February 20-24, 2019 Miami Beach
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Voltaggio

Michael Voltaggio

About Michael Voltaggio

Michael Voltaggio has been living and cooking in Los Angeles for almost a decade. He made his mark as the owner and chef of restaurants ink. and the artisanal sandwich shop Sack Sandwiches. Alongside his brother, chef Bryan Voltaggio, Michael is the chef and partner for the Voltaggio Brothers Steak House at MGM National Harbor. The brothers have also created the fast-casual concept, STRFSH, showcasing grilled sustainable fish sandwiches in Santa Monica, CA. Beginning his career at the age of 15 Michael would go on to graduate from the prestigious Greenbrier... READ MORE

About Michael Voltaggio

Michael Voltaggio has been living and cooking in Los Angeles for almost a decade. He made his mark as the owner and chef of restaurants ink. and the artisanal sandwich shop Sack Sandwiches. Alongside his brother, chef Bryan Voltaggio, Michael is the chef and partner for the Voltaggio Brothers Steak House at MGM National Harbor. The brothers have also created the fast-casual concept, STRFSH, showcasing grilled sustainable fish sandwiches in Santa Monica, CA. Beginning his career at the age of 15 Michael would go on to graduate from the prestigious Greenbrier apprenticeship program at age 21. He then spent several years as a chef within The Ritz Carlton Hotel Company. His passion for restaurants led him to go on to helm the kitchens of Charlie Palmers 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 early 2019, The Voltaggio brothers will debut a new project together, located at the Conrad Hotel of downtown’s CityCenterDC, in Washington, D.C. Follow Michael Voltaggio on Twitter and Instagram: @mvoltaggio.

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