Bryan Voltaggio is an award-winning Food Network chef, restaurateur, author and master of mid-Atlantic cuisine. The Maryland-born chef is never one to shy away from a high-stakes competition and has become a familiar face (and force) in Food Network kitchens. He’s put his culinary skills to the test on several shows, including Tournament of Champions, Beat Bobby Flay, Bobby’s Triple Threat, 24 in 24: Last Chef Standing and Wildcard Kitchen. Most recently, Bryan joined forces with his brother and fellow Food Network chef, Michael Voltaggio, and took home the gold on Tournament of Champions: All-Star Christmas.

History and Background

Bryan’s impressive culinary career bloomed from humble beginnings. At 14 years old, his father helped him land a busboy position at the local Holiday Inn, and that was his first taste of working in a kitchen. While bussing tables, he attended a college-level culinary program offered through his high school. Eager to transition from clearing guests’ plates from tables to filling them with his handiwork, he convinced the Holiday Inn chef to let him move to the line once he completed the course. Bryan began cooking at 15 and passed on his busboy position to his younger brother, Michael. Time spent in this hotel kitchen marks the beginning of a lifelong working relationship between the Voltaggio brothers and their passion for food.

Bryan aspired to play soccer in college, but he suffered injuries during high school that prevented him from receiving athletic scholarships. So, post-graduation, Bryan took his eyes off the ball and put his nose to the grindstone, cooking at the Holiday Inn six days a week. Once he entered his 20s in 1997, Bryan decided to further his education. He earned a spot at the Culinary Institute of America and leaned on his fast-paced kitchen jobs and a loan to pay for his education.

Bryan’s time at the Holiday Inn was proven invaluable. His technical skills and instincts surpassed those of his culinary classmates from the beginning, and, by Year 2, Bryan landed a sought-after externship at the famed New York City restaurant by Charlie Palmer: Aureole. Charlie recognized Bryan’s work ethic and culinary chops, and the young Maryland chef was offered a job at the celebrated establishment after graduating from the CIA in 1999. In an interview with Baltimore Magazine, Bryan shares that his time at Aureole taught him the importance of using fresh seasonal ingredients. “It’s where I was introduced to the idea of honing in on local products,” he says. “Charlie was a partner in a farm called Egg Farm Dairy and they made their own cheese. I spent a few days there and learned to make cheese. It made me think about what it really meant to cook — it wasn’t just about cooking a great dish, but working with ingredients.”

Bryan moved up and became the executive chef at Charlie Palmer Steak in Washington, DC, in 2007. While working there, he felt drawn to open his own restaurant in his hometown, Frederick, Maryland. He received a cold call from Hilda Staples, who shared his interest in opening a Frederick-area establishment, and together they opened a high-end dining destination, Volt, in a historic brownstone in 2008. The “casual fine dining” restaurant earned Bryan his first James Beard Foundation nomination for Best New Restaurant in 2009. Unfortunately, the recession impacted the restaurant, and it was on shaky ground when Bryan was asked to compete on Top Chef the same year. He was hesitant to pack his knives and leave his restaurant, wife and 18-month-old son for six weeks to compete, but he decided to roll the dice and headed out to cook alongside his brother and best friend, Michael.

After his television debut, diners flocked to Volt, and it quickly became a must-try in the fine-dining world. The culinary world embraced Bryan, and the talented chef was named Chef of the Year by the Restaurant Association and a finalist for the James Beard Foundation Award: Best Chef: Mid-Atlantic in 2010. He was nominated for the same prestigious award a second time in 2012.

Since then, Bryan and his brother, Michael, have opened several successful restaurants in Maryland, Nevada and California. The hard-working chef never misses a chance to put his culinary skills and discernment to the test. He’s made countless appearances as a judge, host and fierce competitor on Food Network favorites like Tournament of Champions, 24 in 24: Last Chef Standing and Bobby’s Triple Threat.

Family Life

Bryan lives in his hometown of Frederick, Maryland, with his wife of 22 years, Jennifer, and their three children, Thatcher, Piper and Ever Maeve. He met his better half in the high school cafeteria, and she supported his culinary aspirations from the beginning. In an interview with Baltimore Magazine, Bryan shares that Jennifer co-signed a loan that allowed him to attend the Culinary Institute of America when they were still dating. Her parents were not happy with her decision, but it’s true what they say: when you know, you know. And Jennifer’s investment in Bryan paid off in spades.

Bryan's Food Network Shows

You can’t help but root for chef Bryan Voltaggio when he enters the Food Network kitchen. The resilient, ingredient-focused chef has made several appearances in cut-throat cooking competitions, including Tournament of Champions, TOC: All-Star Christmas, Beat Bobby Flay, Bobby’s Triple Threat, 24 in 24: Last Chef Standing and Wildcard Kitchen.

Battle of the Brothers

In 2021, the Voltaggio brothers hosted their own Food Network competition show: Battle of the Brothers. Bryan and Michael mentored teams of up-and-coming chefs and then squared off to save their chefs from elimination. The final chef standing earned a guest chef takeover of a Voltaggio restaurant.

Beat Bobby Flay

Does Bryan have what it takes to best Bobby? In Beat Bobby Flay, Season 30, Episode 4, Bryan teamed up with his brother., Michael, on the episode "Double the Trouble" to try to throw Bobby off his winning streak. The brothers also appeared on Beat Bobby Flay: Holiday Throwdown, "Turkey Day," where they were tasked with creating new Thanksgiving turkey traditions.

