Biographies

Graeme Ritchie | Chef de Cuisine

Graeme Ritchie, a graduate of the prestigious Culinary Institute of America (CIA) in Hyde Park, New York, worked at David Burke & Donatella in New York followed by a tenure as executive sous chef at Charlie Palmer Steak in Washington, DC. Ritchie joined Voltaggio to open VOLT in 2008 as executive sous chef and right hand. After eight years as a Voltaggio veteran, Ritchie assumed the honor of VOLT's Chef de Cuisine. Email Graeme

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TJ Whitman | Sommelier

Born and raised just outside of Frederick, MD, VOLT's sommelier, TJ Whitman returned home after a tenure at Sepia in Chicago. He joined the VOLT beverage team in its debut year in 2008 and says, "I still cannot believe that I am able to work at a restaurant of this caliber just 15 miles from where I grew up." Whitman maintains VOLT's wine list that not only complements Voltaggio's modern American cuisine, but also highlights the unique selections and featured wines that tell their story through terroir, production, style and quality. Email TJ

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Hilda Staples | Co-owner

After lobbying on Capitol Hill and then as an account director at Ogilvy Public Relations, Hilda Staples moved to Frederick, MD in 2000 to pursue a lifelong passion for food and business. After meeting Chef Bryan Voltaggio in 2008, the pair partnered to open VOLT restaurant in the historic Hauck Mansion in downtown Frederick. Staples has been hands on with every project from the start—overseeing everything from investor relations to leading meetings with architects, general contractors, and being involved with city planning review. Now as co-owner of VOLT, Lunchbox, Family Meal and RANGE, she continues to work on the daily financials, investor relations, and community relations for her restaurants. Staples lives in downtown Frederick with her twins, Beverly and Jules, and her husband, Jonathan.

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