Matt's in the Market



 
2017/2018 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 is the chef and co-owner of San Francisco’s celebrated Cockscomb restaurant; the newly-opened Jackrabbit in Portland, OR; and Acacia House at Las Alcobas, a Luxury Collection Hotel in Napa Valley  – alongside partner Oliver Wharton and parent company Delicious MFG & CO. He is also the chef & co-creator of Boccalone artisanal salumeria. Cosentino’s first executive chef position began at Incanto in 2002 where his innovative Italian and whole animal cookery drew critical acclaim. Cosentino opened Cockscomb in 2014, showcasing a range of sustainable meat cuts and dishes inspired by the city’s culinary history, which San Francisco Chronicle restaurant critic Michael Bauer awarded 3 stars, deeming that: "There’s nothing else like it, and Cosentino has a consistent, unwavering vision." Cosentino has appeared on Food Network’s “Next Iron Chef America,” “Chefs vs. City,” and BRAVO's "Top Chef Masters,” earning over $140,000 for The Michael J. Fox Foundation as the season four winner. In late August 2017, Cosentino, along with writer and photographer Michael Harlan Turkell, debuted Offal Good: Cooking From The Heart, With Guts (Clarkson Potter), a resource for mastering how to cook and honor the animals we eat and explore the unique quality of our ingredients. He is also the author of Beginnings: My Way To Start A Meal (Potter/Ten Speed/Harmony) and collaborated with Marvel to produce a 32-page comic book called Wolverine: In The Flesh

 

 

 

 

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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.