Podcast appearances and mentions of Michael Voltaggio

For nearly a decade, the LA Chef Conference has been the gathering of Los Angeles chefs and industry professionals. After a one-year hiatus, the conference returns this October 6 in its new home at Redbird and Vibiana in Downtown LA. On this episode, conference founder Brad Metzger and host chef Neal Fraser join Andrew to discuss some featured topics, speakers, and chefs who will be cooking for the conference's always-impressive lunch, including (in alphabetical order) Gilberto Cetina, David Gelb, Rashida Holmes, Jordan Kahn, Evan Kleiman, Michael Mina, Charles Namba, Laurie Ochoa, Nancy Silverton, Michael Voltaggio, Alice Waters, and others. (Andrew will be moderating a panel on Ten Years of Chef's Table, celebrating the acclaimed Netflix series.)Be sure to check out the details at the LA Chef Conference site, and sign up there for email updates regarding tickets (including discounted tickets for restaurant professionals) and updates to the line up.Following the brief conversation about this year's conference, we share some excerpts from previous conference interviews that give a sense of what makes this homegrown event, and the city it celebrates, so special.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters.  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

The one and only tattooed, Top Chef winning, Michelin-starred Chef Michael Voltaggio joins the guys in the Cheese Store basement to talk tequila, legacy, and the state of L.A. dining. They cover the creative stretch from Bazaar to the backyard taco crawl, what it means to stay curious after decades in the game, and why the next chapter of hospitality might look a lot like the first one. Also: the 2008 oral history nobody's written yet, Roy Choi in the streets, and why every server in L.A. is secretly a grip.Follow Michael and Mercado 28 on ig:https://www.instagram.com/mvoltaggio/https://www.instagram.com/marcado28tequila/

Get out your notepad for this pod because there are some serious GEMS being dropped for any creatives or entrepreneurs out there to scoop up.BlackLeaf and PackGods sit down with the ultimate power couple taking the streetwear industry by storm, Jason and Mandee Bence, founders of Broken Promises. Jason and Mandee take us on their own wildly interesting journeys to finding each other, falling in love, and creating Broken Promises from the ground up together while also modeling on the side, because why not?Jason (@jasonpromises), Broken Promises co-founder, dives deep into his sordid criminal history, background in cooking with legends like Guy Fieri and Michael Voltaggio, creating a rap duo with his twin brother, Sean (co-founder of Your Highness,) as well as trying his hand at the weed industry before ultimately stumbling into fashion. Mandee Bence (@mandeebence) is the real secret weapon of this episode, y'all. You're going to be on the edge of your seat the entire time Mandee recollects her beginnings at art school to landing her first job at a skate shop with THE Dom DeLuca aka @brooklyndom, and then moving on to higher-level creative roles at places like Vans, and NuEra.Beyond their crazy stories, these two get into the nitty-gritty of how exactly they created Broken Promises, got it into Zumiez, and onto the backs of celebrities like Post Malone and Rubi Rose. They also give vital advice on building your first portfolio, establishing connections via LinkedIn and social with buyers, and faking it until you make it in the most masterful way possible. Jason and Mandee are the perfect yin and yang of the most extroverted guy in the room combined with the quiet killer in the corner; both making moves at an alarming rate. Together, they've been able to scale Broken Promises to the level that they just did a collab with Mattel's Hot Wheels. A feat that seems nearly impossible considering they're a couple who run the entire operation without any other internal members. If you've ever wondered what it's like to own and operate a company that rakes in millions with a staff of two—sit down and tune the f*ck in.Subscribe to our channel and the FSOTD.com site to keep up with other key players and enjoy conversations with tastemakers from the culture you can't find anywhere else. Hosted on Acast. See acast.com/privacy for more information.

Chef Brooke Williamson shares how she became one of Bobby Flay's titans on Bobby's Triple Threat, describing the intense yet authentic atmosphere of the show and reflecting on memorable moments. She discusses the dynamics among fellow titans Michael Voltaggio and Tiffany Derry, highlighting their growing camaraderie and mutual support. Brooke delves into her role as a judge on BBQ Brawl, where she admires the barbecue chefs' skill and dedication and notes the unique team dynamics this season. She shares her excitement over her highly anticipated cookbook, Sunkissed Cooking, which emphasizes produce-forward dishes inspired by her upbringing in Los Angeles. Brooke opens up about the challenges of writing her cookbook, highlighting the lengthy process of recipe writing, testing, and editing. The chef shares her struggle with the meticulousness required, contrasting it with her usual instinctive cooking style, but expresses pride in the final product. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Brooke Williamson on Instagram: HERE Follow Brooke Williamson on Twitter: HERE Learn More About Bobby's Triple Threat: HERE Learn More About BBQ Brawl: HERE Hosted on Acast. See acast.com/privacy for more information.

