Chef Bryan Voltaggio is a true son of the Chesapeake, born and bred 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. In the fall of 2020 Bryan has rebranded and reimagined VOLT to become Thacher & Rye.
Voltaggio is the executive chef and owner of multiple restaurants including Thacher & Rye and Showroom (formerly Family Meal). Bryan is also a partner with his Brother Michael on other restaurants and concepts including Voltaggio Brothers Steak House at MGM National Harbor, ESTUARY at the Conrad Hotel in Washington, DC and STFSH in Santa Monica, CA. 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. Bryan also appeared and was runner up on Top Chef Season 17. The James Beard Foundation Award finalist co-authored the cookbook, VOLT.Ink, with his brother, Michael. In 2014 Voltaggio released HOME recipes to cook with family and friends.. As a father and chef, Voltaggio is a passionate philanthropist and supports Share Our Strength (SOS) in their fight against childhood hunger. He has raised over half 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
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