Meet The Voltaggio Brothers
With restaurants on both coasts, victory on Top Chef, and a cookbook on the way, the Voltaggio brothers are two of the hottest young chefs in the country. Catch them on the Cooking Channel as they share their tips, tricks and recipes for a Thanksgiving feast full of flavor and style. The brothers also currently have a series of projects together in partnership with Williams-Sonoma.
Chef Bryan Voltaggio
Chef Bryan Voltaggio is at the forefront of a generation of chefs who are reinventing American cooking through a commitment to farm-to-table cuisine. Since opening VOLT in his native Frederick, Md., Bryan’s cuisine has earned him many accolades, including being nominated for a coveted James Beard Award as Best Chef Mid-Atlantic in 2010 and being named Chef of the Year by both the Washington, D.C.-based nonprofit Share Our Strength and the Restaurant Association of Maryland that same year. He was also a finalist on the sixth season of Bravo TV’s hit show Top Chef in 2009.
Bryan’s passion for this style of cooking was fostered throughout his childhood in Frederick County, where meals often included produce harvested from the family garden. ”I baled hay and pulled corn,” he says. “I can remember when the neighbors would all gather at my parents’ house and we’d shuck corn and make it into creamed corn. Those are the things that impacted me on the importance of food.”
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Chef Michael Voltaggio
Chef Michael Voltaggio has been in the kitchen since he was 15 years old. By 21, he had completed his formal training at the venerable Greenbrier Culinary Apprenticeship Program. He was immediately hired to work at the Ritz-Carlton in Naples, where he first immersed himself with what were considered unconventional techniques, under the tutelage of chef Arnaud Berthelier. He found that these techniques naturally melded with his classical repertoire, enabling him to cook adventurously with increased precision, eventually informing his signature style. Michael would go on to successfully helm the kitchens for a number of esteemed chefs and restaurants, including Charlie Palmer’s Dry Creek Kitchen in Healdsburg, where he earned a Michelin Star, and The Bazaar by José Andrés in Beverly Hills, where he was rewarded with a 4-star review.
Michael was a finalist for the James Beard “Best New Restaurant” award in 2009. That same year, he also earned the title of Top Chef on Bravo TV’s Emmy Award-winning show. He has established a reputation for what critics herald as “serious” food that is playful, visually stunning and flawlessly executed. He was also named “Best New Chef” by Angeleno magazine in 2010, cementing a place within the Los Angeles culinary community.
He recently opened his first signature restaurant in Los Angeles, called Ink .
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