On this episode of Mustache Tales Jay and Hayes welcome Michael Voltaggio, chef, restaurateur, author, and winner of Top Chef season 6. Listen as they discuss the backstage of the food industry, Mike's passage through the reality show, Hayes' awfulness as a waiter, and what pregnancy pillows have to do with all of that.

In this week's Flightless Bird, David Farrier sets out to find the perfect turkey and in doing so discovers what Thanksgiving is all about. Somehow, Farrier gets acclaimed celebrity chef Michael Voltaggio to cook him, Dax, Monica, and Rob a full Thanksgiving meal - which involves a lot of turkey, sides, stuffing and pies. Voltaggio and Farrier discuss turkey jacuzzis and where Michael can be found most Thanksgivings. Puzzled by the origins of Thanksgiving, David talks to Crystal EchoHawk, founder & Executive Director of illuminative.org - to find out the real origins of Thanksgiving and how to best spend the Holiday - including just checking an app like Native Land to clock the history of the land we live on. Kristen and Dax smell the turkey in the air and decide to show up for a tasty Voltaggio meal - and the whole Flightless Bird team gives thanks.

One of the DC area's best known and most respected food and wine journalists, Nycci Nellis sits atop a small, dining out/going out media empire. She is: Hailed as Greater Washington, D.C.'s “go-to” source for the latest on what's happening across the restaurant and party and scene Founder and publisher of TheListAreYouOnIt.com, a website with more than 36,000 loyal subscribers that aggregates and always updates the latest in everything happening across the area's food and wine scene and hailed by Washington Post as, "one of the premier resources for all things food and wine in DC and beyond" A featured, weekly presenter on WTOP 103.5 FM, the DC area's top-rated radio station, and co- host of two, weekly radio shows. Foodie and the Beast, a one-hour, live, food and wine variety show airing weekly on the 50,000-watt 1500AM since 2008, features a lively mix of celebrities and others from the area's and the nation's restaurant, vineyard, farming, brewing, mixology, seafood and other scenes related to what we eat, how and why. Show guests across the past decade represent a "Who's who" of locally, nationally and internationally celebrated chefs, mixologists, brewmasters, winemakers, food journalists, authors and other luminaries such as Jean-George Vongerichten; Thomas Keller; Wolfgang Puck; Eric Ripert; Rick Bayless; Michael Mina; Michel Richard; Top Chef-testants Spike Mendelsohn, Bryan and Michael Voltaggio and Marjorie Meek Bradley; cookbook authors and food and wine journalists and authors, such as have included Marcella Hazan; David Hagedorn; Bon Appetit's former editor-in-chief, Barbara Fairchild; the Washington Post's dining critic, Tom Seitsema and Post food writer, cookbook author and James Beard judge, David Hagedorn, among many, many more. Airing globally on FullServiceRadio.org, a live podcast network headquartered in a radio studio in the lobby of DC's ultra-stylish, Line Hotel, is Industry Night with Foodie and the Beast, a weekly, “deep dive” with prominent guests from near and far into a range of subjects impacting the worlds of food, wines, spirits and brews, from sexual harassment in the workplace and start-up entrepreneurship to sustainable seafood, how iconic restaurateurs do their thing, organic farming breakthroughs and ... more. A local, social media leader, with a following topping 50,000 on Twitter, Instagram and Facebook. A frequent guest on local broadcast and cable TV, presenting “What's happening” updates across the dinging out scene and more. And, when top chefs come to town, they come to Nycci to be interviewed. Please click the links below to see her interviews with Wolfgang Puck, Michael Mina, Anthony Bourdain and Eric Ripert. Wolfgang Puck: http://www.youtube.com/watch?v=wg0MbJ... Michael Mina: http://www.youtube.com/watch?v=hUXwYx... Anthony Bourdain and Eric Ripert: http://youtu.be/9_KZ60r5oF0 A respected business and social media consultant to restaurants (e.g., Todd and Ellen Gray's Equinox); dining out-related mobile apps (Blue Cart) and farmers' markets and seafood distributors (Fresh Farm Markets, Congressional Seafood). Additionally, for the past six years, Nycci has served as a consultant to the annual, Wine & Food Festival annually held at National Harbor, Md., where she curates and emcees the two-day event's live chef demos with such local, celebrity chefs as Rock Harper (a Hell's Kitchen alum); Bryan Voltaggio (Volt, Range, Family Meal); Scott Drewno (The Source by Wolfgang Puck); Victor Albisu (Del Campo; Taco Bamba) and Danny Lee (Mandu, Chi-Ko), among many others. Former brand ambassador for companies you know, such as Celebrity Cruises and for Gloria Ferrar Wines (Sonoma, CA). A close colleague and supporter of the Restaurant Association of Metropolitan Washington (RAMW) and a founding committee member and past chair of the Human Rights Campaign's annual, Chefs for Equality event, now the HRC's single-most successful fundraiser in the local, DC marketplace. A frequent emcee and judge for local, food/wine/spirits/brews-related events, from celebrity chef competitions to nonprofits' galas. https://www.thelistareyouonit.com Music Intro: John Tyler produced: www.zinniafilms.com www.nopixafterdark.com Sponsors of NoPixAfterDarkPodcast Zeke's Coffee www.zekescoffee.com Maggies Farm www.maggiesfarm.com FoundStudio Shop www.foundstudioshop.com United Way Central Maryland https://uwcm.org Charm Craft City Mafia www.charmcitycraftmafia.com Siena Leigh https://www.sienaleigh.com Open Works https://www.openworksbmore.org Snug Books Baltimore https://www.snugbooks.com Baltimore Fiscal https://www.baltimorefiscal.com

