Welcome to How the Sausage is Made with Chris Cosentino where I talk with chefs, restaurateurs, athletes, philanthropists, and others who inspire me. We look below the surface, behind the curtain, and dig deep to learn how the sausage is made, maybe literally in some cases.
Music by:
Tommy Guerrero
Adam Sobel is a chef, restaurateur, entrepreneur, and builder of teams driven by one simple belief: hospitality is about how you make people feel. Today, as the founder of Aether Group, Adam is focused on creating soulful, culture-driven concepts that blur the lines between food, music, art, and community. That entrepreneurial drive extends beyond restaurants. Adam is the founder of Sobelini Pizza Crunch, a chef-driven CPG brand born from his obsession with bold flavor and texture.
Philip Tessier, an acclaimed chef, author, and mentor, serves as Chef Partner at PRESS Restaurant in St. Helena, California. Best known for its modern, refined American cuisine, PRESS has earned a Michelin star and the distinction of being a World’s 50 Best Discovery restaurant. Along with Owner Samantha Rudd and Managing Partner Justin Williams, Tessier recently launched Under-Study, a new culinary marketplace with a modern patisserie, counter-service café, and butcher shop next door to PRESS in May 2025.
Shola Olunloyo is a talented, passionate, and resourceful chef, and distinguished member of the Philadelphia restaurant community. At Studio kitchen, or “SK,” Olunloyo develops and plays with culinary concepts, global foods, and cuttin-gedge technology in an approachable laboratory setting. There, he sees ideas to fruition, from concepts for restaurants to innovations for food service equipment manufacturers.
Beau Schooler is a highly skilled and innovative chef based in Juneau, Alaska. With over two decades of experience in the culinary industry, Beau has become renowned for his ability to create unique and delicious dishes using local Alaskan ingredients. Beau has continued to push the boundaries of Alaskan cuisine as the Executive Chef at In Bocca Al Lupo, a popular Italian restaurant in Juneau.
Chef Marc Murphy is a Food Network personality and acclaimed New York City restaurateur known for hosting exclusive private dining experiences and pop-up dinners at his event space in Manhattan. A familiar face at food festivals and culinary events, he is a longtime judge on Chopped. He frequently appears on The Drew Barrymore Showand other Food Network programs. He and his brother produce Umbrian Gold, a premium olive oil , and he has thriving partnerships with Burlap & Barrel Spices and Chocolat
Moderne.
