Capital Spice Interviews Bryan Voltaggio: Top Chef Contestant

{mosimage}  We’re a little more than 24 hours away from the premiere of Top Chef’s sixth season (Cleaving Las Vegas, anyone?), and the excitement is definitely building in Washington as we watch for our local competitors to show the rest of the country what we already know: that DC is underrated when it comes to the quality of our up-and-coming chefs.
     Yesterday, we gave you a first look at Zaytinya’s Mike Isabella.  Today, we’re chatting with Frederick’s own Bryan Voltaggio.  After working his way up through the stations at Charlie Palmer’s Aureole (eventually earning the role of sous chef), Voltaggio was named Executive Chef of Charlie Palmer Steak when it opened here in Washington.
    As much of a home coming as that was for Voltaggio, he had always envisioned owning his own restaurant and bringing something back to Frederick County where he grew up.  In July 0f 2008 that vision became reality with VOLT, a modern American restaurant that is at once part of the DC restaurant scene and the agricultural community that supports it.
    We talked with Bryan Voltaggio about his approach to Top Chef, the way he was able to stay under the radar (at least relative to Isabella) and sibling rivlary: Read the Interview .