Chef Michael Voltaggio reveals what foods he flew in for his most recent birthday celebration and what his forties have looked like so far. He talks about what he learned having to support himself in high school while working at a Holiday Inn and why he always perceives challenges as opportunities. After three decades, Michael reveals why he fell in love with the industry and how he continues to stay inspired and fulfilled day to day. He talks about how social media and the sharing economy has influenced the industry and how his personal approach to hospitality is reflected in his restaurants. Michael shares the characteristics he looks for when hiring talent and why enthusiasm overrides experience before explaining the concept behind his latest restaurant venture. He talks about how his time on television has sharpened his skills as a chef and his experiences as a titan on the first season of Bobby's Triple Threat. Michael gives a peek behind the curtain of Triple Threat and contemplates why the straightforward challenge ingredients allow each chef to showcase their unique culinary approach. Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessedFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesireFollow Michael Voltaggio on Instagram: https://www.instagram.com/mvoltaggio/Learn More About Bobby's Triple Threat: https://www.foodnetwork.com/shows/bobbys-triple-threatFind episode transcripts here:  https://food-network-obsessed.simplecast.com/episodes/michael-voltaggio-on-creativity-chaos-whats-in-his-notes-app

Welcome celebrity chef, restaurateur, and author Michael Voltaggio. "If you're around people who bring something to the table, it's your responsibility to be a sponge and soak that up.” - Michael Voltaggio Michael sits down with Ruben to talk about his love of food. He shares how his passion for cooking came almost as an accident when a 15-year old Michael, then a busboy at the Holiday Inn, was invited to help prepare some of the dishes in the kitchen. A spark was lit, and he never looked back. He encourages young creatives in today's fast-paced world to discover their one true passion, focus solely on it, and embrace the journey towards turning that passion into a real career. Finally, Michael shares his globe-trotting adventures on the show Breaking Borders, in which he and journalist Mariana Van Zeller traveled to areas of conflict and unrest around the globe with the goal of bringing people together through food. "Sometimes, the gift that you can give through your art can be most inspired by how well you listen.” - Michael Voltaggio SUBSCRIBE to Live Through Love so you never miss an episode & RATE/REVIEW it on Apple, Spotify, and YouTube. About the Guest: Michael Voltaggio is a Los Angeles-based celebrity chef, restaurateur, and author. He is the winner of the sixth season of Top Chef where he competed with his brother, Bryan Voltaggio. The two ended in the finale, alongside Kevin Gillespie, with Michael winning the contest. Top Chef Head Judge Tom Colicchio said of Voltaggio, “Out of all the cooks that have come through the show, Michael is the most talented—both from a sensibility and technical standpoint. He has the chops to pull off what he's trying to do.” Follow Michael on Instagram Follow Ruben on Instagram Visit his website This is an Operation Podcast production For more information, please contact us at info@operationpodcast.com Follow Operation Podcast on Instagram

Bryan and Michael Voltaggio are brothers, business partners, chefs, restaurateurs, authors, TV personalities and dads. In this episode we discuss how they went from teenagers working at a Holiday Inn in Maryland to being arguably the best known duo in the food world. We talk about the different paths each of them took to get to where they are today, the moment they realized they had made it as chefs, what motivates them, and how and where they lean on each other in their restaurant creative process. Bryan and Michael are both extremely active in their communities helping many organizations; Bryan with No Kid Hungry and Michael with Los Angeles Mission. Enjoy this episode as we go Beyond the Plate… with Chefs Bryan and Michael Voltaggio.This episode is brought to you by Wickles Pickles.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and TwitterMentioned in this episode:Martin's Famous Potato RollsFollow @potatorolls on ig for recipe inspiration.

