SUSTAINABLE SEAFOOD RECIPES CHEF
Executive chef of Incanto, San Francisco
Co-founder of Boccalone, San Francisco and Pigg, Los Angeles
Chris Cosentino graduated from Johnson & Wales University in Providence, Rhode Island and went on to build his resumé at Red Sage in Washington, DC and Rubicon, Chez Panisse and Redwood Park in the San Francisco Bay Area. Chris took his first executive chef position at Incanto restaurant 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.
Chris is also a co-founder of Boccalone, an artisanal salumeria in San Francisco and Pigg, a restaurant that specializes in pork, in Los Angeles, and has gained international acclaim as a leading expert and proponent of offal cookery. He has appeared on numerous television cooking shows, and has been featured in many national publications including Men's Journal, Vanity Fair online, Bon Appétit, Food & Wine, and more.