How The Sausage Is Made with Chef Chris Cosentino

Chef Chris Cosentino
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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.

  1. DEC 17

    Chef Marc Vetri

    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 transitioned from a pop-up into a permanent fixture. In 2022, Marc debuted Pizzeria Salvy in Philadelphia’s Xfinity Mobile Arena, later opening a flagship location in the Comcast Technology Center in 2023, celebrating his father Sal’s legacy with perfected pizzas, signature meatballs, and classic Italian fare. Most recently, Marc launched Fiorella Las Vegas at Durango Casino and Resort in December 2023, bringing the beloved pasta bar to the West Coast.

    1h 34m

  2. NOV 26

    126 - Chef Alex Kemp

    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.

    57 min

  3. NOV 12

    125 — Chef Peter Cho

    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.

    1h 6m

  4. OCT 29

    124 — Chef Brad Mathews

    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 Miller(Joe's/Bar Pintxo. He later joined the team at Cadet in Santa Monica, before spending several years under David LeFevre as Executive Sous Chef at Fishing with Dynamite and The Arthur J. In 2018, Brad deepened his focus on sustainable seafood by joining Morro Bay Oyster Company as R&D Chef and VP of Sales.  At Bar Le Côte, which opened in 2021, he leads a talented team of cooks with a shared love of coastal cooking. His soulful, seafood-forward dishes have earned widespread attention, including his savory caviar cheesecake, named one of the LA Times’ Best Bites of 2024.

    1h 23m

  5. OCT 27

    123 — Chef Andy Ricker

    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, NY, Andy lives in Chiang Mai, Thailand with his wife and partner Kung and their six cats. He is also the author of three cookbooks, Pok Pok: Food and Stories from the Streets, Homes and Roadside Restaurants of Thailand, Pok Pok: The Drinking Food of Thailand, and Pok Pok: Noodles.

    1h 47m

  6. OCT 15

    123 — Chef Andy Ricker

    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, NY, Andy lives in Chiang Mai, Thailand with his wife and partner Kung and their six cats. He is also the author of three cookbooks, Pok Pok: Food and Stories from the Streets, Homes and Roadside Restaurants of Thailand, Pok Pok: The Drinking Food of Thailand, and Pok Pok: Noodles.

    1h 47m

  7. OCT 1

    122 — Chef Marc-Olivier Frappier

    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 Joe Beef restaurants, and, at the tender age of 23, a business partner, with the opening of Vin Papillon. In December 2024, he opened Rôtisserie La Lune with his 4 operating partners from Mon Lapin, a childhood dream of his where his love of rotisserie chicken comes to life! He deeply loves his wife Vanya, their dog Alba, the Montreal Canadiens, and one day hopes to work with Gatorade (which he loves).

    1h 18m

  8. SEP 3

    121 — Chef Tracy Malechek-Ezekiel

    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 spent a couple of years cooking at Lula Café, before heading off to the Culinary Institute of America in Hyde Park, NY.  After she graduated, Tracy cooked in New York City at the award-winning restaurants Cru, Del Posto, and Blue Hill New York, before becoming a sous-chef at Danny Meyer’s Gramercy Tavern under James Beard Outstanding Chef winner, Mike Anthony. Tracy's food has been celebrated in Food and Wine Magazine, Esquire, Bon Appetit, Wine Enthusiast, and the New York Times. She was a 2024 James Beard Foundation Finalist for Best Chef-- Texas.

    1h 33m
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About

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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