WTOP Entertainment Reporter Jason Fraley chats with celebrity chefs Bryan and Michael Voltaggio about their journey from Frederick, Maryland to competing against each other on TV's "Top Chef" to creating restaurants like Voltaggio Brothers Steak House at MGM National Harbor. You'll also hear a bonus conversation with Bryan Voltaggio from March 2020 as a fascinating time capsule of the restaurant business during the pandemic.

Michael Voltaggio is a chef, cookbook author, restaurateur, and a dad of two daughters. His impressive culinary resume includes working for Master Chef Peter Timmins, Chef Charlie Palmer and Chef José Andrés. He rose to fame after his season 6 Top Chef win and has been a mainstay in culinary competitions since, both judging and competing. In this episode, Michael tells funny stories of his early days as a cocky chef and gets real about being a dad. He and I discuss how he discovered this career at a young age, the highs and lows of getting to where he is today and how he is navigating and enjoying life now!

Mel C! Matt James! Cody Rigsby! Iman Shumpert! BAG! Melora Hardin! OK, and did we mention MELORA HARDIN? The stars... they are dancing! Who will dance their way to the Mirrorball Trophy? (Who cares!) We've got calls about Chase Rice's turn on The Bachelor, F'Boy's big finale & how much money Eagle Eye Cherry actually made from streaming. Plus, the death of Gossip Cop, thee #Munnlaney pregnancy, Shang-Chi's Simu Liu, the fascinating pairing of Michael Voltaggio and Bria Vinaite and does Britney Spears know who Bella Thorne is? The answer may surprise you. Call 619.WHO.THEM to leave questions, comments & concerns, and we may play your call on a future episode. Support us and get a ton of bonus content over on Patreon.com/WhoWeekly and come see us on tour! Tickets at WhoWeekly.us/live. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef Chris Viaud is owner and executive chef of Greenleaf Millford and sister restaurant, Culture, both residing in Milford, NH. Originally from Randolph, MA, Chris and his parents, who had immigrated from Haiti, moved to Londonderry, N.H. where, post-high school graduation, he attended Johnson & Wales University, receiving his bachelor's degree in Culinary Arts & Food Service Management.​Post culinary school, Chris came back to Boston where he spent three years at Deuxave, a true culinary landmark for modern French cuisine in the city, where he gained experience working alongside chef and owner Chris Coombs, Adrienne Mosie, and acclaimed chef Stefanie Bui. Since his time at Deuxave, he has been an essential part of four restaurant openings in the Massachusetts and New Hampshire. In the spring of 2019, Chris opened Greenleaf in what was the Souhegan National Bank building in Milford, NH. Chris' approach to food is rustic yet refined by classic techniques and his menus are driven by locally grown seasonal products. His strength and motivation build from the support of his family, friends, and staff and he continues to push himself every day. Check out episode 742 with Keith Sarasin as mentioned in today's episode. Check out VOLT ink. Recipes, Stories, Brothers by Bryan and Michael Voltaggio as recommended by Chris in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Live life, eat , work, and play like there's no tomorrow." In today's episode with Chris Viaud we will discuss: Race perceptions in modern America Mentors at Johnson & Whales Culinary school advice The importance of culture and how to efficiently implement it Popups Becoming a master of time management Learning from the corporate food world Lessons learned from opening a restaurant for the first time What a trip to Europe taught Chris about food relations A chaotic, highly anticipated opening Budgeting an opening Partnerships with friends Breaking up a partnership The importance of lawyers in business creation Leaning on tech when you need it Today's sponsor: Ovation: Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide.  As a listener of Restaurant Unstoppable, you'll receive 2,000 FREE text messages - contact our team! Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Ecolab: Streamline your clean with Ecolab's new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Personable What is your biggest weakness? Getting in my own head What's one question you ask or thing you look for during an interview? What do you like to do on your off-time? Want to relate to a future employee What's a current challenge? How are you dealing with it? Structure and scheduling for myself Share one code of conduct or behavior you teach your team. Treat others the way you would like to be treated What is one uncommon standard of service you teach your staff? Our guests are part of our family so we try to relate to them on a personal level What's one book we must read to become a better person or restaurant owner? Yes Chef: A Memoir by Marcus Samuelson GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Relate to your staff Name one service you've hired. Ethos And Ables Creative for marketing What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Google Drive plugins If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Family comes before everything Treat others with love and respect Live, love, and share your culture Contact info: Email: chris@greenleafmilford.com Social Media: @chefchrisviaud Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Chris Viaud for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Host Jaymee Sire chats with the dynamic brother-chef duo, Bryan and Michael Voltaggio, about growing up together, focusing on similar career paths, and their new show, Battle of the Brothers. The brothers share their experiences growing up with a healthy sibling rivalry and their first experience in the kitchen together at a Holiday Inn with Bryan as Michael's boss. They talk about how their career paths have brought them together, and apart to opposite coasts, as they have made their way to the top of the restaurant industry. They also chat about how working and competing together has allowed them to be brutally honest with each other and still root for each other. Finally, they share which guest-judges on the show had them starstruck and which one is essentially a third brother. Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed  Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network  Follow Food Network on Instagram: https://www.instagram.com/foodnetwork  Follow Jaymee on Instagram: https://www.instagram.com/jaymeesire Follow Bryan Voltaggio on Instagram: https://www.instagram.com/bryanvoltaggio/ Follow Michael Voltaggio on Instagram: https://www.instagram.com/mvoltaggio/ Learn More About Battle of the Brothers: https://www.foodnetwork.com/shows/battle-of-the-brothers See omnystudio.com/listener for privacy information.

