117 — Chef Bryan Voltaggio

https://is1-ssl.mzstatic.com/image/thumb/Podcasts221/v4/81/ba/ba/81babad9-591a-055d-e873-45774346327a/mza_18426556449687709264.jpg/600x600bb.jpg

How The Sausage Is Made with Chef Chris Cosentino

Chris Cosentino

125 episodes

1 day ago

Welcome to How The Sausage Is Made, where Chef Chris Cosentino talks with chefs, restaurateurs, athletes, philanthropists, and others who inspire him. Each episode looks beneath the surface, behind the curtain, and digs deep to learn how people and things got to where they are now.

Food

Arts

RSS

All content for How The Sausage Is Made with Chef Chris Cosentino is the property of Chris Cosentino and is served directly from their servers with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.

Food

Arts

https://d3t3ozftmdmh3i.cloudfront.net/staging/podcast_uploaded_nologo/41818921/41818921-1730330177489-1bb3e4e76efd1.jpg

117 — Chef Bryan Voltaggio

How The Sausage Is Made with Chef Chris Cosentino

1 hour 37 minutes 57 seconds

4 months ago

117 — Chef Bryan Voltaggio

Bryan Voltaggio isn’t just a chef; he’s a generational talent, respected by his peers and admired by food lovers everywhere. His restaurants—Voltaggio Brothers Steakhouse, Vulcania (co-owned with his brother Michael), and Wye Oak Tavern—each tell a story of culinary mastery and savory innovation.

With accolades that include being a James Beard Foundation Award finalist and starring on Top Chef (season six), Top Chef Masters (season five), and Top Chef All-Stars (season sixteen), Bryan has firmly cemented his place in the culinary world. His cookbooks, HOME and VOLT Ink (co-written with his brother Michael), showcase his talent and offer a peek into his creative process.

2024 was another big year for Bryan with the debut of Wye Oak Tavern in his hometown of Frederick, MD. This new venture is all about celebrating local flavors and ingredients, reflecting the city’s growing food scene.

Despite his busy career, Bryan stays grounded with his wife, Jennifer, and their three children, Thatcher, Piper, and Ever Maeve. Recently earning his pilot’s license, Bryan now enjoys exploring the country’s beauty from 15,000 feet. As he continues to innovate and push culinary boundaries, Chef Bryan Voltaggio’s impact on the food world keeps growing, driven by his passion and creativity.