Michael & Bryan Voltaggio
Acclaimed chefs Bryan and Michael Voltaggio first joined forces in 2016 to open a home-inspired steakhouse concept, Voltaggio Brothers Steak House, at MGM National Harbor in Maryland. In 2017, the brothers launched their second project in Santa Monica, CA, the fast-casual concept STRFSH, which features grilled sustainable fish sandwiches. Bryan and Michael competed together on Bravo’s Top Chef; Michael was named the winner and Bryan was the runner-up. The brothers co-authored the VOLT.Ink cookbook in 2011.
In early 2019 the brothers will open their third collaborative restaurant venture, Estuary, in Washington, DC.
Bryan Voltaggio serves as executive chef and owner of VOLT and Family Meal, both located in Frederick, Maryland. By the young age of 20 and after having served as sous chef and executive chef at two regional hotel restaurants, Voltaggio made the decision to enroll at the Culinary Institute of America (CIA) in Hyde Park, NY. Upon graduating, Voltaggio staged at Aureole, in New York City, where he met his mentor chef Charlie Palmer. Following a stint at Michelin three-star Pic restaurant in Valence, France, Voltaggio reunited with Palmer as executive chef at Charlie Palmer Steak in Washington, DC. After almost a decade with Palmer, Voltaggio took a leap of faith and returned to Frederick, Maryland to open VOLT in 2008. As a finalist on Top Chef Season 6 and Top Chef Masters Season 5, Voltaggio is the first chef to compete on both Top Chef and Top Chef Masters. The James Beard Foundation Award finalist released his cookbook HOME in 2014. As a father and chef, Voltaggio is a passionate philanthropist and supports Share Our Strength in their fight against childhood hunger. He has raised over three quarters of a million dollars over the last five years to support innovative school breakfast programs, meals for achievement, and the national No Kid Hungry campaign. He lives with his wife, Jennifer, and their three children Thacher, Piper and Ever Maeve in his hometown of Frederick, MD.
Los Angeles-based Michael Voltaggio is chef of the former ink.well concept, as well as Sack Sandwiches at LAX’s Tom Bradley International. Beginning his career at the age of 15, Michael earned the prestigious Greenbrier apprenticeship at age 19, and went on to helm the kitchens at Dry Creek Kitchen and The Bazaar by José Andrés. Celebrated for having reinterpreted a new class of finer dining at ink. – which received the title of GQ’s “Best New Restaurant in America” 2011 – Michael has been recognized as one of Food & Wine’s Best New Chefs 2013, winner of Bravo’s Top Chef, and hosted the Travel Channel series Breaking Borders.
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