Bryan & Michael Voltaggio on Breaking it Down with Frank MacKay - The Battle Of The Brothers by Frank MacKay

Michael Voltaggio sits down with Dennis Miller to discuss his new show 'Battle of the Brothers' and how his chemistry with brother, Bryan, helps drive the show forward. Plus, some of the most influential chefs who shaped his career.

#Season3 starting out strong with @mvoltaggio. Michael Voltaggio is an American chef and owner of numerous restaurants. He was the winner of @bravotopchef season #six and has gone on to win a countless other awards in the culinary world. We talk about his whole journey, from working as a line cook at the Holiday Inn, finding work processing deer in the winter to being the chef at a @michelinguide star restaurant. Mike really breaks it down for the #BADNWZArmy. We talk #SousVide before that was a thing. Working for @chefjoseandres and eventually opening his first place #ink. Our converstaion with Mike was the best. His charisma and charm, not to mention style makes him mesmerizing and this episode really flies by. He cares about his #community, his #friend and most importantly his #family. If there is anything you'll learn from Michael on this episode is his thoughts on #success and what it means to have made it... There are a ton of gems in here, we're no longer giving them away the in the bio.. you're gonna have to tune in and listen for yourself. You won't be disappointed. Big thing in the works for #S3 of the podcast. Don't sleep...you know the deal. AND NOW THE NWZ...

Los Angeles, based Michael Voltaggio is the chef of the former ink.well concept, as well as Sack Sandwiches at LAX’s Tom Bradley International. Beginning his career at the age of 15, Michael earned the prestigious Greenbrier apprenticeship at age 19 and went on to helm the kitchens at Dry Creek Kitchen and The Bazaar by José Andrés. Celebrated for having reinterpreted a new class of finer dining at ink. – which received the title of GQ’s “Best New Restaurant in America” 2011 – Michael has been recognized as one of Food & Wine’s Best New Chefs 2013, winner of Bravo’s Top Chef, and hosted the Travel Channel series.

Blais currently owns and operates Trail Blais, a forward-thinking culinary company that has consulted on, designed, and operated multiple popular eateries. He is a partner at San Diego’s acclaimed restaurant Juniper & Ivy and multiple locations of The Crack Shack, his rapidly expanding fried chicken and egg concept. Most recently, Trail Blais opened Yellowbelly, an island-inspired seafood restaurant, in St. Louis.Blais is the James Beard Award-nominated author of Try This at Home: Recipes from My Head to Your Plate, as well as his second cookbook, So Good. He frequently makes appearances on such hit Food Network shows as Guy’s Grocery Games, Next Food Network Star and Cooks vs. Cons, to name just a few. In addition, Blais hosts the hit hospitality industry podcast entitled “Starving for Attention” which provides an entertaining, behind-the-scenes look into the food industry, and has featured guests including Wylie Dufresne, Michael Voltaggio, Andrew Zimmern, Gail Simmons, Lou Diamond Phillips, and more.When not on set, in the kitchen or at home with his family, Blais may be found traveling cross country performing his live “stand up cooking” show to enthusiastic audiences nationwide.

