Justin Bogle

Training at The Restaurant School at Walnut Hill College gave Justin Bogle the formal base that carried into high-pressure kitchens. The sequence that followed shows a conventional climb done with speed: Alma de Cuba in Philadelphia in 2002, Striped Bass in Philadelphia in 2004, then Gilt in New York as sous chef in 2006. At Gilt in New York, the sous-chef role became Executive Chef, a post he held until 2012. That move mattered less as a promotion than as a shift in responsibility, with Bogle taking on authorship as well as execution.

In 2016, he moved to Le Coucou in New York City as Head Chef, working in a room where precision and consistency were part of the brief. Since 2022, Justin Bogle has been Executive Chef of Manhatta. The work there reflects the earlier stops on his resume: Philadelphia fundamentals, New York repetition, and the kind of control that comes from moving through each stage without skipping the grind. His cuisine at Manhatta is described as refined and distinctive, with a personal touch carried through the pass.

At Manhatta, Justin Bogle works as Executive Chef, shaping cuisine that reads as refined and distinctive, with a personal touch.