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 its first 3-star review from the San Francisco Chronicle. In addition to serving as Incanto's executive chef, Cosentino is also a co-creator of Boccalone artisanal salumeria and has gained international acclaim as a leading expert and proponent of offal cookery. Cosentino 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 Weldon Owen/Williams-Sonoma publishing and a proprietary shoe line with Mozzo. Cosentino is the season four winner of BRAVO's "Top Chef Masters" series winning over $140,000 for the Michael J. Fox foundation for Parkinson's research. He and Shun Cutlery are partnering to present the Shun Blue line of fine "blue" carbon steel.