Chris Cosentino, San Francisco Chef Renowned for Whole Animal Cookery, Opens Napa Valley Restaurant

Photography By Josh Telles | February 28, 2017
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Chris Cosentino, the chef and co-owner of San Francisco’s Cockscomb and the chef and co-creator of Boccalone artisanal salumeria, is headed to Wine Country.

Known for his emphasis on utilizing every part of the animals that he serves—and deliciously, we might add—Cosentino has been tapped to lead the kitchen at Acacia House, the signature restaurant of Las Alcobas, the luxury resort set to open in St. Helena this spring. Set in a historic property dating back to 1907, Acacia House—the building’s original name—was designed to reflect the rustic and bustling atmosphere of the former inn, yet serve as a modern showcase for Cosentino’s renowned brand of bold and balanced flavors.

In addition to keeping the local fires burning at Cockscomb, Boccalone and his original SF restaurant Incanto, Cosentino garnered national and international acclaim through appearances on Food Network’s “Next Iron Chef America, Chefs vs. City” and BRAVO’s “Top Chef Masters.”

Chef Cosentino and his business partner from Cockscomb, Oliver Wharton, will oversee all of the food and beverage components at Las Alcobas including an on-site artisan bread program; breakfast, pool, lounge and room service; banquets and catering; as well as picnic baskets and unique musette bags for cyclists.

The 68-room resort will be the second property for the Las Alcobas brand following their flagship hotel located in Mexico City.

Article from Edible Marin & Wine Country at
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