The offally good Chris Cosentino is a renowned celebrity chef, author, restauranteur, adventurer and reality TV personality. Known for his haute cuisine offal dishes, he is co-owner of Jackrabbit in Portland, Acacia House in Napa Valley, and Rosalie in Houston with partner Oliver Wharton and parent company Delicious MFG & CO. He was the winner of Top Chef Masters in 2012, a competitor on The Next Iron Chef, and appeared on Iron Chef America. He is author of the 2017 James Beard Award nominated cookbook for a Single Subject, Offal Good: Cooking from the Heart with Guts, celebrating whole-animal cooking, and the 2012 cookbook, Beginnings: My Way to Start a Meal. He also collaborated with Marvel comics and wrote Wolverine: In the Flesh. He is a member of Chefs Cycle, a 300-mile annual bicycle ride that raises funds and awareness in support of No Kid Hungry. And he also founded CampoVelo in 2017, an annual weekend-long culinary and biking event that raises money for Chefs Cycle.

Born and raised in an Italian American community in Rhode Island, Cosentino hated offal as a child, especially the tripe his Italian grandmother prepared. But since becoming a chef himself, he has embraced a “whole-animal ethic”. He attended the culinary program at Johnson & Wales University, and upon graduating began working as a professional chef. He has cooked at some of the country’s most beloved restaurants, including Red Sage in Washington, D.C. and Incanto in the Bay Area. At Incanto, he drew critical acclaim for his innovative Italian and whole animal cooking, and over his twelve-year tenure there he mastered the art of hand-crafted cured meats and helped raise awareness about sustainability and utilising the entire animal.

Cosentino regularly connects with his legions of dedicated followers through Twitter, Instagram and Pinterest, posting pictures and videos of his delicious life both in and out of the kitchen. He also has two websites: chefchriscosentino.com, and offalgood.com.