Chris Cosentino
Koast - Kihei, HI
Chris Cosentino, a multifaceted culinary talent, author, cyclist, and philanthropist, has left an indelible mark on the culinary world. A graduate of the culinary program at Johnson & Wales University in Rhode Island, Cosentino embarked on his culinary journey, honing his skills at esteemed restaurants in Washington, D.C., and the Bay Area.
His transformative tenure as the executive chef at Incanto elevated the neighborhood Italian restaurant onto the international stage. Over twelve years, Cosentino garnered critical acclaim for his innovative Italian cuisine and whole animal cooking, championing sustainability and utilizing every part of the animal. His expertise in hand-crafted cured meats led to the creation of Boccalone, a celebrated cured meat company with a presence in the Bay Area, including a shop in San Francisco’s Ferry Building.
In 2014, Cosentino unveiled his eponymous restaurant, Cockscomb, in San Francisco, showcasing sustainable meats and dishes inspired by the city’s rich culinary and artistic heritage. The restaurant earned a glowing three-star review from San Francisco Chronicle’s esteemed restaurant critic Michael Bauer, who hailed Cosentino’s unwavering vision.
Expanding his culinary footprint, Cosentino ventured beyond the Bay Area, opening Jackrabbit in Portland, OR, in 2017, and Acacia House in Napa Valley, both receiving rave reviews. In 2019, he launched Rosalie Italian Soul in Downtown Houston, a deeply personal endeavor paying homage to his great-grandmother with classic red-sauce dishes inspired by his Italian American upbringing.
In 2023, Cosentino revitalized the menu at historic Nick’s Cove in Tomales Bay, infusing a delightful blend of East and West Coast fish house classics. Currently, he is gearing up to open Koast, a celebration of local ingredients and coastal cuisine, in Wailea Village on Maui, slated for late 2024.
Chris Cosentino is also an accomplished author, with his cookbook “Offal Good: Cooking from the Heart with Guts” earning a James Beard Award nomination. He has contributed to Peloton magazine, blending his passion for food with cycling. His philanthropic endeavors include winning BRAVO’s Top Chef Masters and participating in Chefs Cycle and the POW bicycle alliance, advocating for children’s hunger relief and environmental protection.
Residing in San Francisco with his wife, son, and dog, Cosentino finds solace in cycling and telemark skiing during his free time. His boundless creativity and commitment to culinary excellence continue to inspire and shape the culinary landscape.
