

How the Sausage is Made
with Chris Cosentino
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
Guests
Bryan Voltaggio isn’t just a chef; he’s a generational talent, respected by his peers and admired by food lovers everywhere. His restaurants—Voltaggio Brothers Steakhouse, Vulcania (co-owned with his brother Michael), and the soon-to-open Wye Oak Tavern—each tell a story of culinary mastery and savory innovation.
Douglas Keane, the talented chef and co-owner of the renowned Michelin-starred restaurant Cyrus, in Geyserville, CA, has had a remarkable culinary journey that began with his Michigan roots
In opening Chez Noir, Chef Black shares his passion for both modern, European-influenced cuisine, and California’s coastal bounty, blending technical expertise with a nuanced celebration of thoughtfully sourced raw ingredients.
Chef Timon Balloo’s food draws from a broad range of international flavors. From his Chinese, Indian-Trinidadian heritage to his classic European training, to the diverse kitchens where he built his career, each step along the way has led Balloo to become the chef he is today