Chris Cosentino's passion for Italian food began while growing up in an Italian-American community in Rhode Island, clamming, commercial fishing, and cranking the pasta machine in his great-grandmother’s kitchen. A graduate of Johnson & Wales, Chris is a veteran of top-notch restaurant kitchens including Red Sage in Washington, D.C. and Rubicon, Chez Panisse, Belon, and Redwood Park in the San Francisco Bay Area. Prior to joining Incanto in 2002, he served as a consulting chef for the Aqua Restaurant Group and the Kimpton Group.

Chris has developed close relationships with local farmers through his dedicated involvement with the San Francisco Ferry Plaza Farmers' Market and other Bay Area farmer's markets. In addition to a commitment to sustainable principles and humanely raised meats, Chris is an avid researcher of cooking techniques, equipment, and culinary lore, and his rustic Italian fare at Incanto serves to uphold culinary traditions as well as socially responsible practices. Cured, raw or roasted; traditional cut or offal, meat is his muse. Chris is co-creator of Boccalone www.boccalone.com, an artisanal salumi line, and his abiding passion for offal has led him to work on the definitive cookbook on the subject. An Iron Chef America Winner (April 2007), Chris was selected to compete on the Food Network’s “Search for The Next Iron Chef,” making it to the final three contestants.