Chris Cosentino at Boccalone Salumeria

Bio

Chris Cosentino is an author and the chef/co-owner of San Francisco’s Cockscomb and Boccalone Salumeria. He is the winner of Top Chef Masters, a competitor on The Next Iron Chef and appeared on Iron Chef America.

Accolades

  • Nominee for Best Chef: West
    James Beard Foundation
  • Winner
    Top Chef Masters
  • Contestant
    Iron Chef America
  • Three Stars (Incanto)
    San Francisco Chronicle
  • Author
    Beginnings: My Way to Start a Meal
  • Bib Gourmand (Incanto)
    Michelin Guide
  • TV host
    Chefs vs. City, Pork You
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Restaurants

Where I Eat

Behind the Scenes

Chef Chris Cosentino reviews  at post.venue.name
"Saddle, ribs, & presse of Don Watson lamb, wild greens, fresh chickpeas, mint & preserved lemon @cockscombsf"
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From My Menu

Chef Larry Finn reviews Bacon chop at Cockscomb
$$$ | Seafood, | Full Bar, | Modern, | American, | Open Late, | Takes Reservations
SOMA
3 Reviews
"Not much more to say other than this is the perfect pork chop! Plus anything else chef Cosentino and the team put together that day, such as foie gras, beef heart, bone marrow or the vegetables. It is all delicious."
Chef Freedom Rains reviews Seafood salad at Cockscomb
$$$ | Seafood, | Full Bar, | Modern, | American, | Open Late, | Takes Reservations
SOMA
1 Review
"It's a great way to begin your meal without going the oyster route. Chef showcases his East Coast talent through the seafood he uses and the way he prepares it. Marinated calamari, raw chunks of albacore, and halibut ceviche topped with radishes and jalapeño and served with a Negroni on top—says San Francisco to me."
Chef Tim Luym reviews Pig Skin Spaghetti with Clams at Cockscomb
$$$ | Seafood, | Full Bar, | Modern, | American, | Open Late, | Takes Reservations
SOMA
1 Review
"What a brilliant take on a classic, vongole! The texture and functionality of the skin, mixed in with the clams, making a tasty gelatinous, sticky, scrumptious sauce just hit the spot."
Chef Joanne Weir reviews ... & Chips at Cockscomb
$$$ | Seafood, | Full Bar, | Modern, | American, | Open Late, | Takes Reservations
SOMA
1 Review
"Eat the &Chips starter at Cockscomb! Pork sausages and best potatoes ever! "
Chef Michael Voltaggio reviews Cow udder with morels special at Cockscomb
$$$ | Seafood, | Full Bar, | Modern, | American, | Open Late, | Takes Reservations
SOMA
1 Review
"Dish description: Cow udder with morels Me: chef what is this? Chef Cosentino: oh it's cow #udder with morels Me: of course it is! Go eat here, cause f%&k that’s #delicious"

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