Chef Chris Cosentino  Chris Cosentino is an American celebrity chef and reality television personality known as the winner of Top Chef Masters, a competitor on The Next Iron Chef and for his appearances on Iron Chef America. He is known for his haute cuisine offal dishes.  Chris is the Chef/Partner at Cockscomb and Boccalone Salumeria in San Francisco, as well as Acacia House in Napa Valley and Jackrabbit in Portland, OR.  Chris is an avid cyclist.

Chef Chris Cosentino

Chris Cosentino is an American celebrity chef and reality television personality known as the winner of Top Chef Masters, a competitor on The Next Iron Chef and for his appearances on Iron Chef America. He is known for his haute cuisine offal dishes.

Chris is the Chef/Partner at Cockscomb and Boccalone Salumeria in San Francisco, as well as Acacia House in Napa Valley and Jackrabbit in Portland, OR.

Chris is an avid cyclist.

 
 Chef Justin Cogley  Justin Cogley joined Aubergine restaurant in January 2011. As Executive Chef he oversees Aubergine and all of L’Auberge Carmel’s culinary programs.  Cogley comes to Carmel by way of Chicago, Illinois, where he was instrumental in opening the Elysian Hotel’s new kitchen as Executive Sous Chef. He previously worked at Charlie Trotter’s critically acclaimed restaurant for four years, claiming the position of Chef de Cuisine for the last two.  Under the direction of Chef Cogley and his team, Aubergine has enjoyed substantial acclaim. In early 2015 they were nominated for three James Beard Foundation awards including Best Chef, West. In 2013, Cogley was awarded the prestigious title of Grand Chef Relais & Châteaux, joining an esteemed list of internationally celebrated chefs and Food & Wine magazine named Justin Cogley “Best New Chef”.  Justin is an avid endurance athlete.

Chef Justin Cogley

Justin Cogley joined Aubergine restaurant in January 2011. As Executive Chef he oversees Aubergine and all of L’Auberge Carmel’s culinary programs.

Cogley comes to Carmel by way of Chicago, Illinois, where he was instrumental in opening the Elysian Hotel’s new kitchen as Executive Sous Chef. He previously worked at Charlie Trotter’s critically acclaimed restaurant for four years, claiming the position of Chef de Cuisine for the last two.

Under the direction of Chef Cogley and his team, Aubergine has enjoyed substantial acclaim. In early 2015 they were nominated for three James Beard Foundation awards including Best Chef, West. In 2013, Cogley was awarded the prestigious title of Grand Chef Relais & Châteaux, joining an esteemed list of internationally celebrated chefs and Food & Wine magazine named Justin Cogley “Best New Chef”.

Justin is an avid endurance athlete.

 Chef Rock Harper  Chef Rock began his career with the rigorous culinary curriculum of Johnson and Wales University. Chef Rock became nationally recognized by winning the Fox Reality television cooking show Hell’s Kitchen, hosted by legendary chef Gordon Ramsay. Since winning Hell’s Kitchen, Chef Rock has expanded his talents to writing, education and service to the community. In October 2010, he released the well received “44 Things Parents Should Know about Healthy Cooking for Kids.” 

Chef Rock Harper

Chef Rock began his career with the rigorous culinary curriculum of Johnson and Wales University. Chef Rock became nationally recognized by winning the Fox Reality television cooking show Hell’s Kitchen, hosted by legendary chef Gordon Ramsay. Since winning Hell’s Kitchen, Chef Rock has expanded his talents to writing, education and service to the community. In October 2010, he released the well received “44 Things Parents Should Know about Healthy Cooking for Kids.” 

 
 Chef Chris DiMinno  Chris grew up in the suburbs of New York City in a large Italian family.  His formal training took place at The Culinary Institute of America, where he graduated with his Bachelor’s degree in 2005.   DiMinno then worked at  Telepan Restaurant  on Manhattan’s Upper West Side, and then two years at the iconic restaurant  Blue Hill at Stone Barns , where he focused both his technique and the philosophy that would guide it.  In 2009, DiMinno relocated to Portland, OR, where for five years he held the chef position at  Clyde Common , a celebrated Euro-style gastropub in the Ace Hotel.  Chris has recently been tapped to lead the kitchen at Jackrabbit, located in the boutique Duniway hotel, also in Portland, OR.  Chris is am avid cyclist.   

Chef Chris DiMinno

Chris grew up in the suburbs of New York City in a large Italian family.

His formal training took place at The Culinary Institute of America, where he graduated with his Bachelor’s degree in 2005. 

DiMinno then worked at Telepan Restaurant on Manhattan’s Upper West Side, and then two years at the iconic restaurant Blue Hill at Stone Barns, where he focused both his technique and the philosophy that would guide it.

In 2009, DiMinno relocated to Portland, OR, where for five years he held the chef position at Clyde Common, a celebrated Euro-style gastropub in the Ace Hotel.

Chris has recently been tapped to lead the kitchen at Jackrabbit, located in the boutique Duniway hotel, also in Portland, OR.

Chris is am avid cyclist.

 

 Chef Chris Kollar  Chris Kollar is a chef with a particular passion for chocolate. Trained as a savory chef, Chris is a self-taught chocolatier. His inspiration is European classic chocolate making. He has traveled Europe extensively, particularly Switzerland, France, and Italy to study and learn about classic chocolates.Kollar's incredible chocolate creations have been featured by The Today Show, Forbes, and listed as one of Oprah's Favorite Things.  Chris is an avid cyclist.

Chef Chris Kollar

Chris Kollar is a chef with a particular passion for chocolate. Trained as a savory chef, Chris is a self-taught chocolatier. His inspiration is European classic chocolate making. He has traveled Europe extensively, particularly Switzerland, France, and Italy to study and learn about classic chocolates.Kollar's incredible chocolate creations have been featured by The Today Show, Forbes, and listed as one of Oprah's Favorite Things.

Chris is an avid cyclist.

 
 Beverage Specialist Eduardo Dingler  Eduardo Dingler was introduced to the world of beverages nearly two decades ago. It began as a casual curiosity that, fostered by mentors, has grown exponentially. Eduardo Dingler is a Professional Wine, Saké and Spirits Judge both in the US and Japan, a Certified Sommelier under the Court of Master Sommeliers and a Certified Sake Professional. He has led beverage programs for the Morimoto Restaurant Group throughout the world the last seven years developing Beverage programs including wine, sake and cocktails, wine labels and educating. His love for the Beverage world is fueled by his thirst for knowledge, currently studying for the next levels of his certifications, traveling to wine regions and Japan where Saké and the culture have become his passion. Currently he’s working on launching a curated online sake website in which he’ll focus on education and sales

Beverage Specialist Eduardo Dingler

Eduardo Dingler was introduced to the world of beverages nearly two decades ago. It began as a casual curiosity that, fostered by mentors, has grown exponentially. Eduardo Dingler is a Professional Wine, Saké and Spirits Judge both in the US and Japan, a Certified Sommelier under the Court of Master Sommeliers and a Certified Sake Professional. He has led beverage programs for the Morimoto Restaurant Group throughout the world the last seven years developing Beverage programs including wine, sake and cocktails, wine labels and educating. His love for the Beverage world is fueled by his thirst for knowledge, currently studying for the next levels of his certifications, traveling to wine regions and Japan where Saké and the culture have become his passion. Currently he’s working on launching a curated online sake website in which he’ll focus on education and sales