The Current

Celebrate the Release of HOME at Family Meal!

FAMILY MEAL RICHMOND, VA July 21 & 22nd reservations offered between 5:00PM - 10:00PM

(804) 447-1879

FAMILY MEAL ASHBURN, VA July 28 & 29th reservations offered between 5:00PM - 10:00PM

(703) 726-9801

FAMILY MEAL FREDERICK, MD August 4 & 5th reservations offered between 5:00PM - 10:00PM

(301) 378-2895

AGGIO, DC August 28 & 29th
reservations offered between 5:00PM - 10:00PM

(202) 803-8020

Click here to see menu

Join us 8/12 VOLT 7-year anniversary party $65/person all inclusive backyard BBQ featuring Stillwater Beers 6:30 - 9:30 call to RSVP 301-696-8658

It's Washington D.C. Restaurant Week from August 17th to 23rd at Aggio and Range

Chef Bryan Voltaggio is a true son of the Chesapeake, born and bred in Frederick, Maryland. By the young age of 20 and after having served as sous chef and executive chef at two regional hotel restaurants, Voltaggio made the decision to enroll at the Culinary Institute of America (CIA) in Hyde Park, NY. Upon graduating, Voltaggio staged at Aureole, in New York City, where he met his mentor chef Charlie Palmer. Following a stint at Michelin three-star Pic restaurant in Valence, France, Voltaggio reunited with Palmer as executive chef at Charlie Palmer Steak in Washington, DC. After almost a decade with Palmer, Voltaggio took a leap of faith and returned to Frederick, Maryland to open VOLT in 2008. In late 2011, Voltaggio expanded with Lunchbox, followed by Family Meal and RANGE in 2012.

About Bryan

Voltaggio is the executive chef and owner of six restaurants including VOLT, Lunchbox, Family Meal, RANGE, and two locations of AGGIO. As a finalist on Top Chef Season 6 and Top Chef Masters Season 5, Voltaggio is the first chef to compete on both Top Chef and Top Chef Masters. The James Beard Foundation Award finalist co-authored the cookbook, VOLT.Ink, with his brother, Michael, and is set to release a new title HOME in 2014. As a father and chef, Voltaggio is a passionate philanthropist and supports Share Our Strength (SOS) in their fight against childhood hunger. He has raised over half a million dollars over the last five years to support innovative school breakfast programs, meals for achievement, and the national No Kid Hungry campaign. He lives with his wife, Jennifer, and their three children Thacher, Piper and Ever Maeve in his hometown of Frederick, MD.

Hilda Staples

After lobbying on Capitol Hill and then as an account director at Ogilvy Public Relations, Hilda Staples moved to Frederick, MD in 2000 to pursue a lifelong passion for food and business. After meeting Chef Bryan Voltaggio in 2008, the pair partnered to open VOLT restaurant in the historic Hauck Mansion in downtown Frederick. Staples has been handson with every project from the start—overseeing everything from investor relations to leading meetings with architects, general contractors, and being involved with city planning review. Now as co-owner of VOLT, Lunchbox, Family Meal and RANGE, and AGGIO DC and Baltimore, she continues to work on the daily financials, investor relations, and community relations for her restaurants. Staples lives in downtown Frederick with her twins, Beverly and Jules, and her husband, Jonathan.

The Restaurants

The Bryan Voltaggio family of restaurants is a collection of experiences from fine dining culinary adventure to casual comforts and grab-and-go. At each restaurant, guests will find a commitment to sourcing only fresh, local ingredients from the Mid-Atlantic region and a passion for hospitality at every door.  
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Seasonal entrees showcase classic flavor combinations prepared with fresh, local ingredients.
Frederick, MD

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Upscale Italian cuisine served in a romantic and modern setting.
Baltimore, MD Washington, DC

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Family favorites with high quality ingredients and recipes reminiscent of your family table.
Frederick, MD Baltimore, MD Ashburn, VA Richmond, VA

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Seasonal ingredients from the Mid-Atlantic region prepared with classic and progressive techniques.
Washington, DC

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Takes on both homey and sophisticated sandwiches, from meatloaf to banh mi, plus soups, salads and soft serve.
Washington, DC

Media Inquiries

For Media & Public Relations for Restaurants and Chef Bryan Voltaggio, please contact:

Bryan Voltaggio e. [email protected]

Hilda Staples e. [email protected]


Max Stubblefield | Representation
United Talent Agency
9336 Civic Center Dr. Beverly Hills, CA 90210 (TA-56599-1)
888 7th Ave 9th Floor New York, NY 10102 (DCA-2011819)
p: (310) 385-6711
e: [email protected]

Matthew Elblonk | Literary Representation
47 East 19th Street, 3rd Floor New York, NY 10003
p: (212) 925-7744
e: [email protected]

Store

tantalizing gifts and
products from
chef bryan voltaggio


Order a signed copy of Top Chef Masters finalist Bryan Voltaggio's first solo cookbook, a tribute to the American comfort food he enjoyed growing up.

Bryan Voltaggio brings an authentic love for seasonal, farm-to-table cooking, and a playful and distinctive approach to classic dishes. Many of the recipes celebrate his Middle-Atlantic roots in inventive ways, like Crab Waffle Benedict, Chicken Pot Pie Fritters, Sweet Potato and Chickpea Fries, and Spring Onion and Rhubarb Salad.

Voltaggio loves to cook for a crowd and a special occasion, and he has included his menus for the gatherings with family and friends that mean the most to him: weekend brunches, Sunday suppers, and Thanksgiving and Christmas dinners. With tips and strategies that will save time and result in unforgettable dishes, Voltaggio proves that the best meals are the ones cooked at home. His book will be available April 4th.

