How The Sausage Is Made with Chef Chris Cosentino

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.

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.

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.   

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.   

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).

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. 

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 quickly gained culinary acclaim, earning two Michelin stars just a year after opening, along with a Forbes 5-star rating and recognition from the World’s 50 Best Restaurants as a “Discovery” pick. In 2020, The Best Chef Awards ranked him as the No. 8 chef in the world, further cementing his status as one of the industry’s most innovative talents.In November 2024, Aitor reintroduced Somni as an independent venture. This latest iteration continues to reflect his Catalan heritage while embracing the rich culinary landscape of Southern California, where he has made his home. Guided by his passion for textures, flavors, and precise techniques, Aitor continues to push the boundaries of gastronomy while maintaining a sense of comfort and familiarity in his dishes.

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 France – embarked on his first entrepreneurial venture, it had Kansas City written all over it.Bell’s company, Stateline Road BBQ, is named for the major thoroughfare that divides Kansas City, MO and Kansas City, KS. Not surprisingly, it’s a hotbed for great barbecue joints. His first product, 816 BBQ Sauce, carries the imprint of the area code of Kansas City. A zesty blend of Central Valley tomatoes, Gilroy garlic, brown sugar, vinegar, and a hush-hush blend of spices, it’s just the right amount of sweet, heat, and piquant that reveals itself on the palate like a fine wine. In fact, one Napa Valley winery owner christened it the “Mercedes-Benz of barbecue sauces.’’ None other than Thomas Keller took one taste and put it on his menus served aboard all Seabourn luxury cruise ships.

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

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 cemented his place in the culinary world. His cookbooks, HOME and VOLT Ink (co-written with his brother Michael), showcase his talent and offer a peek into his creative process.2024 was another big year for Bryan with the debut of Wye Oak Tavern in his hometown of Frederick, MD. This new venture is all about celebrating local flavors and ingredients, reflecting the city’s growing food scene.Despite his busy career, Bryan stays grounded with his wife, Jennifer, and their three children, Thatcher, Piper, and Ever Maeve. Recently earning his pilot’s license, Bryan now enjoys exploring the country’s beauty from 15,000 feet. As he continues to innovate and push culinary boundaries, Chef Bryan Voltaggio’s impact on the food world keeps growing, driven by his passion and creativity.