Bogle has been described as a quiet, but equally talented version of chef Paul Liebrandt of Corton.

[2] Bogle received his culinary education at the Restaurant School at Walnut Hill College in Philadelphia, graduating in 2002.

[5] Bogle's inventive menu at Gilt included such dishes as sashimi-style scallops with rhubarb, buckwheat, horseradish snow, salted cucumber and lavender; rib-eye blue cheese, heirloom tomatoes, bordelaise; and foie gras with pancetta spice, candied black olive, kumquat mostarda, fennel and pine nuts.

Gilt received Michelin's two-star rating in 2009, 2010 and 2011 under Bogle's culinary leadership,[3] but closed in December 2012.

In 2022, Bogle was brought on to helm the culinary program as Executive Chef at Union Square Hospitality Group's Manhatta.