SPECIAL CONSULTANT,
CHEF CHRIS COSENTINO

Chef Chris Cosentino is a globally-celebrated chef, author, cyclist and philanthropist bringing fun and comforting seaside dining experiences to Nick's Cove guests. In addition to successful local restaurants such as Incanto and Cockscomb; Chef Cosentino is most well-known for winning Bravo's Top Chef Masters, as a competitor on The Next Iron Chef and Iron Chef America, and other Food Network television shows. He is chef/partner of Rosalie Italian Soul, in the C. Baldwin Hotel in Houston, Texas, where he showcases classic Italian dishes with a twist. Cosentino is known for bold flavors, layered with complexity, and served in stunning preparations. His food - which has thrilled both critics and customers for years - embodies his own unique culinary point of view combining seasonality, the utilization of the entire animal whenever possible and love of craft. 

As a Consultant for the relaunch of Nick’s Cove, Cosentino is working closely with the team to revitalize the kitchen, and develop new menu items that showcase his seaside roots and deep knowledge of the history of coastal Bay Area cooking. With a commitment to celebrating the rich coastal legacy of the Bay Area, this collaboration promises to deliver exciting takes on classic fish house staples from coast to coast. Although he is famous for his love of cooking offal, he grew up clamming and fishing in the coastal town of Newport, Rhode Island, so at Nick’s Cove he is excited for a meaningful return to his roots.

Chef Cosentino’s coastal roots run deep – he is the descendent of one of the original founders of Aquidneck Island in Rhode Island – and his nostalgia combined with his curiosity to learn about the origins of Bay Area seafood dishes and ingredients are showcased on the menu at Nick’s Cove. Every dish tells a story, and he aims to ensure that these dishes hearken back to their origins, while using the best possible local ingredients and keeping things simple. From the Cioppino, to the cocktail sauce, to the remoulade on the Halibut Sandwich, to the “Fries with Eyes,” each item on the menu adds a sense of time and place within American coastal culture, whether from here in the Bay Area or from the East Coast fish houses where Chef Cosentino grew up.  

“When I first came out to Nick’s Cove and walked down the long pier out to the Boat Shack, I was shocked to walk inside and be swept back to my Grandparents beach house in Portsmouth, Rhode Island. He was a wooden boat builder, so all the historical nautical items were a part of my childhood, just like the inside of the Boat Shack at Nick’s Cove. The history of Nick’s Cove is remarkable, and I am excited to help the kitchen better represent the iconic property, and ensure that the menu tells the story of Nick’s Cove’s place in Bay Area history.”