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PODCAST

How The Sausage Is Made with Chef Chris Cosentino

Chef Chris Cosentino

How The Sausage Is Made, is where Chef Chris Cosentino talks with chefs, restaurateurs, athletes, philanthropists, and others who inspire him. Each episode looks beneath the surface, behind the curtain, and digs deep to learn how people got to where they are now in there careers. Wins, losses, mistakes and everything in between.

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All Episodes

01:05:09

Chef Amanda Shulman

How The Sausage Is Made with Chef Chris Cosentino ·

2026/01/07

Amanda Shulman, Co-owner of Libbie Loup Hospitality and Executive Chef of Her Place Supper Club a not-restaurant dinner party restaurant with 24 seats, 2 seatings a night, sometimes four days a week. The multi-course menu is a blend of French, Italian, and American Jewish cuisines, with shared and individually plated dishes changing from top to bottom every three weeks. In 2023, Amanda opened the restaurant My Loup with her husband and the chef of the restaurant, Alex Kemp, and co-founded their

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01:34:06

Chef Marc Vetri

How The Sausage Is Made with Chef Chris Cosentino ·

2025/12/17

Marc Vetri is the chef and founder of Philadelphia’s acclaimed Vetri Cucina. A Philadelphia native, he opened the storied restaurant in 1998 with partner Jeff Benjamin. Marc’s restaurant group has since expanded nationally and internationally. In 2020, he opened Fiorella, a pasta-focused bar in Philadelphia’s Italian Market; Mr. Maurice’s Italian at Ace Hotel Kyoto in Japan, honoring his grandfather Maurice Rotenberg; and Osteria Fiorella at Red Rock Casino Resort & Spa in Las Vegas, which

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00:56:37

126 - Chef Alex Kemp

How The Sausage Is Made with Chef Chris Cosentino ·

2025/11/26

Chef Alex Kemp is the chef/partner of My Loup in Philadelphia with his wife Chef Amanda Shulman. The menu is influenced by their collective cooking experiences over the past six years, resulting in a mix of French inspired market cuisine with an emphasis on freshness.. The menu is French Canadian with a lighter touch.

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01:06:21

125 — Chef Peter Cho

How The Sausage Is Made with Chef Chris Cosentino ·

2025/11/12

Chef Peter Cho is the chef and co-owner of Han Oak and Jeju in Portland, Oregon. His cooking draws from his Korean heritage, and his formative years in New York kitchens, a commitment to honest, ingredient-driven food rooted in community and family.

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01:22:55

124 - Chef Brad Mathews

How The Sausage Is Made with Chef Chris Cosentino ·

2025/10/29

Brad Mathews is the Executive Chef and Co-Owner of ⁠Bar Le Côte⁠ in Los Olivos, California.Born in Ithaca and raised in Watkins Glen, New York, Brad’s earliest memories of hyper-local cuisine come from a childhood spent hunting, fishing, and foraging along the Finger Lakes. By fourteen, he was already cooking in small, family-run restaurants with a focus on seasonal, from-scratch food.In 2009, he moved to Los Angeles, working his way up from Cook to Executive Sous at Bar Pintxo under Chef Joe

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01:47:19

123 — Chef Andy Ricker

How The Sausage Is Made with Chef Chris Cosentino ·

2025/10/27

ANDY RICKER worked in restaurants, fields, factories, shops and construction sites all over the world before opening his first restaurant, Pok Pok, in Portland, Oregon, USA in 2005. He has since gone on to open and close several other restaurants of a similar ilk in Portland, Los Angeles, Ls Vegas and New York City and is the founder and managing director of Som beverage company. A two time James Beard Award winner and a once upon a time holder of a Michelin star for Pok Pok Ny in Brooklyn,

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01:47:19

123 — Chef Andy Ricker

How The Sausage Is Made with Chef Chris Cosentino ·

2025/10/15

Andy Ricker worked in restaurants, fields, factories, shops and construction sites all over the world before opening his first restaurant, Pok Pok, in Portland, Oregon, USA in 2005. He has since gone on to open and close several other restaurants of a similar ilk in Portland, Los Angeles, Ls Vegas and New York City and is the founder and managing director of Som beverage company. A two time James Beard Award winner and a once upon a time holder of a Michelin star for Pok Pok Ny in Brooklyn,

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01:18:08

122 — Chef Marc-Olivier Frappier

How The Sausage Is Made with Chef Chris Cosentino ·

2025/10/01

Marc-Olivier Frappier is a partner-chef of Mon Lapin, a 50-seat bistro in Montreal’s Little Italy. Mon Lapin was named Canada’s Best Restaurant 2 years in a row by C100B, and received a Michelin Recommendation. After high school, he moved to Italy, where he spent almost two years, soaking up the culinary culture that would inspire him to become a chef. He then worked in various kitchens in Europe and the US. In 2009, Marco started working at Joe Beef where he eventually became executive chef of all

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01:33:01

121 — Chef Tracy Malechek-Ezekiel

How The Sausage Is Made with Chef Chris Cosentino ·

2025/09/03

Tracy is the Chef/Co-Owner of Birdie's in Austin, Texas. She was born in Houston, Texas, and grew up just outside the city in Tomball, a suburb. Growing up, she spent her summers on her Granny and Papaw’s goat and sheep ranch in West Texas. After graduating from the University of Houston’s Hilton College of Hotel and Restaurant Management, she moved to Spain, where she fell in love with ingredient driven cooking. When she got back home, she packed up her car and drove to Chicago, where she

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02:24:20

120 — Chef Aitor Zabala

How The Sausage Is Made with Chef Chris Cosentino ·

2025/08/20

Chef Aitor Zabala is a visionary chef known for his mastery of modernist cuisine and his ability to craft immersive dining experiences. A native of Catalonia, Aitor became a key figure in the U.S. culinary scene, serving as the Creative Director for Chef Jose Andres’s ThinkFoodGroup for a decade, and where he played a pivotal role in opening groundbreaking dining concepts.In 2018, Aitor opened Somni, an intimate, chef’s counter experience housed within The Bazaar by José Andrés in LA. The restaurant

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01:10:18

119 — Chef Darryl Bell Jr.

