Chris Marchino at Cotogna


Chris Marchino is the chef for Cotogna. He received a culinary arts degree from The Cooking and Hospitality Institute of Chicago. He eventually joined Spiaggia, where he spent seven years, working his way up the ranks from line cook to executive chef, where he helped the restaurant achieve a Michelin star and a James Beard nomination for Outstanding Restaurant. During his tenure, he also helped the restaurant garner four stars from the Chicago Tribune, the only Italian restaurant in the city to do so.


  • One Star
  • Outstanding Restaurant nominee
    James Beard
  • Four Stars
    Chicago Tribune
  • Zagat 30 Under 30

My Restaurants

  • Cotogna
    490 Pacific Ave
    San Francisco, CA

Where I Eat

Behind the Scenes

Chef Chris Marchino reviews  at
"she gave me a squash and then she gave me my chicken, I put my iPhone on and dropped a post "finger lickin" #freshprince @gregkuziacarmel"
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Chef Chris Marchino reviews  at
""If I give my baby my last nickel, O and it leaves me, leaves me in a pickle, it ain't nobody's bizness if I do" -S. Cooke @tenbrinkfarmsandvineyard"
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From My Menu

Chef Patrick Kelly reviews Sformato at Cotogna
$$$ | Italian
Financial District
2 Reviews
"I love everything off the spit at Cotogna. I’ve had such a phenomenal roasted pork loin there. However, something I always get is the ever-changing sformato. It’s seasonally driven, always very simply done, and executed well."
Chef Jason Berthold reviews Raviolo di ricotta with farm egg at Cotogna
$$$ | Italian
Financial District
3 Reviews
"It's outrageous! The pasta is incredible—it’s delicate but still has a little bite to it—and then that egg with a lemony brown butter sauce really puts it over the edge."
Chef Jennifer Puccio reviews Porchetta della casa at Cotogna
$$$ | Italian
Financial District
1 Review
"You can find the roast pork loin on the 'del giorno' section of the menu, which is my go-to dish at Cotogna. Chef secret: if you sit at the counter and ask nicely, they will give you an 'end piece,' the best part of the pork loin."