Michael Voltaggio, 30, is from Frederick, Md.

Voltaggio currently resides in Los Angeles, Calif.<br>
<br>
<b>Profession</b>: Chef de Cuisine at Bazaar by Jose Andres<br>
<br>
<b>Culinary Education</b>: The <a class="taxInlineTagLink" id="PLGEO100101125010200" title="Greenbrier" href="/topic/us/virginia/chesapeake-county/chesapeake-%28chesapeake-virginia%29/greenbrier-PLGEO100101125010200.topic">Greenbrier</a> Hotel Culinary Apprenticeship Program<br>
<br>
<b>Favorite Simple Summer Recipe</b>: Soft Poached Egg with Morel Mushrooms, Fava Beans, Jamon Iberico Consommé<br>
<br>
<b>Foodie Fact</b>: Voltaggio has quite the impressive resume, with a number of culinary awards, include the "AAA 55 Diamond" and "Mobil Award." In addition, he was finalist for the <a class="taxInlineTagLink" id="PEHST000162" title="James Beard" href="/topic/arts-culture/james-beard-PEHST000162.topic">James Beard</a> "Best New Restaurant" award.
zap_michaelvoltaggio2_topcheflasvegas_pg

( Bravo )

Voltaggio currently resides in Los Angeles, Calif.

Profession: Chef de Cuisine at Bazaar by Jose Andres

Culinary Education: The Greenbrier Hotel Culinary Apprenticeship Program

Favorite Simple Summer Recipe: Soft Poached Egg with Morel Mushrooms, Fava Beans, Jamon Iberico Consommé

Foodie Fact: Voltaggio has quite the impressive resume, with a number of culinary awards, include the "AAA 55 Diamond" and "Mobil Award." In addition, he was finalist for the James Beard "Best New Restaurant" award.

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