Chef Bryan Voltaggio of VOLT - Biography

Frederick, MD

October 2018

Bryan Voltaggio grew up eating meals fortifi ed by the family garden at his Frederick, Maryland home. He followed his nascent passion for cuisine from its simple roots to hotel kitchens, where he worked as a sous chef and eventually executive chef—all by the age of 20. Voltaggio attended the Culinary Institute of America, and through a stage at Charlie Palmer’s Aureole in New York City, he met his mentor and future boss. After hiring him as sous chef, Palmer sent Voltaggio to hone his skills at Maison Pic in Valence, France. Back stateside, he continued working for Palmer for as executive chef at Charlie Palmer Steak in Washington, D.C., before he finally opened his own restaurant, Volt, back in Frederick with Restaurateur Hilda Staples. There, he earned a 2010 StarChefs Rising Stars Award.In 2009, Voltaggio caught national attention as a finalist on the sixth season of “Top Chef,” alongside his brother Michael, and four years later on the fifth season of “Top Chef Masters.” He was a nominated for James Beard’s “Best Chef, Mid-Atlantic” in 2010 and was a semifi nalist for the same award in 2012. He opened Range in Washington, D.C. in 2013 and ran the behemoth 14,000-square-foot venue for five years. Voltaggio authored Home: Recipes to Cook with Family and Friends in 2014.Voltaggio also has partnered with his brother on Voltaggio Brothers Steakhouse in Oxon Hill, Maryland, and Strfsh in Santa Monica, California. Their newest project, Monger, is set to open in downtown Miami in 2018.