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Why We Love Justin Bogle

  • Marlon Mata
  • January 19, 2011

When we talk about creativity and world-class cooking, we can’t deny that Justin Bogle lives up to his name. And why not? He’s one of the only six people in Manhattan to achieve a two-star rating from the Michelin Red Guide. To think he’s the youngest to achieve that (at the age of 28). That’s a recognition that’s virtually impossible to ignore.

He’s what you might consider as among the epitome of fine cooking. He’s also one of the few who puts American cuisine in the forefront of dining in high-class restaurants.
Trained in at The Restaurant School at Walnut Hill College in Philadelphia, PA, Bogle has undergone expert training and experience working with the best chefs in the business. Among them are Chef Douglas Rodriguez of Alma de Cuba and Chef Christopher Lee of the Striped Bass. Bogle has never failed to come up with interesting dishes that titillates the taste buds and please the eyes. And don’t forget, this man cooks modern American cuisine. Not many people have that skill or talent to dish out such exquisite dishes from a cooking style that many people think is commonplace.

Why We Love Justin BogleThere’s nothing commonplace in cuisine, once Bogle gets his magic hands working on it. It’s something that he had brought along in the GILT, the restaurant that he had worked on to get that coveted two-star ranking from the Michelin Guide. It’s a fine place for dining. It has the sophistication that is the mark of any restaurant in New York City, but it also has the simple joy of appreciating all the colors and flavors of fine dining. It’s an experience like no other while you go there.

The dishes featured in the restaurant are all creative products of Bogle’s expert cooking. Because of the seasonal nature of the ingredients, being able to relish the taste of a dish can be a rare treat. For someone of Bogle’s caliber, it takes on an entirely new meaning. This is no longer food. It’s now what you might call as a fleeting masterpiece of an artist.

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