Chef Michael Voltaggio has been in the kitchen since he was 15 years old. By 21, he had completed his formal training at the venerable Greenbrier Culinary Apprenticeship Program. He was immediately hired to work at the Ritz-Carlton in Naples, where he first immersed himself with what were considered unconventional techniques, under the tutelage of chef Arnaud Berthelier. He found that these techniques naturally melded with his classical repertoire, enabling him to cook adventurously with increased precision, eventually informing his signature style. Michael would go on to successfully helm the kitchens for a number of esteemed chefs and restaurants, including Charlie Palmer’s Dry Creek Kitchen in Healdsburg, where he earned a Michelin Star, and The Bazaar by José Andrés in Beverly Hills, where he was rewarded with a 4-star review.
Michael was a finalist for the James Beard “Best New Restaurant” award in 2009. That same year, he also earned the title of Top Chef on Bravo TV’s Emmy Award-winning show. He has established a reputation for what critics herald as “serious” food that is playful, visually stunning and flawlessly executed. He was also named “Best New Chef” by Angeleno magazine in 2010, cementing a place within the Los Angeles culinary community.