Chef/Owner

Highly accomplished, innovative, and talented 32-year old Chef Bryan Voltaggio is among the new generation of young chefs that are reinventing American cooking. Classically trained at one of America's most prestigious culinary schools and a pedigree of a celebrated Chef, Voltaggio now calls upon the full breadth of his talents this summer with the opening of VOLT, a fine dining establishment in his native Frederick, Maryland.

Voltaggio's passion for cooking was fostered during childhood in Frederick County where meals often included produce harvested from the family garden. Committed to a career in cooking early on in his teens, Voltaggio had already served as Sous Chef and Executive Chef at two regional hotel restaurants by the age of 20. Aware of his need for more formal training, Voltaggio was accepted to the Culinary Institute of America in Hyde Park, New York, during which time he also cooked at the highly acclaimed Hamilton Inn in nearby Millerton. Upon graduation, Voltaggio staged at several restaurants in Manhattan before being introduced to Chef Charlie Palmer.

"Charlie Palmer provided me with the professional and practical experiences that fast tracked my career," says Voltaggio of his mentor. Engaged at Aureole in Manhattan, Voltaggio's dedication was soon rewarded when Palmer named him to the position of Sous Chef. Several years later, the decision that came to open Charlie Palmer Steak in Washington, DC, included Voltaggio as the Executive Chef. Before launching the DC enterprise, Voltaggio was granted the opportunity to expand his cooking knowledge at Pic, the world-class, three-star Michelin restaurant in Valence, France.

Upon his return, Voltaggio oversaw the construction and opening of Charlie Palmer Steak. Voltaggio's menu and attention to service soon made it the "Hill favorite" among patrons. Food critics agreed and accolades soon followed with three-star reviews from The Washington Post and Washingtonian, along with national praise from publications such as Gourmet and Bon Appetit.

Following nine successful years with Palmer, including a partnership, Voltaggio embarked upon his long-term professional goal of restaurant ownership with VOLT. Voltaggio now has the opportunity to fully exercise his cooking philosophies and signature preparation of Modern American cuisine - which he characterizes as "sophisticated dishes offering classic flavor combinations that are created using fundamental and innovative cooking techniques."

Voltaggio's menus are driven by the fresh, seasonal offerings of local farmers. "I want to strengthen the relationship between chef and grower," says Voltaggio, who has become an advocate for meats, seafood, and produce that are local, sustainable and organic. "Through our choice of ingredients, we become engaged in more than creating a great dining experience, but in supporting local agriculture."

Driven by the love and support of his family, wife Jennifer and son Thacher, Chef Voltaggio seeks to bring historic Frederick a piece of his culinary upbringing to a place that built his foundation.