Bryan Voltaggio

Q: What types of brand work does Bryan Voltaggio do?

Brand Partnerships, Campaign collaborations, endorsements, social media activations, commercials (TV/digital), voiceovers, and media appearances.

Q: What influences pricing for brand deals?

Usage rights, exclusivity, deliverables, campaign length, timelines, and production scope.

Q: What information do you need for a proposal?

Please share your brand, campaign objectives, deliverables, usage period/territory, deadlines, and budget range.

Q: Can Bryan Voltaggio create custom content for our campaign?

Yes — Bryan Voltaggio can deliver bespoke content (videos, posts, appearances, endorsements) aligned to your creative brief.

Q: Does Bryan Voltaggio do voiceovers or on-camera work?

Yes — subject to concept approval and scheduling.

Q: Can Bryan Voltaggio also participate in other types of events or campaigns?

Yes — many of our talent are versatile and can engage in speaking engagement, or media/brand activations, depending on their individual skills and availability.

Bryan Voltaggio opened his acclaimed restaurant, VOLT, in Frederick, MD, in 2008, quickly earning a James Beard Foundation nomination for Best New...

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Bryan Voltaggio

Past Works

2015

Debut Breakthrough

Early breakthrough moment that first put Bryan Voltaggio on the map with audiences and industry press alike.

DIRECT EXPERIENCE

2018–Present

Major Milestone

Sustained growth across live performances, media appearances and high-profile collaborations.

BRAND PARTNERSHIPS

2020–2022

Notable Collaboration

Expanded reach through a standout partnership and crossover project with global visibility.

BRAND PARTNERSHIPS

About

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.