Aaron Rayon joined Luca in July of 2017. Rayor, who hails from the Los Angeles area, was most recently employed at Bestia. Bestia is considered by many LA food critics as ‘adventurous’, energetic’, ‘the hottest table in town’ and ‘one of the most cutting edge Italian restaurants in that community’. Prior to joining Bestia, Rayor’s career included stints at Salt’s Cure and the remarkable restaurant of Chef Dan Barber, Blue Hill at Stone Barns. Rayor was educated at Culinary Institute of America in Hyde Park, NY. He also received a baking and pastry diploma from The Art Institute in Orange County, CA.
Ramon Serrano rejoined our team in April of 2017. He is responsible for running the hotel and overall, day-to-day operations, while working on sales, marketing, and public relations as well as generating revenue for the hotel through increased room bookings and food and beverage sales.
Ramon Serrano brings over 10 years of hospitality management knowledge to L’ Auberge Carmel. He gained valuable experience most recently as General Manager for Hotel Griffon & the Inn at Union Square in San Francisco. Previous to that, he worked at various Relais & Chateaux properties, including Dunton Hot Springs in Colorado, Hotel Les Mars in Healdsburg, and Castle Hill Inn & Resort in Rhode Island.
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. As such, he was responsible for menu creation, special events, and extensive instruction and management of the culinary staff.
With delicate interplay between creativity, tradition, and respect for his ingredients, Cogley’s food is deeply unique. His style is a sophisticated balance between innovation and unwavering deference for the finest ingredients he procures. “If I had to describe my food,” Cogley says, “I would say each plate has a purpose.” Cogley’s goal is to inspire guests to enjoy a broad combination of flavors and textures. He may present a diner with a vegetable prepared three ways on his plate but, Cogley says, “each of the flavors will be unique and pure.”
Prior to his career as a chef, Cogley was a professional international figure skater performing with “Disney on Ice.” Traveling and touring with the show for four years in Asia, Australia and Europe, Cogley was exposed to new flavors and cuisines, as well as a myriad of food markets and international techniques. These culinary experiences confirmed his passion for food, travel, and good wine, and when he returned to the United States, he enrolled at the Western Culinary Institute and began working in select restaurants in Portland, Oregon. After graduating with top honors in 2005, he launched his culinary career on the team at Charlie Trotter’s.
Under the direction of Chef Cogley and his team, Aubergine has enjoyed substantial acclaim. In 2015 & 2016 they were nominated for two James Beard Foundation awards including Best Chef, West and Outstanding Service. 2014 & 2015 saw Aubergine earn Wine Spectator’s Best of Award of Excellence and Forbes Travel Guide’s highest Five-Star rating recognizing excellence in restaurants. Also in 2014 L’Auberge Carmel was named Travel + Leisure’s World’s Best Awards as a Top 100 Hotels Overall and one of the Top Resorts in the Continental United State. 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”.
Born and raised in Monterey County, Lauren is a firm believer that cultivating unique and memorable guest experiences is imperative for maintaining Carmel as a coveted vacation destination.
After attending San Francisco State University and graduating with B.A. in Communication Studies, she began her hospitality career back in Monterey. Earning a position at Embassy Suites Monterey Bay, she honed her hospitality skills, working in multiple departments. Her roles at the John Q. Hammons property included Sales Associate, Guest Services Representative, Reservationist, Executive Assistant to the General Manager, and Group Rooms Coordinator.
Gillian Bryson graduated from CSUMB in 2016 with a degree in Communication & Design with a business minor. Gillian will be works with all properties to on all marketing materials for print and digital advertising, social media, and menu designs. She also works closely with our web designer to design websites for each location. Gillian will also develops many of our items used for GourmetFest such as the program book, tasting maps and banners, just to name a few.
Gillian is a great addition to our team. She brings with her plenty of knowledge in recent graphic design programs and social media platforms that keep Mirabel Group at the forefront of hospitality and restaurant marketing.
After receiving her MS in Math and MBA in Operations, Terry enjoyed a long career with IBM in both marketing and manufacturing divisions. Relocating from Florida to California, Terry created a consulting business around Strategic Planning and Development/Outreach for nonprofits. Her third career came when Terry joined Nepenthe Restaurant in Big Sur, California as Accounting Manager for the restaurant, café and gift shop. She worked for the Fassett Family for many years before joining the Mirabel Hotel and Restaurant Group in Carmel, California as Accounting Manager in 2016. Terry has trekked in Nepal and Patagonia and has her sights on the Dolomiti and northern Greece in the near future. She also volunteers many hours for the local community nonprofits.