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Chris Cosentino
Meet Chef Cosentino

Chris Cosentino graduated from Johnson & Wales University in Providence, Rhode Island, and went on to build his resumé at Red Sage in Washington, D.C., and at Rubicon, Chez Panisse, and Redwood Park in the San Francisco Bay Area. Chris took his first executive chef position at Incanto restaurant in 2002, where he remains today, creating inspired and innovative interpretations of rustic Italian fare. Chris is also the co-founder of Boccalone, an artisanal salumeria, and has gained international acclaim as a leading expert and proponent of offal cookery. Recently, Chris became a partner in Pigg restaurant (part of Umamicatessen) in Los Angeles, which specializes in pork.

Growing up in Rhode Island, Chris spent his time clamming, commercial fishing and cranking the pasta machine in his great-grandmother's kitchen. He was raised on a cuisine particular to parts of New England where Atlantic seafood, Yankee fare and classic Italian cooking fuse into a colorful style of cooking and eating. Creating good food was a family tradition. Chris's maternal ancestors, the Eastons, were the founders of Newport's beloved Easton's Sausage Company. Both his English and Italian heritage influence the food Chris makes today at home, in his restaurants and in his handcrafted salume.

A Conversation With Chris Cosentino

Q: What is your food philosophy?

A: I love to cook in an old-world, peasant-Italian style—just great-tasting food with simple ingredients.

Q: Why nose-to-tail cooking?

A: When an animal is slaughtered for food, I feel the best way to honor its life is to serve all of it. I also really love the flavor and textures of offal because they are complex and varied.

Q: What are three ingredients you always have on hand?

A: Extra-virgin olive oil (preferably Olivestri), salted liliput capers and vinegar.

Read the full Q & A on our blog

Building a Meat Platter The Perfect Cheese Platter Bean and Radish Salad Charred Fava Beans, Mint & Aioli Marinated Sardine & Nduja Crostini Pappa al Pomodoro Dirty Vegetables Read more about Chef Chris Cosentino's debut cookbook Buy the book
Chris's Top Picks For The Kitchen

Shun Classic 10" Hollow-Ground Flexible Slicer
"There is no better knife to slice jamón Ibérico, smoked salmon or an aged country ham. This flexible knife allows for accurate and precise cuts with grace and ease. With a bit of practice you will be able to slice ham or salmon as thin as paper."

Michel Bras Grater Set
"Designed by the famed chef himself, this amazing grater has three interchangeable grater sizes. From fine to coarse, it has great options for grating everything from cheese to citrus and chocolate. They're easy to clean and store with individual blade covers."

Le Creuset Heritage Stoneware Pâté Terrine with Press
"I cannot do my job without the best molds made. These enameled terrine molds cook with even heat and are easy to clean. I use them for all my pâtés and terrines."


Fagor 6-Qt. Stovetop Pressure Cooker
"A tough cut of meat needs to be slow cooked, which can take 3 to 4 hours, but with a pressure cooker I can finish those tough cuts in about 30 to 40 minutes. I am able to get dinner on the table at home without spending all day in the kitchen. And at Incanto, it enables me to quickly create all kinds of specials."