Justin Bogle
Chef Justin Bogle continues to make his mark at GILT as their Executive Chef. Rooted in the classics, Bogle's unique approach makes the most of the best ingredients, creating completely new ideas and innovative presentations while still utilizing comforting, familiar flavors. His primary goal is creating something delicious that people will want to eat, always using the highest-quality, sustainable ingredients.
Bogle is the youngest chef in New York City to receive Two Stars from the MICHELIN Guide, which he has received for the third year in a row with the recent announcement for the 2012 Guide. (GILT has earned the coveted award for the fourth consecutive year.) In August 2010, Bogle was named a "Rising Star Chef" by Restaurant Hospitality, followed by Zagat honoring him as one of New York City's "30 Under 30" Up-and-Coming Chefs to watch in 2011. He also recently appeared on the Martha Stewart Show, showcasing his celebrated "dirt salad."
A graduate of The Restaurant School at Walnut Hill College in Philadelphia PA, Bogle made his start at the highly praised Alma de Cuba as the Sous Chef under Executive Chef Douglas Rodriguez. He eventually moved to the Striped Bass where he worked side by side with Chef Christopher Lee in developing one of the most successful restaurants in Philadelphia. Equipped with an extensive resume, Bogle moved to GILT in New York City along with Lee where Bogle continued to collaborate with Lee as the Executive Sous Chef.
As Executive Chef, Bogle maintains GILT's Modern American menu, continuing to raise the culinary bar, incorporating seasonal ingredients and continuing to place service at the forefront of every dining experience. Bogle's portfolio of dishes includes Foie Gras with pancetta spice, kumquat mostarda, candied black olive, fennel and pine nut, Black Cod with Tandoori spices, roasted eggplant, lentils, mustard greens and toasted coconut, and Squab Breast with smoked Marcona almonds, foie gras, cabbage, parsnip, and Sherry.
Bogle has appeared on local and national TV segments, such as The Martha Stewart Show and NBC's LX New York, as well as in national publications such as TIME Magazine, Food & Wine, Art Culinaire and Forbes.
"I'm thrilled to be a part of GILT's impressive portfolio of celebrated chefs," said chef Bogle. "It is an honor and a privilege to design GILT's cuisine and create memorable experiences for our guests."
The Dining Room at GILT is open for dinner on Tuesday through Saturday, with seating starting at 5:30 pm. A three-course prix fixe pre-theatre dinner for $68 is offered until 6:00 pm. A three-course prix fixe dinner is offered for $89, and a five-course tasting menu is available for $110 from 6:00 pm-10:00 pm Tuesday through Thursday and 6:00 pm-10:30 pm Friday through Saturday. GILT Bar is open seven nights a week starting at 5:00 p.m. GILT is located at The New York Palace Hotel at 455 Madison Avenue, New York, New York. For reservations or more information, please call 212-891-8100 or visit www.giltnewyork.com.
Media Contact:
Brian Honan, Director of Sales and Marketing
212 303 7767 bhonan@nypalace.com
