard of every dining experience. Bogle's portfolio of dishes includes: Heirloom Tomatoes, Kindai Tuna, Bacon and Eggs, Spanish Octopus, Matsutake Mushroom, Foie Gras, Mangalista Pork, Dry-Aged Niman Ranch Strip Loin, Wild Alaskan King Salmon, Cobia, Label Rouge Chicken and Steamed Madai.