Voltaggio Michael - Voltaggio, Michael

Biography

Michael Voltaggio is the Los Angeles-based acclaimed chef of the former ink.well concept, as well as Sack Sandwiches at LAX’s Tom Bradley International.

Alongside his brother and chef Bryan Voltaggio, Michael is the chef and partner in the Voltaggio Brothers Steak House at MGM National Harbor, as well as their second project together – the fast-casual concept, STRFSH, showcasing grilled sustainable fish sandwiches – in Santa Monica, CA.

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... READ MORE

Michael Voltaggio is the Los Angeles-based acclaimed chef of the former ink.well concept, as well as Sack Sandwiches at LAX’s Tom Bradley International.

Alongside his brother and chef Bryan Voltaggio, Michael is the chef and partner in the Voltaggio Brothers Steak House at MGM National Harbor, as well as their second project together – the fast-casual concept, STRFSH, showcasing grilled sustainable fish sandwiches – in Santa Monica, CA.

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.

In late 2018, Michael and Bryan Voltaggio will debut their third project together, Estuary by the Voltaggio brothers at The Conrad Hotel Washington DC opening Q1 2019. Follow Michael Voltaggio on Twitter and Instagram: @mvoltaggio.

 

READ LESS