Chris Cosentino San Francisco-based chef Chris Cosentino is a James Beard Award nominee renowned for his innovative Italian and whole-animal cooking. He authored two critically acclaimed cookbooks and frequently appears on food television shows such as Iron Chef America and Chef vs. City, and won Bravo's Top Chef Masters in 2012. Experience Chris Cosentino began building his résumé at several top restaurants, including Red Sage and Kinkead's in Washington, D.C., Rubicon in San Francisco, and Chez Panisse in Berkeley. He helped open restaurants Redwood Park, Belon, and Nob Hill before taking the helm at Incanto in 2002. His rustic Italian menu, which showcased Cosentino's growing mastery of whole-animal cooking and commitment to sustainability, garnered rave local and national reviews. The chef's annual Head-to-Tail dinner, which began in 2004, became Incanto's signature event and contributed to Cosentino's national prominence.Following in the eight-decade tradition of his family's Rhode Island sausage business, he founded Boccalone, an artisan salumeria, in 2007. In 2015, Food & Wine named him one of our 50 Hall of Fame Best New Chefs. After opening the critically acclaimed Cockscomb restaurant, Cosentino expanded beyond San Francisco with Jackrabbit in Portland, Oregon, Arcadia House in Napa Valley, and Rosalie Italian Soul in Houston.When he is not working on his many business ventures, Cosentino can be found on his bike cycling for charities like No Kid Hungry and World Bicycle Relief or hosting his food podcast Losing Your Mind with Chris Cosentino, which he launched in 2019. Education Chris received his formal culinary training at Johnson & Wales University where he graduated with a bachelor of arts degree. About Food & Wine Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.