Bryan Voltaggio is one of the Runners Up from Top Chef Season 6. Voltaggio is chef and partner at VOLT, a three-star fine dining establishment in his native hometown, Frederick, Maryland. Voltaggio was classically trained at the Culinary Institute of America and was a protégé of chef Charlie Palmer. Bryan discovered his passion for cooking and local food during childhood, when his meals included produce harvested in the family garden. He has since become a strong advocate for local, sustainable and organic meats, seafood, and produce. Bryan says “through our choice of ingredients we become engaged in more than creating a great dining experience, but in supporting local agriculture.” His favorite simple summer recipe is Marinated Grilled Hanger Steak, Silver Queen Corn and Fava Bean Succota
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| - Bryan Voltaggio is one of the Runners Up from Top Chef Season 6. Voltaggio is chef and partner at VOLT, a three-star fine dining establishment in his native hometown, Frederick, Maryland. Voltaggio was classically trained at the Culinary Institute of America and was a protégé of chef Charlie Palmer. Bryan discovered his passion for cooking and local food during childhood, when his meals included produce harvested in the family garden. He has since become a strong advocate for local, sustainable and organic meats, seafood, and produce. Bryan says “through our choice of ingredients we become engaged in more than creating a great dining experience, but in supporting local agriculture.” His favorite simple summer recipe is Marinated Grilled Hanger Steak, Silver Queen Corn and Fava Bean Succota
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| - Bryan Voltaggio is one of the Runners Up from Top Chef Season 6. Voltaggio is chef and partner at VOLT, a three-star fine dining establishment in his native hometown, Frederick, Maryland. Voltaggio was classically trained at the Culinary Institute of America and was a protégé of chef Charlie Palmer. Bryan discovered his passion for cooking and local food during childhood, when his meals included produce harvested in the family garden. He has since become a strong advocate for local, sustainable and organic meats, seafood, and produce. Bryan says “through our choice of ingredients we become engaged in more than creating a great dining experience, but in supporting local agriculture.” His favorite simple summer recipe is Marinated Grilled Hanger Steak, Silver Queen Corn and Fava Bean Succotash, Cherokee Purple Heriloom Tomatoes, Rick’s Arugula.
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