Dan gives the 411 on 5 classic cocktails: The Manhattan, French 75, Mojito, Mint Julep and Dark & Story. The history of the drinks, and recipes. Plus, he chats with celebrity chefs Michael Voltaggio, Ed Lee and Adam Sobel. Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Michael Voltaggio ("Top Chef") takes a break from his busy schedule, including the New York Wine & Food Festival and running his new restaurant Estuary in the Conrad Washington, DC, to discuss how travel has influenced his cuisine. Please support more conversations like this by hitting the subscribe button, checking out our sponsors, and leaving a quick review on Apple Podcasts. Let me know who you want to hear from next. Look out for upcoming episodes with actor Nat Wolff, actor, Jeremy Irvine, actress Rhian Ramos, CEO of Conservation International Dr. M Sanjayan… [Recorded at Smile To Go in the Freehand Hotel of New York City.] [Great Adventures is supported by Hanah One. CONNECT WITH US ON SOCIAL MEDIA: Charles’ Instagram / Charles’ Twitter Great Adventures Instagram / Great Adventures Twitter Michael Voltaggio's Instagram / Michael Voltaggio's Twitter RELEVANT LINKS: Estuary at the Conrad Washington, D.C. "Top Chef" on Hulu Dr. Woo (LA Tattoo Artist) The Greenbrier in West Virginia Four Seasons Bora Bora The Muraka in The Maldives Donate to No Kid Hungry Thanks for listening, Charles.

The public may best know Bryan and Michael Voltaggio from their fiery Top Chef face-offs, but by the time the brothers appeared onscreen, they'd collectively logged a couple of decades working in kitchens. They learned plenty from their lean years—how to survive in New York City on $300 a week, find their voice while cooking for other people, and be part of a team—and now they're the ones calling the shots. As their latest co-venture, Estuary in Washington D.C., opens its doors, the brothers reflect on their mentors, their working relationship, and the measures they take to stay balanced and healthy.

EP25: Since MacArthur Place Hotel was purchased last year, there has been a great amount of curiosity as to how the culinary direction would change from its steakhouse roots. On this episode of The Bite Goes On, Kathleen Hill joins us as we were able to talk to Chef Cole Dickenson about his returning home to Sonoma County, his path working his way up the ladder to become an Executive Chef, his appearance on CHOPPED, "Layla" a much anticipated restaurant opening, his mentor Michael Voltaggio and his support for No Kid Hungry and the upcoming ChefCycle event. We also talk about his ambition to get a nod from the Michelin inspectors as well as the hotel property achieving a Forbes 5 star hotel status. Follow Chef Cole on Instagram at @coledick or the hotel @macarthurplace Visit www.macarthurplace.com to book a room or to make a reservation at Layla To find our more about the No Kid Hungry Chefs Cycle events visit the following websites. www.chefscycle.org www.nokidhungry.org

The Real Housewives of New York is back!! And to celebrate, we recapped the season 11 premiere in DC at our biggest live show to date! We don't know what we were most excited about: Luann complaining about Ramona, Barbara talking about reggae, Dorinda scoffing at Lu, Sonja taping towels, Tinsley driving in Manhattan, or Michael Voltaggio sitting in the fourth row of our show (!!!!). This is truly the best show on television. Thank you Washington DC for an amazing show. And just remember that tickets to our other shows are available at watchwhatcrappens.com. Next stop: SXSW and Cincinnati! See acast.com/privacy for privacy and opt-out information.

Episode 48 features Leigh Anderson, a Los Angeles-based private chef and food blogger. She grew up in my mother’s kitchen making Kraft mac and cheese, and every recipe on the side of the Bisquick box and watching Julia Child on PBS. She attended Le Cordon Bleu Culinary Institute and thereafter spent the next few years working in some of LA’s best restaurants including Michael Voltaggio’s Ink. and Thomas Keller’s Bouchon Bistro. Since then she has been working as a private chef creating healthy dinners for families. We chat all about eating healthy, meal prepping and some of her best cooking tips. - Episode 48 is sponsored by Blooming Lotus Jewelry. If you want to purchase your own Blooming Lotus Jewelry, head over to www.BloomingLotusJewelry.com and use the promo code BYOK for a discount. And as always, thank you for supporting the BYOK Podcast sponsors! - www.bringyourownkombucha.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This week Richard and Jazmin are kicking back on Kauai so they've thawed off a favorite from the past. Top Chef winner and the tattooed restaurateur behind .ink in Los Angeles Michael Voltaggio talks about competing on television with his own brother, creating his own chef family tree, and the element of surprise he makes sure to incorporate into his food. Remember to join us at @starving4pod on Instagram!

