Michael Voltaggio has spent over half of his lifetime in the kitchen. He received his formal training at the esteemed Greenbrier Resort in West Virginia, and has helmed the kitchens at an honor roll of haute dining establishments: The Bazaar by Jose Andres in Beverly Hills; Charlie Palmer’s Dry Creek Kitchen in Healdsburg; The Dining Room at the Langham Hotel in Pasadena; and more. Michael describes the food at his restaurant, ink., as “modern Los Angeles,” distinguished by inspired flavor profiles and a unique combination of classical and modern techniques. Michelin-starred, Michael was also a finalist for the James Beard “Best New Restaurant” award in 2009, the same year he won highest honor on Bravo TV’s Emmy-winning season 6 of Top Chef.
VOLT (Olive Press, 2011)