Christopher Costantino grew up in the cold winters of Wyoming, but has been an Arizona resident for over twenty years. Originally planning to pursue a degree in engineering, instead, he went with his passion for food and, in 2003, graduated with high honors with an Associates Degree in Culinary Arts from Scottsdale Community College. In 2011, he founded Costantino's Kitchen, a company that produces gourmet, home-style pasta sauces and other delicious Italian treats from recipes that have been in his family for over five generations.

He has cooked for the Hemophiliac Foundation's Salsa Challenge, the Phoenix Children's Hospital's Rainbow Breakfasts and CASA's Pleasures of the Palettes. He was also Executive Chef at Camp Rainbow - a one-week summer camp for current and former patients of the Phoenix Children's Hospital's oncology department - for five years. He also served on the board of Share Our Strength's Taste of the Nation Phoenix, an annual food event targeted at ending childhood hunger and the board of Slow Food Phoenix, an organization dedicated to linking the pleasures of the table with a commitment to protect the community, culture, knowledge and environment.

He has written several articles for AZ Food and Life magazine and Examiner.com and also enjoys fiction writing, having had three of his books published.