Bobby's Triple Threat

Bryan is the focal point of one of the most iconic episodes of Bobby’s Triple Threat, Season 4: "Titans vs. Bryan Voltaggio." He showed up at the secret kitchen, giving his younger brother and Titan, Michael, the surprise of his life. He reignited their sibility rivalry and battled head-to-head against Michael for a chance to win $25,000. Bryan remained true to his mid-Atlantic roots and prepared a crab and chips dish featuring crab cakes, fish sauce caramel and salt-and-vinegar chips.

24 in 24: Last Chef Standing

One thing you can hang your hat on? Chef Bryan is going to embrace any challenge that comes his way. And what could be more challenging than cooking for 24 hours straight? Bryan impressed culinary pros and peers alike with his mid-Atlantic, ingredient-driven dishes on 24 in 24: Last Chef Standing, Season 2. He outcooked 22 of his competitors and was named runner-up to chef Jonathon Sawyer.

Tournament of Champions

Bryan put his culinary chops to the test on Tournament of Champions Season 3. And although he left the competition empty-handed, he’s not letting that stop him from trying again. Bryan is seeking redemption, competing in TOC Season 7 this spring.

Tournament of Champions: All-Star Christmas

Bryan and Michael teamed up on TOC: All-Star Christmas and brought home the gold! When asked what this win felt like for him, after placing as runner-up so many times, Bryan says it was incredibly meaningful. “The first time that Michael and I competed, we stood together, and he won. I was so proud to share that moment with him. Now, to take that full circle and to be in TOC, a competition against some truly incredible chefs, and to share that stage with him for my first major win, that was a very special moment in my life.”

Wildcard Kitchen

Bryan rolled the dice and competed in a high-stakes culinary poker game against his brother, Michael, and chef Jet Tila on Wildcard Kitchen, Season 2.

Bryan's Restaurants

The James Beard Award finalist brings his mid-Atlantic flavors and Italian roots to tables across the country. He currently owns and runs three successful restaurants in Maryland and California with his brother, Michael.

Voltaggio Brothers Steak House

Bryan and Michael opened the Voltaggio Brothers Steak House inside MGM National Harbor in 2016. The modern steakhouse menu pays homage to their Maryland upbringing, featuring classic mid-Atlantic dishes perfected for an unparalleled dining experience. Starters include a soaring seafood tower, fresh oysters, steak tartare, a wedge salad and a robust selection of Petrossian caviar. For dinner, patrons have their pick of wood-fired steaks, including a 45-day dry-aged black angus and wagyu, and signature sauces like beer-naise and sea bean chimichurri. And if steak isn’t your thing, fret not! The Voltaggio brothers offer mouthwatering alternatives, including a rack of lamb, branzino amandine and a grilled cauliflower steak. Side dishes include, but are not limited to, spinach and artichoke gratin, Yukon gold potatoes and roasted maitake mushrooms.

Vulcania

Bryan joined forces with his brother, Michael, to open Vulcania in Mammoth Lakes, California. The authentic Italian restaurant offers patrons elevated dining and après-ski experiences with an impressive wine list and a curated menu of classic dishes. Appetizers include beef carpaccio, calamari fritto and caprese, while pasta options include raviolo Bolognese, spaghetti and Voltaggi-o’s — the brothers’ version of nostalgic canned favorites from their childhood. Along with pasta, Vulcania offers classic pizzas and Italian-American classics like chicken Parmesan, risotto and swordfish picatta.

Wye Oak Tavern

In 2024, the Voltaggio brothers returned to their hometown of Frederick, Maryland, and opened their latest joint concept, Wye Oak Tavern, inside the Visitation Hotel. The dining space is a renovated historic cathedral, featuring soaring ceilings, stained-glass windows and an altar converted into a well-stocked bar. The menu is a celebration of local mid-Atlantic flavors and fresh-caught seafood. Appetizers include Maryland crab cakes, a shrimp-and-grits cocktail, daily oysters and a steak tartare. For entrees, diners choose from elevated staples, including cedar-planked salmon, rockfish, 45-day dry-aged Roseda Black Angus rib eye and queen-cut Black Angus prime rib. For sides, you have your pick of pasta and vegetables, such as rigatoni in arrabbiata sauce, broccoli rabe in chimichurri and beef fat fries. For dessert? Snag the signature Slice of Wye Oak: a dark chocolate and hazelnut bark.

Bryan's Books

Along with being a successful Food Network chef, restaurateur and father, Bryan is a James Beard Foundation Award-nominated author. He has penned two books, one with his brother, Michael, and another solo.

Fun Facts

• His birthday is April 19, making him a competitive and courageous Aries.
• He was born during the Year of the Dragon and has the confidence and ambition to prove it.
• His surname means “voltage” in Italian.
• He still loves his mom's signature holiday sausage balls.
• He married his high school sweetheart.
• When he’s not cooking, you may find him at the skate park with his son.

Bryan's Philanthropic Work

Somehow, between his bustling schedule running multiple restaurants, showing up for his family and competing on Food Network shows, Bryan carves out time to give back to those in need. He is especially passionate about ending childhood hunger and has worked with organizations, including Share Our Strength and No Kid Hungry, for over a decade. He raised $750,000 to support this initiative and worked with children’s advocate Anne Sheridan to convince the state legislature to supply students with nutritious breakfasts in the classroom.

When competing on Season 2 of 24 in 24: Last Chef Standing, Bryan planned to donate his winnings to No Kid Hungry. And, although he did not win, Food Network chose to donate to the cause in his honor.

Additionally, Bryan co-founded an event called Crab Cake LA with his brother, Michael, to benefit charitable causes for low-income individuals.

Bryan's Recipes