Voltaggio Brothers is a website dedicated to all of you who love food. Most recently on the acclaimed Season Six of Top Chef, brothers Bryan & Michael Voltaggio will share their expert cooking secrets that they have picked up during their years of culinary success. They will focus on ingredients that are both basic and exotic in nature and appealing to you. Techniques, cooking tips and tools will be offered, all of which they utilize in their unique, delicious and modern dishes.

VoltaggioBrothers.com is a community for those of you who love food, love to cook, and for foodies and aspiring chefs who want to learn from two dynamic Chefs whose upbringing and culinary prowess is a culmination of experience, local, exotic fervor, and a passion for family.  

Thank you in being a part of this launch and for supporting us in this endeavor.

Here's to great food around the dinner table,

Bryan & Michael Voltaggio
 
ABOUT BRYAN

Bryan Voltaggio is a 33 year old, highly accomplished Chef whose talent and zest for the kitchen was discovered in his native Frederick, Maryland, at the age of 14.  He was classically trained at one of America’s most prestigious culinary schools, the Culinary Institute of America in Hyde Park, New York. He went on to cook for celebrated Chef Charlie Palmer in New York City at famed Aureole and eventually, the protege would open Palmer's Aureole in Las Vegas, followed by Charlie Palmer Steak in the Nation's Capitol and near his hometown.  

Bryan opened his first solo venture in July of 2008, VOLT, a culinary sensation on Frederick's Market Street.  The restaurant, which garnered a three-star review, is a fine dining establishment and exercises his signature preparation of Modern American cuisine – which he characterizes as “sophisticated dishes offering classic flavor combinations through use of local ingredients that are created using fundamental and innovative cooking techniques”.  ?

ABOUT MICHAEL

At 31 years old, Michael Voltaggio follows in his older brother's footsteps in the way of being a highly accomplished Chef at such a young age, in such a short period of time.  He has worked in restaurants since he was 15, and has studied under several celebrity chefs. The majority of his training has been in European fine dining kitchens with an emphasis on modern technique, flavor, and presentation.  He has helmed such kitchens as the historic Greenbrier in West Virginia, Charlie Palmer's Dry Creek Kitchen in Healdsburg, and garnering a four-star review for being Executive Chef at Bazaar by Jose Andres in Los Angeles.

Michael is currently the Chef de Cuisine at The Dining Room at The Langham, Huntington Hotel & Spa in Pasadena, California. Michael describes his style of cooking as sophisticated American Cuisine utilizing modern technology and classic disciplines of cooking.

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