Chris Cosentino, aka @OffalChris, graduated from the culinary program at Johnson & Wales University and went on to build his résumé at Red Sage in Washington, D.C. and Rubicon, Chez Panisse, Belon, and Redwood Park in the San Francisco Bay Area. Cosentino took his first executive chef position in 20002 at Incanto, where his inspired and innovative interpretations of rustic Italian fare promptly earned the restaurant both critical and popular acclaim. Cosentino is also the co-creator and chef of Boccalone artisanal salumeria and has gained international recognition as a leading expert and proponent of offal cookery.
He has been notably featured on the Food Network in the Next Iron Chef America and Chefs vs. City and has penned several articles firsthand for national publications including Mountain Biking magazine, Jamie Oliver, and the cult-favorite comic Wolverine. Cosentino's first cookbook, Beginnings: My Way to Start a Meal from Olive Press media, debuted in 2012, when he also participated in BRAVO's Top Chef Masters, earning more than $140,000 for the Michael J. Fox foundation for Parkinson's research as the Season Four winner. Cosentino is a brand ambassador for Shun Cutlery with a proprietary line of knives. In late 2014, he opened Cockscomb in San Francisco's SoMa neighborhood. He is currently working on a title dedicated to offal with writer and photographer Michael Harlan Turkell, to be published by Clarkson Potter.