NOTE: Shipping rate applies only to those within the continental US. Shipping to outside of the United States is subject to change.

Quantity / $35.00 +12.95 Shipping per book

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The gift of exceptional dining, through a gift certificate any one of the Bryan Voltaggio Restaraurants, is always appreciated.

Bryan Voltaggio gift cards are available and are valid at any of our 6 locations.

Please allow 2-4 days to process your order. We offer shipping to you or directly to the recipient via USPS mail. To make arrangements for including a special message or expedited shipping, please send your inquiry to [email protected].

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In this eagerly anticipated cookbook, the Voltaggio brothers present their cuisine through an exploration of 20 food families of ingredients. Their work, separately and together, combines the most exciting modern culinary techniques with impeccable ingredients and unexpected twists to create dishes that are at the same time intellectually interesting, visually stimulating, playful, and incredibly delicious.

Bryan and Michael Voltaggio have been called two of the most talented chefs of their generation. Best known for their skillful competition as the finalists on the Emmy-winning sixth season of Bravo’s “Top Chef” program, the Voltaggio brothers have received high praise for their debut cookbook, VOLT ink. In this eagerly anticipated cookbook, the brothers present their cuisine through an exploration of 20 food families of ingredients. Chef Charlie Palmer, one of the brothers’ mentors, writes in his foreword to the book, “There are no better examples of kitchen craftsmen in our exciting culinary era than the Voltaggio brothers,” and celebrated chef Jose Andres calls the brothers “both amazing and talented cooks, among the best I know.” Their work, separately and together, combines the most exciting modern culinary techniques with impeccable ingredients and unexpected twists to create dishes that are at the same time intellectually interesting, visually stimulating, playful, and incredibly delicious.

Unique in its organization, VOLT ink. is stunningly photographed, featuring full-color images for every recipe along with glimpses throughout of the brothers at work in their respective restaurants. The recipes have been thoroughly tested to make even the most scientific-seeming techniques reproducible for everyone.

This edition includes an exclusive collaborative recipe for a re-imagined strawberry shortcake, based on the brothers’ shared memories of a favorite dessert prepared by their mom, along with a video that captures the brothers cooking the recipe together. Also included are two video recipe demonstrations, one from each brother. Bryan shows us his creative take on backyard barbecue using sablefish instead of pork ribs and pressure-cooked hazelnuts in lieu of baked beans. Michael reveals his inventive way to cook octopus, tenderizing it in minutes using a pressure cooker, and serving it with a mind-blowing buttered popcorn puree and piquillo pepper “paper.”

A collection of stories from the brothers themselves-touching on their shared childhood, their respective mentors and collaborators, and what inspires their cooking-gives a glimpse into what makes these culinary artists and craftsmen tick. This cookbook is sure to delight anyone interested in the art and craft of modern cooking.

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- OR – Purchase from the Volt Store:

NOTE: Shipping rate applies only to those within the continental US. Shipping to outside of the United States is subject to change.

Quantity / $40.00 +12.95 Shipping per book

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Careers

Jobs Now Available

Family Meal   |   Ashburn, VA

Servers and Bartenders: We are looking for experinced servers and bartenders with a year or more experince in a high volume upscale casual restaurant. Please apply within at Family Meal @ One Loudoun 20462 Exchange Street Ashburn, VA
Apply Now

Family Meal   |   Baltimore, MD

Line Cooks: 


Apply Now

Family Meal   |   Richmond, VA

Line Cooks: 


Apply Now

Bryan Voltaggio Restaurants   |   Opportunities

Chef de Cuisine: As we continue to expand our portfolio of restaurants we are actively seeking candidates for Chef de Cuisine to fit in our existing conecpts and for our new restaurants on the horizon. Candidates for this position will work directly with Chef Bryan Voltaggio and Chef Graeme Ritchie on menu planing and execution in the kitchen they are leading. We are looking for Chefs who want to be part of creating a memorable dining experince for our guests. For serious inquiries only, please contact: Bryan Voltaggio [email protected] and / or Graeme Ritchie [email protected] Please place in subject line of email (CDC Position) and attach a recent copy of resume  

Philanthropy

As a chef, I understand the importance of nutritious food in people’s lives, and as a father, I am even more keenly aware of what a square meal means to my children. I became involved with Share Our Strength’s No Kid Hungry campaign, which is fighting childhood hunger in Maryland and across the U.S., because I simply can’t stand the reality that children in this country go hungry. – Chef Bryan Voltaggio

Positive Change

Since 2010, chef Bryan Voltaggio has worked with Share Our Strength to host annual No Kid Hungry dinners at his flagship restaurant, VOLT. Recently, the 2012 dinner was held on September 13, 2012, and since its inception over $750,000 has been raised. In February of 2012, Voltaggio joined Share Our Strength and members of the Partnership to End Childhood Hunger in Maryland at the Maryland State House in Annapolis to testify before the House Appropriations Committee in support of increased investment for the School Breakfast program in Maryland. Frederick County school that have benefitted from Bryan’s advocacy work around Maryland Meals for Achievement Program (MMFA) are include Heather Ridge Middle School and High School, Hillcrest Elementary, Lincoln Elementary, Monocacy Elementary, North Frederick Elementary, Waverley Elementary, and West Frederick Middle School.

Further Support

Please know that opportunities for national or local sponsorships and participation are limited. We remain committed to helping our community thrive through annual programs such as the Share Our Strength events, but encourage you to contact us for more information or to submit requests to [email protected]. Your submissions will help to determine how we will support various causes in the future.
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