Maryland-born Michael Voltaggio is an award-winning Food Network chef, a restaurateur, an author and an entrepreneur. The tattoo-clad, Michelin-starred chef leans into his creative streak in the kitchen, serving unexpected, rebellious and innovative dishes using simple, high-quality ingredients. He’s competed on Tournament of Champions and appeared on Beat Bobby Flay, Guy's Ranch Kitchen, Supermarket Stakeout and Guy's Grocery Games. He joins Brooke Williamson and Ayesha Nurdjaja as a Titan on Bobby’s Triple Threat. Now, he’s partnering with his brother, Bryan, to compete in the first-ever season of Tournament of Champions: All-Star Christmas.

History and Background

Michael Voltaggio was born in Frederick, Maryland. He is the middle child, and his culinary passion runs in the Voltaggio blood. His older brother, Bryan Voltaggio, is a successful chef and Michael's business partner, while his younger sister, Staci Rosenberger, is a pastry chef.

Like many of his culinary peers, Michael was drawn to the kitchen from a young age. At 15, he landed his first job as a busboy, and then was invited to work in the kitchen at the local Holiday Inn, thanks to his older brother, who was working there as a chef at the time. Four years later, Michael enrolled in the esteemed Greenbrier Apprenticeship Program, where he spent three years working under Certified Master Chef Peter Timmins and earning a world-class culinary education.

In an interview with Athleisure, Michael shares that he was a picky eater as a child, and he fell in love with food when he realized the creative side that goes into the craft. “I started seeing how creativity could sort of, not only, like, give me a chance to artistically express myself, but also be a chance for me to maybe make ingredients more accessible for more people, because it made the ingredients more accessible to me. So I think that realizing that the creative part was as important as the technical part, I think that was the moment that I fell in love with it.”

After graduating from the apprenticeship program, Michael landed his first position at the Ritz-Carlton in Naples, Florida. During this time, he began working with unconventional techniques and cooking outside the lines to hone his innovative, boundary-pushing style. His career blossomed from there, and he went on to work in several notable restaurants, including as Chef de Cuisine at The Bazaar by José Andrés. During his time in that position, the restaurant was nominated for a James Beard Foundation Award for Best New Restaurant. He went on to work as the Chef de Cuisine at The Dining Room, Langham Huntington Hotel & Spa in Pasadena, California. While he led the kitchen, the restaurant received several culinary accolades, including a Michelin star.

Michael made his television debut in 2009 on Bravo’s Top Chef Season 6. He went to the finale alongside his brother, Bryan. In the end, Michael was named Top Chef and proved himself as a force to be reckoned with in competition kitchens.

Since then, Michael has quickly become a mainstay on Food Network with appearances as host, mentor and competitor on several fan-favorite shows, including Tournament of Champions, Beat Bobby Flay, Guy's Ranch Kitchen, Supermarket Stakeout, Guy's Grocery Games, Bobby’s Triple Threat, Battle of the Brothers, BBQ Brawl and the upcoming debut of Tournament of Champions: All-Star Christmas.

Family Life

Michael lives in Los Angeles, California, with his wife, Bria Vinaite Voltaggio, and their daughter, Echo Monroe, who was born on June 1, 2024. His daughters from a previous marriage, Olivia and Sophia Voltaggio, are both in their 20s. In an interview with Adam Carlson for People in 2024, Michael shared that he seeks parenting advice from them. “I listen to what [they] tell me that I did right and wrong with them,” he says. “And so I consult my daughters, I talk to them about how it was for them and how I could have done better so that I can do better now.”

Michael's Food Network Shows

Michael is quickly becoming a Food Network mainstay thanks to regular appearances on high-stakes competition shows, including Tournament of Champions, Beat Bobby Flay, Guy's Ranch Kitchen, Supermarket Stakeout, Guy's Grocery Games, Bobby’s Triple Threat, Battle of the Brothers, BBQ Brawl and the upcoming debut of Tournament of Champions: All-Star Christmas.

