Chris Cosentino

Quick Facts

ProfessionChef/Partner, Incanto Restaurant, San Francisco, CA Competing forMichael J Fox Foundation for Parkinsons Research

Chris Cosentino, aka @OffalChris, is a graduate of the culinary program at Johnson & Wales university and went on to build his résumé at Red Sage in Washington, D.C. and Rubicon, Chez Panisse, Belon, and Redwood Park in the San Francisco Bay Area. Cosentino took his first executive chef position at Incanto in 2002 where his inspired and innovative interpretations of rustic Italian fare promptly earned the restaurant its first 3-star review from the San Francisco Chronicle. In addition to serving as Incanto’s executive chef, Cosentino is also a co-creator of Boccalone artisanal salumeria and has gained international acclaim as a leading expert and proponent of offal cookery. Cosentino has been notably featured on the Food Network in The Next Iron Chef America and Chefs vs. City and has penned several articles firsthand for national publications including Mountain Biking Magazine, Jamie Oliver, and the cult-favorite comic Wolverine. 2011 saw the debut of a line of clothing from Cosentino and a sold-out line of shoes available through Zappos.com and editorial features in Men’s Journal, Vanity Fair, The Wall Street Journal, and Bon Appétit, and CBS Sunday Morning’s annual food segment. This year, Chris debuted PIGG, a pork concept at UMAMIcatessen in collaboration with SBE Entertainment as well as his first cookbook entitled Beginnings: My Way to Start a Meal from Olive Press Media, an imprint of Williams-Sonoma and Weldon Owen publishers.