Chef Chris Cosentino of Cockscomb - Biography

San Francisco, CA

September 2016

For Rhode Islander Chris Cosentino, clamming, fishing, and pasta making were a part of everyday life. As a teenager, he worked in restaurants and went on to graduate from Johnson & Wales University in 1992. Cosentino began his career in earnest at Red Sage in Washington, D.C., before moving to San Francisco to work at Drew Nieporent’s Rubicon during Traci des Jardins’ tenure. He was than tapped to open Nierporent’s next East Coast project, The Coach House on Marth’s Vineyard. Cosentino eventually returned to the Bay Area, cooking briefly at Chez Panisse and then at Belon. As a chef-consultant for Michael Mina’s Aqua group, he opened Nob Hill in Las Vegas. 

In 2003 Cosentino took over San Francisco’s Incanto, which he quickly transformed into a destination restaurant. There he introduced guests to offal cookery, influencing palates and an entire generation of young cooks. His flavor-forward, rustic Italian menus earned a three-star review from the San Francisco Chronicle and a StarChefs Rising Star Chef Award. 

Carrying on the tradition of his Rhody ancestors, the founders of Easton Sausage Co., in 2008 Cosentino opened the Bay Area’s Boccalone and Boccalone Salumeria. He also competed on Food Network’s “The Next Iron Chef” and, in 2012, won season four of Bravo’s “Top Chef Masters,” raising $141,000 for the The Michael J. Fox Foundation for Parkinson’s Research. The same year, Cosentino published Beginnings: My Way To Start a Meal; scheduled for release in 2017 is Offal Good: Cooking with Heart, Guts, and All the Rest.

After Incanto ended its influential run in 2014, Cosentino began work on Cockscomb, which focuses on the historical cuisine and food culture of San Francisco. The “Shared Suppers” section of his menu reflects Cosentino’s gregarious nature and passion for sharing what he does best, pig ears included.