Paul Corsentino, Executive Chef of The Sur House restaurant, brings more than a decade of cosmopolitan city experience to the ruggedly serene landscape of Ventana Big Sur. Chef Corsentino takes pride in working closely with Big Sur’s local fisherman, foragers and farms to craft coastal American cuisine that showcases the vibrant, seasonal bounty of California’s Central Coast. Before embarking west to Big Sur, Chef Corsentino was Executive Chef of The National at The Benjamin Hotel in New York City where celebrated chef and restaurateur Geoffrey Zakarian mentored him in the philosophies and techniques behind his signature style of timeless, upscale cuisine.
A native of Illinois and graduate of the California Culinary Academy in San Francisco, Chef Corsentino began his culinary career in 2002 at the nationally-acclaimed MK in Chicago before moving on to work in the kitchens of New York City restaurants including Bouley where he collaborated closely with Cesar Ramirez whose use of French techniques helped him cultivate his own trademark style; Rouge Tomate on the Upper East Side; and Dumont in Brooklyn’s innovative Williamsburg neighborhood where he crafted elevated, American-style comfort food. Chef Corsentino has proven he can handle the heat, having assisted Zakarian in winning the fourth season of Food Network’s “The Next Iron Chef, Super Chefs” in 2011 and making multiple appearances alongside Zakarian on “Iron Chef America.”
Chef Corsentino lives in nearby Monterey, Calif., with his wife Amarisa and enjoys running, CrossFit and hiking when not creating something in the kitchen.