Johnson & Wales University graduate Chris Cosentino beat out NYC chef Kerry Heffernan to win “Top Chef Masters” Season 4 — and a whopping $141,000 for the Michael J. Fox Foundation for Parkinsons Research. Bringing Consistent Wow FactorWeek after week, Chris consistently wowed judges Curtis Stone, Ruth Reichl and James Oseland.
He cheerfully stepped out of his nose-to-tail comfort zone to make some of the show’s tastiest plates, including a show-stopping finale trio dedicated to his wife Tatiana. After the finale, Saveur editor-in-chief Oseland praised Chris’ high-wire style:
“Chris cooks food that’s only a step or two removed from the sorts of things that Grandma used to make. It’s classic cucina povera (peasant cooking), but in its elevation to high-end dining it takes on an intellectual nuance, an electric amplification of flavors, textures and ingredients.”
RI Native’s Love of Traditional Italian FlavorsChris grew up in Newport, RI’s Italian-American community, where his grandmother taught him the secrets of old-school Italian techniques and flavors.
Now based in San Francisco, he co-owns Incanto, a meat-centric restaurant in Noe Valley, and Boccalone, an artisanal salumeria. He recently released his first cookbook, “Beginnings.” Ready to shine in culinary? Follow Chris on Twitter, and see our JWU Alums Take on TV and Culinary Success Stories.
JWU alum Sean Brock pushed himself to be the best. Now, Bon Appétit singles out his restaurant, Husk — and calls Brock “a helluva cook.” read more