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
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.
Chef Johnny Courtney is the chef and co-owner of Atoma in Seattle’s Wallingford neighborhood, operating out of a charming 100-year-old Craftsman home. The restaurant has earned significant recognition, including being named a 2025 James Beard Award finalist for Best New Restaurant and one of Eater, Robb Report and Esquire’s Best New Restaurants in 2025.
An early pioneer of seasonally driven fine dining, Chef Ken Frank has been in relentless pursuit of deliciousness since his teenage years living in France. At just 23, Ken opened the first La Toque on the Sunset Strip, Today, Chef Ken Frank continues to lead La Toque with the same curiosity and passion that sparked his career, blending classic French foundations with modern creativity. His cuisine remains rooted in seasonality, guided by craftsmanship, and dedicated to the simple pursuit of joy at the table.
