Bryan Voltaggio, Maryland chef/restaurateur

<b>First time visit?</b> No. "This August was my third time in Copenhagen over the past two years."
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<b>Travel companions:</b> "I traveled with my chef de cuisine at Volt, Graeme Ritchie, and also my brother, chef Michael Voltaggio [co-founder of Volt and now owner of the eateries ink and ink.sack in Hollywood, Calif]."
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<b>Where he stayed:</b> "For lodging, we opted for Airbnb and stayed in an apartment close to where Noma and where the MAD circus tents were on Refshaleøen in Copenhagen."
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<b>What he ate:</b> "My most memorable meals were at Noma, Geranium and the new Amass (above). This was my third time dining at Noma over the past two years, and I was again blown away by the experience. It is really exciting to see a restaurant that has hit the highest levels and continues to create new ones. At Geranium, this was my first dining experience from a chef who has won the Bocuse D¿Or Competition [an international cooking competition] and also placed for silver and bronze two other years. No other chef has done that. The expected precision came through ¿ I recognized it quickly with the very innovative canapes on arrival. Amass [was] just opened this summer by the former chef de cuisine at Noma and someone who I had the pleasure to work with early in my career at Aureole. Chef Matt Orlando's cuisine is some of the most exciting I have had this year. Every serving was very thoughtful, exciting and, most importantly, delicious. The night ended with a bonfire - they set one up nightly out in the restaurant's garden. What a great night."

( Photo courtesy of Bryan Voltaggio, Baltimore Sun / October 1, 2013 )

First time visit? No. "This August was my third time in Copenhagen over the past two years."
Travel companions: "I traveled with my chef de cuisine at Volt, Graeme Ritchie, and also my brother, chef Michael Voltaggio [co-founder of Volt and now owner of the eateries ink and ink.sack in Hollywood, Calif]."
Where he stayed: "For lodging, we opted for Airbnb and stayed in an apartment close to where Noma and where the MAD circus tents were on Refshaleøen in Copenhagen."
What he ate: "My most memorable meals were at Noma, Geranium and the new Amass (above). This was my third time dining at Noma over the past two years, and I was again blown away by the experience. It is really exciting to see a restaurant that has hit the highest levels and continues to create new ones. At Geranium, this was my first dining experience from a chef who has won the Bocuse D¿Or Competition [an international cooking competition] and also placed for silver and bronze two other years. No other chef has done that. The expected precision came through ¿ I recognized it quickly with the very innovative canapes on arrival. Amass [was] just opened this summer by the former chef de cuisine at Noma and someone who I had the pleasure to work with early in my career at Aureole. Chef Matt Orlando's cuisine is some of the most exciting I have had this year. Every serving was very thoughtful, exciting and, most importantly, delicious. The night ended with a bonfire - they set one up nightly out in the restaurant's garden. What a great night."

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