JUSTIN BOGLE
Gilt

As Executive Chef, Justin Bogle maintains Gilt's Modern American menu, continuing to raise the culinary bar, incorporating seasonal ingredients and placing service at the forefront of every dining experience. His primary goal is creating something delicious that people will want to eat, always using the best, sustainable ingredients. Justin is the youngest chef in New York City to receive two stars from the Michelin Guide, which he has received for the second year in a row in 2011. This year, Justin was recognized by Zagat as one of "30 Under 30" Up-and-Coming Chefs to watch, along with appearing on the Martha Stewart Show to demonstrate his innovative edible dirt technique.

JUSTIN BOGLE

Gilt

MODERN AMERICAN

How do you characterize your cuisine?

Modern American.

What region or ethnicity most influences your cooking?

We take inspirations from all over the world considering that is what America is all about. As far as techniques and overall passion for food, I am influenced by all the great chefs of Spain.

What is your signature dish?

The menu is constantly changing at Gilt so things are rarely repeated. But I would say our seasonal salad has garnered a lot of attention. It changes with the seasons, but its basic concept is always the same.

What kind of food were you exposed to as a child?

My family was into seafood, whether it was steamed shrimp and clams or blue crabs. I was definitely taught a great appreciation for fresh seafood.

Have you ever lived or trained overseas? Where?

I spent a month in Barcelona when I was 24. It was meant to be a working trip but turned out to be a month of just enjoying life and eating my way through Barcelona.

Is there an exotic spice or ingredient that you particularly enjoy using?

I really enjoy vadouvan.

When you cook for yourself, what do you make?

I cook very simply at home. It is usually just pasta or a grilled steak with vegetables.

What are some of the trips you have taken for inspiration?

I tend to take vacations in locations that have some type of culinary significance. Two years ago I was in Chicago to eat at Alinea and Graham Elliot. Last year I traveled to San Francisco/Napa to dine at the French Laundry, Benu, Commis, and also to enjoy the vineyards.

What are your thoughts on global cuisine?

Global cuisine is what inspires me to push myself on a daily basis.

What's the benefit of participating in New York Taste?

The benefit of participating in this event is to expose people to so many different cuisines and to familiarize them with the great restaurants and chefs that this city has to offer.

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