Michael Voltaggio's passion for mixing strong classical disciplines with modern flavors and techniques has allowed him to return to The Greenbrier to begin planning for the resort's newest culinary invention, Hemisphere.
In California, Voltaggio wowed patrons of the Charlie Palmer Dry Creek Kitchen and under his direction, this wine country eatery was named one of the top 100 Bay Area restaurants, in addition to receiving 1 Michelin Star.
Voltaggio's culinary career began with stints in some of New York's most famous restaurants which led him to enter The Greenbrier's Culinary Apprenticeship Program. After graduation, Voltaggio held the top post of Chef de Cuisine at The Ritz-Carlton Naples Dining Room, where his efforts helped the restaurant receive the AAA Five-Diamond Award.
1 comment:
I recently had the pleasure of meeting Michael Voltaggio and seeing the new Hemisphere restaurant at The Greenbrier. Michael is certainly passionate about his art and the restaurant is beautiful to behold!
Post a Comment