Cosentino graduated from Johnson & Wales then went on to work at a number of notable restaurants, including Red Sage in Washington, D.C. and Rubicon, Chez Panisse, Belon, and Redwood Park in the San Francisco Area. His first executive chef position was at Incanto, in 2002. His innovative interpretations of rustic Italian fare promptly earned the restaurant its first three-star review from the San Francisco Chronicle. Since then Cosentino has gained national acclaim as a leading proponent of offal cookery. His approach stems from a belief that no parts of an animal slaughtered for food should go to waste. Chris has a strong commitment to sustainable principles and humanely raised meats and is an avid researcher of ancient cooking techniques and culinary lore. Chris is also co-creator of Boccalone, an artisanal salumeria.
