Paul

Before moving to Big Sur, he was Executive Chef of The National at The Benjamin Hotel in New York City where he worked as chef for the celebrated chef and restaurateur, Geoffrey Zakarian, who was an influential mentor.

Corsentino has proven he can handle the heat in the kitchen, having assisted Zakarian in winning the fourth season of FoodNetwork’s “The Next Iron Chef, Super Chefs” in 2011 and making multiple appearances alongside Zakarian on “Iron Chef America.”

Background ~ A graduate of the California Culinary Academy in San Francisco, he began his culinary career in 2002 at the nationally acclaimed MK in Chicago where he was Chef de Partie at this New American restaurant. He then headed east, serving as Chef Tournant at Bouley in New York City where he worked closely with Cesar Ramirez, an innovative chef whose use of French techniques helped Corsentino cultivate and refine what would become his own trademark style. Subsequent positions included Executive Sous Chef at Rouge Tomate on the Upper East Side where Corsentino created truly seasonal fare with locally sourced products and then Chef de Cuisine at Dumont in Brooklyn’s vibrant Williamsburg neighborhood where he created elevated American-style comfort food.

Chef Corsentino works closely with local foragers, fisherman and farms to infuse authentic ingredients from the surrounding coastal landscape into his seasonally changing menus. Most recently, Chef Corsentino was the Executive Chef at The Sur House Restaurant at Ventana Big Sur for 5 years, where he found a passion for local ingredients from Big Sur and the Monterey Bay as well as the Central Coast.