Bryan Voltaggio

Bryan Voltaggio opened his acclaimed restaurant, VOLT, in Frederick, MD, in 2008, quickly earning a James Beard Foundation nomination for Best New Restaurant in 2009 and a three-star review from The Washington Post. Voltaggio established his culinary foundation by graduating from The Culinary Institute of America with an AOS degree in culinary arts in 1999. During his training, he cooked at the Hamilton Inn in Millerton, NY, and staged in Manhattan, leading to a mentorship with Chef Charlie Palmer as sous chef at Aureole in New York City. He honed skills at Pic, a three-Michelin-star restaurant in Valence, France.

Voltaggio continues to innovate within the culinary landscape, most recently serving as a guest judge on Season 1 of 24 in 24: Last Chef Standing in 2024. The same year, he expanded his restaurant presence with the opening of Wye Oak Tavern at Visitation Hotel in Frederick. Looking ahead to 2025, Voltaggio is slated to appear as a runner-up on the second season of 24 in 24: Last Chef Standing, demonstrating his ongoing engagement with high-profile culinary competitions and commitment to excellence.