| VOLT (Olive Press 2011)
Bryan Voltaggio is among the new generation of chefs who are reinventing American cooking. A graduate of the prestigious Culinary Institute of America in Hyde Park, New York, his pedigree includes almost a decade working under celebrated chef Charlie Palmer at the famed Aureole in New York City and at Mandalay Bay in Las Vegas, then at Charlie Palmer Steak in Washington, DC. At his three-star reviewed restaurant, VOLT, in his native Frederick, Maryland, Bryan offers seasonal American cuisine driven by the offerings of local farmers and prepared using both classic and modern cooking techniques. Bryan is a James Beard Best Mid-Atlantic Chef nominee and was named Chef of the Year by both the non-profit organization Share Our Strength and the Restaurant Association of Maryland in 2010.
Michael Voltaggio has spent over half of his lifetime in the kitchen. He received his formal training at the esteemed Greenbrier Resort in West Virginia, and has helmed the kitchens at an honor roll of haute dining establishments: The Bazaar by Jose Andres in Beverly Hills; Charlie Palmer's Dry Creek Kitchen in Healdsburg; The Dining Room at the Langham Hotel in Pasadena; and more. Michael describes the food at his restaurant, ink., as "modern Los Angeles," distinguished by inspired flavor profiles and a unique combination of classical and modern techniques. Michelin-starred, Michael was also a finalist for the James Beard "Best New Restaurant" award in 2009, the same year he won highest honor on Bravo TV's Emmy-winning season 6 of Top Chef.
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Agent: Matthew Elblonk |
