Chris Cosentino is a passionate chef, author, cyclist, creator, and storyteller.

After graduating from Johnson & Wales University, Cosentino got his professional start at some of the country’s most beloved restaurants. First in Washington, D.C., at Red Sage and Kinkead’s, then in the Bay Area, including Rubicon and Chez Panisse. After helping open restaurants in San Francisco and Las Vegas, Chris got his first executive chef position at Incanto in San Francisco. He elevated this neighborhood Italian restaurant to national recognition. He also mastered the art of hand-crafted cured meats and created Boccalone, a celebrated cured meat company in the Bay Area. 

Cosentino led the whole animal movement in the US and is noted for his commitment to sustainability. In 2014, he opened Cockscomb, showcasing dishes inspired by San Francisco’s rich culinary and artistic history. As critic Michael Bauer noted: "There’s nothing else like it, and Cosentino has a consistent, unwavering vision." 

In 2017 Cosentino expanded beyond the Bay Area with Jackrabbit in Portland, celebrating the Pacific Northwest’s rich history, ingredients, and artisans. Next, he opened Acacia House in the Napa Valley to rave reviews. “Cosentino strategically blends his bold style with a more refined approach.” 

In 2019, Cosentino opened Rosalie Italian Soul in Houston, inspired by his great-grandmother and his Italian-American heritage.

In 2023, Cosentino channeled his New England roots to revamp the menu at Nick’s Cove, updating classic dishes to create a delightful blend of East and West Coast fish houses at this West Marin destination.

In 2025, Cosentino partnered with Cockscomb alums to open Koast, a celebration of local ingredients and coastal cuisine, on the island of Maui.

A longtime, well-known content creator, Cosentino has turned those skills to filmmaking. He wrote and produced a documentary series called Feast or Famine; Climate on the Table, exploring how our food system is affected by climate change.

Cosentino wrote a James Beard Award nominated cookbook, Offal Good: Cooking from the Heart with Guts (2017), the seminal cookbook on offal. He also wrote Beginnings: My Way to Start a Meal in (2012), collaborated with Marvel to write Wolverine: In the Flesh (2013).

Cosentino won BRAVO's "Top Chef Masters,” earning over $140,000 for The Michael J. Fox & A member of the POW bicycle alliance dedicated to protecting the planet's climate. 

Cosentino has hosted, judged and appeared on numerous national food television shows, including Top Chef; Top Chef Family Style; No Reservations, Bizarre Foods, Iron Chef America; Next Iron Chef; Guy’s Grocery Games; The Best Thing I Ever Ate; Tournament of Champions; and Chefs vs. City.

Cosentino hosts the podcast How the Sausage is Made, interviewing chefs and other notable characters about their professional and personal journeys to success.