Chef Justin Bogle of Le Coucou - Biography

New York, NY

September 2017

A graduate of The Restaurant School at Walnut Hill College in Philadelphia, Justin Bogle got his start working for Chef Douglas Rodriguez at Alma de Cuba, the pioneering Cuban restaurant from Douglas and Stephen Starr. Jose Garces was chef de cuisine; Bogle was sous chef. They were heady times in a stacked kitchen. From Alma de Cuba, Bogle moved on to Striped Bass, where he worked side by side with Christopher Lee.

Bogle followed Lee to New York in 2006 for an executive sous chef role at Gilt. In 2008, he took the helm as executive chef, and in less than a year in that position, Bogle became the youngest chef, at age 28, to earn two Michelin stars. He earned two stars from The New York Times, along with a StarChefs Rising Stars Award. 

After Gilt closed in 2012, Bogle went back to Philadelphia to open Avance, in the former space of George Perrier’s legendary Le Bec-Fin. After the short-lived project, Bogle reunited with Garces Group as corporate executive chef, opening a slew of restaurants. In 2016, Bogle came full circle and joined Starr Restauant Group and Chef Daniel Rose as chef de cuisine of his New York debut Le Coucou, earning three stars from The New York Times and the 2017 James Beard Award “Best New Restaurant.”