Chris Marchino

Chris Marchino

San Francisco

About Chris Marchino

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

Where I Go Out

At My Venues

Raviolo di ricotta with farm egg
$$$, Outdoor Seating, Full Bar, Italian, Jackson Square
"This raviolo is one of the best things you can eat in SF: delicate pasta dough wrapped around homemade ricotta and the most beautiful farm egg yolk, served with brown butter and some parmesan. The moment you break the ravioli and the yolk runs into the brown butter is like magic—it tastes like the perfect hollandaise. Michael Tusk just has a knack for making the arguably simplest thing into something really stunning."
$$$, Outdoor Seating, Full Bar, Italian, Jackson Square
"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."