Chris Cosentino is a passionate chef, author, cyclist, and philanthropist.<\/p>\n
After graduating from Johnson & Wales University, Cosentino got his professional start at some of the country\u2019s most beloved restaurants in Washington, D.C. and then the Bay Area. In his first executive chef position at Incanto in San Francisco, he elevated a neighborhood Italian restaurant to the international scene. Cosentino helped raise awareness about sustainability and utilizing the entire animal. He then mastered the art of hand-crafted cured meats in creating Boccalone, a celebrated cured meat company.<\/p>\n
In 2014, Cosentino opened Cockscomb, showcasing dishes inspired by San Francisco\u2019s rich culinary and artistic history. As critic Michael Bauer noted: “There\u2019s nothing else like it, and Cosentino has a consistent, unwavering vision.”<\/p>\n
In 2017 Cosentino expanded beyond the Bay Area with Jackrabbit in Portland, celebrating the Pacific Northwest\u2019s rich history, ingredients, and artisans. Next, he opened Acacia House in the Napa Valley to rave reviews. \u201cCosentino strategically blends his bold style with a more refined approach.\u201d<\/p>\n
In 2019, Cosentino opened Rosalie Italian Soul in Houston, inspired by his great-grandmother and his Italian American upbringing. In 2023, Cosentino channeled his New England roots to revamp the menu at Nick\u2019s Cove, updating classic dishes to create a delightful blend of East and West Coast fish houses at this West Marin destination.<\/p>\n
Cosentino wrote a James Beard Award nominated cookbook, Offal Good: Cooking from the Heart with Guts<\/em> (2017), the seminal cookbook on offal. He also wrote Beginnings: My Way to Start a Meal<\/em> in (2012), collaborated with Marvel to write Wolverine: In the Flesh<\/em> (2013).<\/p>\n Cosentino won BRAVO’s “Top Chef Masters,\u201d earning over $140,000 for The Michael J. Fox Foundation. An avid cyclist, Cosentino is on the advisory board of Chefs Cycle, an annual cycling event that raises funds for No Kid Hungry.<\/p>\n <\/p>","protected":false},"featured_media":6838,"template":"","class_list":["post-679","chef","type-chef","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/chef\/679","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/chef"}],"about":[{"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/types\/chef"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/media\/6838"}],"wp:attachment":[{"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/media?parent=679"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}