The intimate 12-table Aubergine restaurant features an underground wine cellar constructed beneath the inn’s courtyard to house the restaurant’s 2,500-bottle collection. The wine list features numerous great wines from around the world with a particular focus on wines from Monterey County and France.

Wine Pairings
Sommelier Pairing • 125 dollars
Reserve Pairing • 175 dollars

Download the Full Wine List Here

Yulanda Santos

After several years in the banking industry, Yulanda decided to follow her passion for baking. She went to Tante Maries Cooking School in San Francisco where she graduated from the baking and pastry program and she’s never looked back.

Her pastry knowledge expanded as she worked in many great kitchens and her passion for baking only grew stronger. Her career has brought her to the kitchens of One Market in San Francisco, Aqua and Aureole in Las Vegas, George’s at the Cove in La Jolla, California and Charlie Palmer’s Dry Creek Kitchen in Healdsburg, California.

Originally from San Diego, the opportunity to be the Pastry Chef at Post Ranch Inn in Big Sur brought her from wine country back to the California coastline.

Yulanda is currently the Pastry Chef at Aubergine at L’Auberge Carmel. Her desserts are inspired by her surroundings and fresh produce from local farmers.

Yulanda also enjoys traveling the world to gain new experiences and bring new flavor profiles to her menu. She plans on eating her way through the world…life couldn’t be sweeter.

Daniel Williston

Originally from West Los Angeles, CA, Daniel has been a resident of Monterey since 2005. Daniel has always had a love of cooking from a very young age helping his mother wherever he could with dinner at home. While attending High School in the town of Sonora, CA, Daniel began working in kitchens at the age of seventeen on the weekends and during summer break.

After enrolling in a summer culinary program at a local community college after high school, Daniel decided to pursue a life in the kitchen indefinitely. He enrolled in the Business program at CSUMB. After four years of fulltime class and work Daniel decided to focus his efforts directly on cooking.

Daniel has been a member of the Aubergine staff since 2010. Working under Chef Justin Cogley since 2011 Daniel has been able to hone his skills and take part in the knowledge and creativity of Chef Cogley, as well as participate in logistically challenging local events such as the Gourmet Fest.

KI CHUNG

Born in Incheon, South Korea, Ki grew his love for cooking early on from his grandmother. He watched her in the kitchen making some of the many traditional dishes of Korea that were no longer practiced and was intrigued. The recipes were passed down from her mother who was one of the Chefs of the Korean Royal Court. After he moved to the Bay Area and because his parents were working full-time, he had to learn to make food at home at a very young age to feed himself and his siblings. He found himself in a kitchen at a chinese restaurant owned by his girlfriend’s parents to start learning the fundamentals of his cooking career. After graduating from high school he persisted and was accepted as a stage at the legendary French Laundry in Yountville in order to strengthen his chances of being accepted to the best culinary school in the world, The Culinary Institute of America. Upon being accepted, he spent a year in New York learning the program during the weekday and traveling to Manhattan to stage every weekend in order to learn at the best restaurants that the city had to offer. His need for education after school lead him to multiple stints across the world such as Manresa, Benu, The Fat Duck, and Jean George. Upon graduating, Ki joined the team at Commis restaurant in Oakland in his hometown as a Chef de Partie. During his time at Commis, he heard of the team at Aubergine and their unique style of cooking that showcases the land and the sea. He since then moved to the Monterey county and has been working with the team to keep cooking and increasing his knowledge of the beautiful bounty that this part of the world has to offer. Ki currently works as Sous Chef at the restaurant working with Executive Chef Justin Cogley and Executive Sous Chef Daniel Williston to further innovate and develop the work at Aubergine.

These intimate classes offer participants the unique opportunity to work in the Aubergine Kitchen with the chef. Each class begins with a champagne welcome before students take a hands-on approach to learning the subject du jour. Executive Chef Justin Cogley guides each student with professional knowledge and a variety of essential techniques while giving recommendations for cooking at home. Each class concludes with a taste of that day’s labor and a head full of ideas.

Classes are held from 11:30 am to 1:30 pm, includes recipes and instruction.
Cooking Classes - $125* per person | Pastry Classes - $100* per person
Children under 12 require parental or legal guardian supervision.

Redefining Flavor Dinner Series

Three Course Dinner including Wine Pairings
$115* per person, 6 PM Seating

Redefining Flavor is a dinner series for everyone! The team at Aubergine has crafted a wonderful two hour service that does not compromise the dining experience, rather encompasses a fresh look on flavor and fine dining. Executive Chef Justin Cogley and Pastry Chef Yulanda Santos will guide guests through flavors and ingredients that inspire them.

Please subscribe to our mailing list to receive the Redefining Flavor menu two weeks prior to dinner date:
March 8, 2017
April 5, 2017
May 10, 2017
June 14, 2017
July 12, 2017
August 9, 2017
September 6, 2017
October 11, 2017
November 8, 2017
December 13, 2017

Make sure to share your experience on social media using #redefiningflavor

Reservations are highly suggested and may be made by calling 831 624 8578 or booking through Open Table.

Due to weather/availability the featured ingredients are subject to change. *Plus service fee and tax