He joined Incanto as executive chef in 2002 and his innovative interpretations of rustic Italian fare promptly earned the restaurant its first 3-star San Francisco Chronicle review. Since then, Cosentino has gained national acclaim as a leading proponent of offal cookery. His gutsy approach stems from a belief that no part of an animal slaughtered for food should go to waste. From beef tendon to duck tongue to fish spine, he has demonstrated that the “fifth quarter” offers an untapped array of flavors and textures—and can make for elegant, mouthwatering dishes.
In addition to serving as Incanto’s executive chef, Cosentino is co-creator of Boccalone, an artisanal salumeria. He was a contestan on the first season of the Food Network’s Next Iron Chef America, and can now be seen on the network’s Chefs vs. City show. He has also worked with local company, Cordarounds, to design a pair of “gluttony pants.” In his spare time, Cosentino enjoys mountain biking around Northern California and spending time with his family.