Justin Bogle lands on his feet with Garces

Worry no more for chef Justin Bogle, left holding the bag last summer when investors closed Avance in Center City.

Jose Garces has brought him on as corporate executive chef.

In this position - last held by Michael Fiorello - the Roxborough-bred Bogle oversees recipe and menu development for the entire group, whose holdings include Amada, Tinto, Village Whiskey, and Distrito.

"One door closes, and another one opens," Bogle said.

Though Bogle tends to delve deeply into the experimental end of things, "Jose has a brand and a vision, and I don't want to step on it," he said.

Bogle first worked for Garces more than a decade ago when Garces ran the kitchen at Alma de Cuba for chef Douglas Rodriguez.

The Iron Chef attended the penultimate night of service at Avance, Bogle said, "and he said, 'Let's catch up.' We started talking then."

In his first weeks at Garces, Bogle has bounced around from The Olde Bar (Garces' new spot at Old Original Bookbinder's) to Amada to Tinto. He is now in the kitchen with Natalie Maronski at Volver.

"There's a lot for me to learn," he said.

He'll be developing the menu at the New York City outpost of Amada, opening later this year in Battery Park City.

Eater first reported word of Bogle's hiring.