Welcome to Episode 2 of SO STUPENDOUS! I'm Brandon Wenerd, professional Internet person and hirsute individual. *Troy McClure voice* You might recognize me from BroBible.com, where I've been entrenched in the men's lifestyle blog game since 2009.  On E2 of SO STUPENDOUS: -Coors Light brings NHL legend Jeremy Roenick by for a little hockey talk. He also talks about what it was like hanging with Jordan and the other Bulls legends of the '90s in Chicago. Rodman is, once again, confirmed as a wild child. Start time: 7:24 -The folks at Nicorette Gum hook it up with celebrity chef and former TOP CHEF contestant Michael Voltaggio. We talk about why there's so much cigarette smoking in high-paced restaurant jobs and how he quit smoking. We also geek out over our love for crab cakes and Sheetz. Start time: 34:50 -NASCAR driver Chase Elliot calls in before getting to the track at Kansas, where he got a little chippy with Ricky Stenhouse Jr. We talk Hooters and wings, along with how he kills time at the track.   Thanks for listening! Throw me a follow on Twitter for future episode suggestions or to generally air your grievances...  https://twitter.com/brandonwenerd *Episode dedicated to Carol Ann Henicle, an incredible woman, mentor, and friend. Rest easy, Carol. 

This week on @rolandsfoodcourt @gennaro.pecchia @noainjection A couple of heavy hitters stop by to chew the good fat! Batting first is @bravotopchef @mvoltaggio Chef drops the big news that he is a "successful quitter" not in the kitchen of course but with the help of @nicorette #nicorette @nicoderm_cq #nicodermcq He quit #smoking #quitwithchefvoltaggio We also learn about His training regime for @chefscycle @nokidhungry 300 miles over 3 days to end childhood hunger & cooking with fellow Rockstars @bottlerocknapa & more! Batting clean-up is All-star All-season #ny @mlb @yankees VIP Senior Executive Chef @yankeechefmatt filling us in on all the new great dishes He has created with bread legends @kingshawaiian We also talk about His road from fine dining to fine @mlbfood We dish about the special #nyyankees #chef series 80 visiting Chefs per year working with Chef Matt, pretty good average there! So get to @yankeestadium sections 115 & 334 to find all the #kinghawaiian #eeeeeats & #bbq sauces. #kingshawaiianalohahour @steveygarvey6 Tune in this Saturday Night at 9:00pm EST on #sirius #radio #factiontalk Channel 103 & #ondemand

Garrett Dutton, better known as G. Love, joins Dan and Emma for a wide-ranging chat about growing up in Philly, drinking whiskey and the nearly 25 years he's spent fronting G. Love & Special Sauce. Also on the show, Emma enjoys some Scotch eggs with LA-based chef and TV personality, Michael Voltaggio, and talks whisky and tiny houses with expert and Dewar's brand ambassador, Gabriel Cardarella. If that isn't enough, we also get a visit from master distiller Dave Pickerell, who made his bones producing bourbon for Maker's Mark before solidifying his legend making rye whiskey at WhistlePig.

It’s our first live show AND our first guest! This episode was recorded live on Oct 8th, 2017 at the LA Pod Festival in the Millennium Biltmore Hotel. Our guest was Chef Michael Voltaggio (@MVoltaggio) In addition to being an awesome podcast guest Chef Voltaggio is also the winner of Top Chef, a successful restaurateur and a father so we asked him… “Do you ever get overwhelmed?”   Soon we start talking about pumpkin spice, a turkey conspiracy, Pinkberry, first jobs, rom-coms, dance movies and Travis’ suit. We were thrilled to be a part of LA PodFest AND to have Chef Voltaggio as a guest.  Grab yourself a freshy and check out this episode of double firsts for us! Be a Quickie and make sure to follow us on the socials @QuickQPod!

Today’s show explores terroir — the flavor of place. Discovering the wild flavors of your local bioregion is a smart and ecologically interactive way to intimately engage with your place and add context to the story of your food. Pascal Baudar — wild food researcher and a self-styled “culinary alchemist” — joins us to share his unique and inspiring niche in the wild food world: wildcrafted terroir. Based in southern California with access to many different ecosystems (mountain, desert, chaparral, and seashore) and 700+ different wildcrafted ingredients, Pascal is a brazen wild food experimenter who combines his knowledge of plants and his local landscape with the innovative techniques of a master food preserver and chef. Pascal was named one of the 25 most influential tastemakers in L.A. by Los Angeles magazine, and his locally sourced wild ingredients and unique preserves have made their way into the kitchens of such star chefs as Ludo Lefebvre, Josiah Citrin, Ari Taymor, Michael Voltaggio, Chris Jacobson and Niki Nakayama. He is the author of The New Wildcrafted Cuisine, an incredible book of culinary concepts and ideas featuring recipes and preservation techniques using a local terroir. Pascal is here to change how we think about wild food. He invites us to experiment with the wild ingredients in our own local bioregion and shares some examples of how he creatively crafts wild cuisine from the landscape he calls home. You’ll hear the wide variety of uses for wild sage, how he makes his own salt and how he uses insects in his wild ferments. Pascal’s work is rooted in love of place, and I hope he inspires you to infuse more local wild terroir into your own wild food plate. EPISODE BREAKDOWN: Show Introduction: Hunt +gather updates: Fishing, free diving and iguana hunting in the Florida Keys Q&A: Methods of organizing/recording/searching for your hunting/fishing/foraging spots to go back to in the future Teaser about upcoming show on ticks Introducing Pascal Baudar Pascal’s niche in the wild food world What led Pascal to survivalism Defining terroir Pascal’s local bioregion and wild food unique to his area How Pascal uses sage in his dishes Reflecting on a career in commercial foraging Insect cuisine Relationship to stone Adding context to your food How to make your own salt Wildcrafted fermentation The work behind the wild food plate Pascal’s educational journey Making vinegar from fruit flies Using acorns Spiritual relationship to wild food Pascal’s prognosis for the future of the human species

