Matt's in the Market

2014 Planes, Trains, and Traveling Chefs Series
all rights reserved. photography and web design by flashpoint design
First & Pike     94 Pike Street     Suite 32     Seattle, WA 98101     Top Floor     206-467-7909     Lunch 11:30-2:30 Monday-Saturday     Dinner 5:30-10:00 Monday-Saturday

Chris CosentinoChris Cosentino

Chris Cosentino, aka @OffalChris, is a graduate of 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 at Incanto in 2002 where his inspired and innovative interpretations of rustic Italian fare promptly earned the restaurant both critical and popular acclaim until its closure in 2014.  In addition to serving as chef/partner of Porcellino, 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.  2012 saw the debut of Cosentino’s first cookbook Beginnings: My Way to Start a Meal from Olive Press media and his debut in BRAVO’s “Top Chef Masters” series earning over $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 and will debut a new concept in San Francisco’s SoMa neighborhood in summer 2014. He is currently working on a title dedicated to offal with writer and photographer Michael Harlan Turkell published by Clarkson Potter in 2015.





> Return to 2014 Planes, Trains, and Traveling Chefs.


Matt's in the Market welcomes Campari as a sponsor of the
third annual Planes, Trains, and Traveling Chefs series.

The Inn at the MarketWe would like to thank The Inn at the Market (206-443-3600) for their generous participation,
helping to make this remarkable series possible.