Chris Cosentino '94

After graduating from J&W in 1994, Chris Cosentino has been on a whirlwind fast-track. After stints in Washington, DC's Red Sage Restaurant and Kinkead's, Chris moved on to a post at Rubicon in San Francisco.            
 
From there, posts followed at Drew Nieporent's The Coach House in Martha's Vineyard, as well as sous chef at Belon in San Francisco. Then, as a consultant with the Aqua Group, Chris opened several restaurants, including the highly acclaimed Nob Hill at the MGM Grand, Las Vegas.
 
In 2003, Chris moved back to San Francisco to open the celebrated Incanto. There he makes everything from scratch, including his own red wine vinegar, as well as curing his own pancetta and lardo salami, much the same way as his grandparents did. Chris has also become dedicated to working with local farmers to use sustainably produced ingredients on his daily-changing menus, which often include such exotic offerings as lamb tripe and beef hearts. His "guts" as a chef have won Incanto praise from Food & Wine magazine, and such local accolades as "Best Italian Restaurant" — as determined by a readers' poll in San Francisco Weekly.
In the Fall of 2005, Chris' genius in the kitchen was nationally recognized when he was invited to cook on the Martha Stewart Show, where he shined. We look forward to watching what's next on Chris' bright horizon.