How The Sausage Is Made with Chef Chris Cosentino ·

2025/08/06

You can take the man out of Kansas City, but not Kansas City out of the man. Missouri-native Darryl Bell Jr. knows that eminently. He’ll be the first to acknowledge that this city, steeped in history, jazz, and world-class barbecue, flavored and seasoned his upbringing in countless ways that linger. So much so that when this chef – who’s cooked in the celebrated kitchens of Alinea in Chicago, Bouchon in Yountville, Etoile in Napa, Michel Troisgros in Tokyo, Press in St. Helena, and restaurants in

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01:12:38

118 — Chef Melissa Perello

How The Sausage Is Made with Chef Chris Cosentino ·

2025/07/23

Melissa Perello is an accomplished chef and restaurateur, leading the acclaimed San Francisco restaurants Octavia and Frances.

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01:37:57

117 — Chef Bryan Voltaggio

How The Sausage Is Made with Chef Chris Cosentino ·

2025/07/09

Bryan Voltaggio isn’t just a chef; he’s a generational talent, respected by his peers and admired by food lovers everywhere. His restaurants—Voltaggio Brothers Steakhouse, Vulcania (co-owned with his brother Michael), and Wye Oak Tavern—each tell a story of culinary mastery and savory innovation.With accolades that include being a James Beard Foundation Award finalist and starring on Top Chef (season six), Top Chef Masters (season five), and Top Chef All-Stars (season sixteen), Bryan has firmly

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01:31:14

116 - Douglas Keane

How The Sausage Is Made with Chef Chris Cosentino ·

2025/06/25

Douglas Keane is the talented chef and co-owner of the renowned Michelin-starred restaurant Cyrus, in Geyserville, CA. Throughout his career, Chef Douglas Keane has been recognized and celebrated for his culinary excellence. His accolades include two Michelin stars, four stars from the San Francisco Chronicle, a James Beard Award for Best Chef Pacific, and being listed in Gourmet Magazine's Top 50 Restaurants in America, among many others.

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01:44:23

115 — Chef Lee Anne Wong

How The Sausage Is Made with Chef Chris Cosentino ·

2025/06/11

Lee Anne Wong is the chef and owner of Koko Head Cafe in Honolulu, Hawaii. In March of 2019, Wong moved to Maui with her partner and one year old son. She also participated in Season 17 of Bravo’s Top Chef All Stars, filmed in Los Angeles and Northern Italy. Chef Wong’s Maui project, Papa’aina at the Pioneer Inn, located in historic Old Lahaina at the Harbor, showcased her culinary travels while featuring local, Maui grown and raised ingredients, and she was nominated as a semifinalist for the James

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01:45:32

114 — Chef Jonny Black

How The Sausage Is Made with Chef Chris Cosentino ·

2025/05/28

Chef Jonny Black is the Co-owner and Executive Chef at Chez Noir, in Carmel-by-the-Sea, CA. Follow Chris⁠⁠Follow Jonny

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01:29:07

113 — Chef Timon Balloo

How The Sausage Is Made with Chef Chris Cosentino ·

2025/05/14

The culinary heart of Chef Timon Balloo’s food draws from a broad range of international flavors. From his Chinese, Indian-Trinidadian heritage to his classic European training, to the diverse kitchens where he built his career, each step along the way has led Balloo to become the chef he is today.

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01:19:17

112 — Chef Maria Mazon: People Who Steal Utensils...

How The Sausage Is Made with Chef Chris Cosentino ·

2025/04/30

Follow ChrisFollow Maria

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01:26:17

111: Chef Dale Talde

How The Sausage Is Made with Chef Chris Cosentino ·

2025/04/16

Dale Talde is the host and producer of Tastemade’s All Up In My Grill, the Executive Chef/Owner of Goosefeather at the Tarrytown House Estate in New York (which was named one of Esquire’s Best New Restaurants in America in 2020), and Talde Noodle and Dumpling in LaGuardia Airport’s newly renovated Terminal B Headhouse, both of which he operates under his full-service hospitality consulting firm, Food Crush Hospitality, that he co-founded with his wife Agnes. His latest project is the opening of

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01:07:07

110: Chef Justin Cogley

How The Sausage Is Made with Chef Chris Cosentino ·

2025/04/02

⁠Justin Cogley⁠ is the Executive Chef/Partner of Aubergine at L’Auberge Carmel in Carmel-by-the-Sea. As Executive Chef he oversees Aubergine and all of L’Auberge Carmel’s culinary programs. Cogley comes to Carmel by way of Chicago, Illinois, where he was instrumental in opening the Elysian Hotel’s new kitchen as Executive Sous Chef. He previously worked at Charlie Trotter’s critically acclaimed restaurant for four years, claiming the position of Chef de Cuisine for the last two. Prior to his career

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37 results

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