Bobby's Triple Threat

As it turns out, Michael is a Titan in the culinary industry and on Food Network. Michael has served as a Titan on Bobby’s Triple Threat since the show’s debut in 2022. In the most recent season, Michael is joined by Brooke Williamson and Ayesha Nurdjaja to battle it out against competing chefs hungry for a chance to bring home $25,000.

Tournament of Champions

Michael has appeared on Tournament of Champions as a solo competitor, and now, he’s entering the high-stakes kitchen with his brother, Bryan. Together, the Voltaggio brothers will compete in the first-ever Tournament of Champions: All-Star Christmas. Tune in on November 5 at 8|7c to see how the season unfolds.

BBQ Brawl

Michael joined Sunny Anderson as a team captain in BBQ Brawl Season 5. Two of his team members, Bruce Kalman and Hugh Mangum, were named runners-up to Erica Barrett from Team Bobby.

Beat Bobby Flay

Michael has appeared as a competitor and judge on Beat Bobby Flay on several occasions. In Season 30, Episode 4, Michael teamed up with his brother, Bryan, on the episode "Double the Trouble" to try to throw Bobby off his winning streak.

Battle of the Brothers

In 2021, the Voltaggio brothers hosted their own Food Network competition show: Battle of the Brothers. Michael and Bryan 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.

Michael's Restaurants

Michael has come a long way since his days bussing tables at the local Holiday Inn. The Michelin-starred chef currently owns three successful restaurants with his brother, Bryan, located in California and Maryland.

Voltaggio Brothers Steak House

Michael and Bryan 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! Voltaggio Brothers offers 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

In 2023, Michael joined forces with his brother, Bryan, 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 VoltaggiO's — the brothers’ version of nostalgic canned favorites from their childhood. Along with pasta, Vulcania offers 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.

Marcado 28 Tequila

In 2024, Michael launched Marcado 28 Tequila in collaboration with Bruno Barba. The brand motto? Dare to be defiant. Marcado 28 Tequila celebrates personal storytelling, and each bottle features display-worthy, meaningful artwork designed by tattoo artists Billy Baca and El Sando. The standout spirit is made with 100% puro agave azul and uses only three ingredients. The Marcado 28 Blanco boasts an aroma with notes of pure agave mixed with floral and citrus scents, and a flavor of agave paired with kaffir lime for a spicy-smooth finish. Marcado 28 Reposado has an aroma of honey, chili and caramelized agave, with flavors of citrus, chocolate, vanilla and spice. Pick up a bottle and mix up one of Michael’s curated cocktail recipes using the top-tier tequila this weekend.

Michael's Book

The Voltaggio brothers immortalized their dishes and shared stories in their debut cookbook: VOLT ink.: Recipes, Stories, Brothers. The inspiring book is brimming with stunning photography and modern culinary techniques to inspire your time in the kitchen. Their work was so well-received, in fact, that it was a finalist for the James Beard Award for Best Cookbook.

Fun Facts

• His birthday is September 29, making him a Libra.
• He was born during the Year of the Horse and has the drive, charisma and motivating spirit to prove it.
• On his Marcado 28 Tequila bio page, Michael shares that he had the Morton Salt girl tattooed on his shoulder as a visual reminder to the line cook next to him to salt the food.
• His first kitchen job was as a busboy at the Holiday Inn, and he jokes he "was not a very good one."
• In an interview for Inked Mag, Michael shared that he pours himself into his work like an artist. “My discipline is that I’m a chef, that’s my profession, but I mix emotion with my professional career. I always wanted to be a creative and do something artistic. I can’t draw, I can’t paint, I can’t sing, I can’t do all that stuff. But when you mix all the elements together of what I do, there is some art in that.”

Michael's Philanthropic Work

Despite his packed schedule of Food Network appearances, family time and restaurant duties, Michael always manages to make time to give back. He’s actively involved in several charitable organizations, including No Kid Hungry, World Central Kitchen and Los Angeles Mission.

Michael's Recipes