VOLT (Olive Press, 2011)
Bryan Voltaggio is among the new generation of chefs who are reinventing American cooking. A graduate of the prestigious Culinary Institute of America in Hyde Park, New York, his pedigree includes almost a decade working under celebrated chef Charlie Palmer at the famed Aureole in New York City and at Mandalay Bay in Las Vegas, then at Charlie Palmer Steak in Washington, DC. At his three-star reviewed restaurant, VOLT, in his native Frederick, Maryland, Bryan offers seasonal American cuisine driven by the offerings of local farmers and prepared using both classic and modern cooking techniques. Bryan is a James Beard Best Mid-Atlantic Chef nominee and was named Chef of the Year by both the non-profit organization Share Our Strength and the Restaurant Association of Maryland in 2010.