Michael Voltaggio

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  • Michael Voltaggio

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Chef Michael Voltaggio is the chef and owner of highly acclaimed restaurant ink. and artisanal sandwich concept ink.sack – both in Los Angeles. Named “Best New Restaurant in America” by GQ magazine, ink. has been heralded by critics for “serious” food that is playful, visually stunning and flawlessly executed. At ink.sack, Voltaggio has created a menu of 4-inch sandwiches that are both unconventional and accessible. A second installment of ink.sack can also be found inside Los Angeles Airport’s Tom Bradley International Terminal.

Voltaggio graduated from the venerable Greenbrier Apprenticeship program where he received his formal culinary education. He then spent time at the helm of numerous high-profile kitchens across the country, including Charlie Palmer’s Dry Creek Kitchen in Healdsburg, CA where he earned a Michelin Star, and The Bazaar by Jose Andres at the SLS Hotel in Beverly Hills where he earned a rare 4-star review from the Los Angeles Times and finalist nomination for “Best New Restaurant” from the James Beard Foundation. Additional accolades include being named Angeleno magazine’s Best New Chef in 2010 and selected by Star Chefs as a Rising Star Chef that same year. In 2013, Voltaggio received the distinction as one of Food & Wine magazine’s Best New Chefs in the award’s 25th anniversary year, joining an elite list of chefs in America.

Voltaggio may best be known for his win on Bravo TV’s Emmy Award-winning season of Top Chef. He has since made many returns to television with guest appearances on shows and has a handful of cameos on scripted shows, along with a film credit in Sony Screen Gem’s 2014 remake of About Last Night. He will soon be back on the small screen with a new series for Travel Channel currently titled Breaking Borders, slated to air in early 2015. He also released his first cookbook in 2011 with his brother, aptly titled VOLT ink. – named after their flagship restaurants.

Chef Michael Voltaggio is the chef and owner of highly acclaimed restaurant ink. and artisanal sandwich concept ink.sack – both in Los Angeles. Named “Best New Restaurant in America” by GQ magazine, ink. has been heralded by critics for “serious” food that is playful, visually stunning and flawlessly executed. At ink.sack, Voltaggio has created a menu of 4-inch sandwiches that are both unconventional and accessible. A second installment of ink.sack can also be found inside Los Angeles Airport’s Tom Bradley International Terminal.

Voltaggio graduated from the venerable Greenbrier Apprenticeship program where he received his formal culinary education. He then spent time at the helm of numerous high-profile kitchens across the country, including Charlie Palmer’s Dry Creek Kitchen in Healdsburg, CA where he earned a Michelin Star, and The Bazaar by Jose Andres at the SLS Hotel in Beverly Hills where he earned a rare 4-star review from the Los Angeles Times and finalist nomination for “Best New Restaurant” from the James Beard Foundation. Additional accolades include being named Angeleno magazine’s Best New Chef in 2010 and selected by Star Chefs as a Rising Star Chef that same year. In 2013, Voltaggio received the distinction as one of Food & Wine magazine’s Best New Chefs in the award’s 25th anniversary year, joining an elite list of chefs in America.

Voltaggio may best be known for his win on Bravo TV’s Emmy Award-winning season of Top Chef. He has since made many returns to television with guest appearances on shows and has a handful of cameos on scripted shows, along with a film credit in Sony Screen Gem’s 2014 remake of About Last Night. He will soon be back on the small screen with a new series for Travel Channel currently titled Breaking Borders, slated to air in early 2015. He also released his first cookbook in 2011 with his brother, aptly titled VOLT ink. – named after their flagship restaurants.