Top Chef winner and the tattooed restaurateur behind .ink in Los Angeles Michael Voltaggio steps into the Walk-In to talk about competing on television with his own brother, creating his own chef family tree, and the element of surprise he makes sure to incorporate into his food.

Michael Voltaggio is a chef and restaurant owner in Los Angeles, most known for winning one of the first seasons of Top Chef, he’s gone on to make a very successful career for himself in the food world. Jason sat down with him at his restaurant INK to chat about his story to how he got to where he is today, motivation, fitness, collaboration, and so much more.

Guests: Phil Rosenthal, Adam Cole   In our first-ever episode, hosts Jeff Strauss & Jeff Phelps hang out with the always-funny Phil Rosenthal, writer/creator of the massive hit comedy 'Everybody Loves Raymond' and star/creator of 'I’ll Have What Phil’s Having'. Strauss, Phelps and Phil talk eating, family, TV, travel and Phil’s lifelong hate/love experience with food.   The three are joined by chef Adam Cole, whose career has taken him from the front-lines in fine-dining kitchens of superstar chefs Michael Voltaggio and José Andrés to open his own Los Angeles restaurant — Maple Block Meat Co. — a BBQ joint. Chef Cole shares some smoked-brisket secrets and talks about how modern technique informs his approach to ‘Cue.   Day Drinking: Craft Beer vs Beer Beer — Hanger 24 Orange Wheat vs Miller High-Life

Over the past few weeks, you’ve probably seen plenty of your favorite social media personalities post a photo of themselves with a fruit or veggie and hashtagging it #DrinkGoodDoGood. Wondering what that’s all about? Let us explain. Nearly 24 million Americans live in food deserts and don’t have access to affordable, quality, fresh fruits and vegetables. But Naked Juice is trying to help change this. For the third year in a row, Naked Juice is partnering with Wholesome Wave – an organization that helps create affordable access to fresh, local and regional food to those in need – to provide fresh produce where there is none. So every time someone posts a “fruit selfie” with the #DrinkGoodDoGood hashtag, Naked Juice will donate the equivalent of 10 pounds of produce to neighbors in need — up to 500,000 pounds in total through October 15. To help raise awareness, Naked Juice and Wholesome Wave are teaming up with local ambassadors across the country to help shine a light on the issue of food deserts. Among the ambassadors joining the effort are Wholesome Wave board member and D.C.-based chef Jose Andres, musician Common, Los Angeles chef Michael Voltaggio and San Francisco chef Tyler Florence. In Miami, this cause hits close to home affecting nearly 250,000 Miami-Dade county residents. That’s enough people to line Ocean Drive over 36 times. Locally, the campaign has tapped chef ambassadors, CENA by Michy’s Michelle Bernstein and Alter’s Brad Kilgore, to help get the word out. In the video above check out Brad discussing the campaign and why the cause is important to him.

We're taking a break this week (after a year, we deserve it!) but don't forget... we're giving away a prize pack of signed cookbooks from past guests.  All you have to do is go to our website www.foodisthenewrock.com and sign up for our email newsletter and you'll be entered to win signed cookbooks from Michael Voltaggio, David Chang, Marcus Samuelsson, Rick Bayless and more.  PLUS if you're in the L.A. area come to the L.A. Street Food Festival at the Rose Bowl this Saturday (June 29th).  Zach and Chuck will be there selling shirts and kissing babies.  

Chef Michael Voltaggio hangs out with Gil to talk about how he went from a picky eater to a professional chef, what vegetables kids hate the most and scary bugs!

Ep. 16 - Top Chef winner Michael Voltaggio invites Chuck and Zach to his restaurant Ink in West Hollywood to chat about The Grammys, Tom Collicchio, food bloggers, and the time he saw New Kids on the Block in concert.  Plus the guys get Michael to admit that being awarded a Food Club plaque by Aziz Ansari, Jason Woliner, and Eric Wareheim may have been better than winning Top Chop.