Mark realized his dream of owning a traditional Italian restaurant when he opened Incanto in 2002. Chris joined him as chef in 2003, and soon added house-made salumi to his highly regarded menu. Since the first mortadella and fennel salame were added to the menu, customers have been asking to take Incanto’s salumi home. This is finally possible.
After a year of searching, Chris and Mark found the perfect spot to start their artisan salumi business. Moniz, a Portugese sausage company, had been in business since the early 1900s, and its owner was ready to retire after decades at the helm. Chris and Mark were thrilled to continue the tradition of making quality meats in a small production facility in Oakland, across the Bay from Incanto. Thus Boccalone was born. The plant needed some changes to accommodate salumi as well as sausage making, but with a lot of hard work and help from friends, Boccalone was producing artisan meats within a year. And Moniz’s owner, John, still comes around to check on us!
|Chris Cosentino, Founder, Chef
Chris started working in restaurant kitchens as a teenager in Rhode Island. He graduated from Johnson & Wales in 1992 and has worked in top-notch kitchens in Washington, DC, Las Vegas and the Bay Area. Chris has been the chef of Incanto in San Francisco since 2002. You can learn more about Chris and his passion for cooking on his website, OffalGood.com.
|Mark Pastore, Founder, GM
As a college student, Mark spent a life-changing semester abroad in Italy during which he developed a deep and abiding love for Tasty Salted Pig Parts. Following an eventful 10-year career in Silicon Valley, this passion for Italian food led Mark to launch Incanto in 2002, without prior experience. Boccalone continues Mark’s quixotic adventures in the food world.
|Tatiana Graf, Executive Vice President
Tatiana developed a love of food through her family travels as a child. Over the years she has worked in restaurants, gourmet retail, and with food related non-profit organizations including CUESA and the Ferry Plaza Farmers Market in San Francisco.
|Stephen Pocock, Salumiere
Stephen comes to cured meats via a prior career in television production and stage acting in Los Angeles. He left the TV-land for the beguiling and lucrative field of culinary arts. Immediately prior to Boccalone Stephen spent several years exploring regional American barbecue and meat curing and doing purgatory at the California Culinary Academy. Naturally, this combination of curiousity and masochism has landed him at Boccalone.