The latest show piece in the Charlie Palmer restaurant rouleau, Charlie Palmer Steak, in site of the Capitol Building, is rapidly becoming "the place to dine" for the Washington politic, locals, and visitors alike. Heading up the distinctive, new enterprise is Executive Chef Bryan Voltaggio.
Since early in his life, Chef Bryan Voltaggio has been striving for culinary excellence. His journey began at age fifteen, when he was introduced to the field by his enrollment in a culinary vocational program through school. Working locally at a Crown American Hotel in his hometown of Frederick, Maryland, Bryan began gaining the knowledge and experience that led him to become Sous Chef at the age of eighteen. Although he was young, Bryan gained the respect of his peers and the company which allowed him to tackle responsibilities like leading the culinary team in Atlanta for the 1996 summer Olympics and later the role of Executive Chef at an Indiana, Pennsylvania property.
Searching for more formal training, Bryan decided to further his career by enrolling in the Culinary Institute of America. However, Bryan was drawn to the kitchen, so, during his time in Hyde Park, New York, he worked at the Hamilton Inn in nearby Millerton. When it came time for him to apply his new found culinary knowledge Bryan looked forward towards New York City. He staged at many restaurants before accepting a position at Charlie Palmer's famed restaurant, Aureole. Again after working his way through the kitchen ranks, including some time working with the Pastry Chef John Miele, he was promoted to Sous Chef under Executive Chef Gerry Hayden. Bryan worked with Chef Hayden for a year before new Executive Chef Dante Boccuzzi was brought in to head the stoves at Aureole. During his time with Chef Boccuzzi, Bryan left for France to stage at the two star Michelin Restaurant Pic in Valence.
After a twelve-year journey in the culinary field, Bryan has returned to his hometown area as the Executive Chef of Charlie Palmer's newest restaurant Charlie Palmer Steak, Washington D.C.
The Washington D. C. restaurant opened in May 2003 with seating for 240 guests. After several fabulous dining experiences there, this writer found Charlie Palmer Steak to be "way beyond" your traditional steak house. The atmosphere is comfortable elegance. Chef Bryan's culinary offerings, best described as Progressive American, run the gamut from great steaks, duck, pork, and inspired seafood dishes.
When in Washington D. C. - people in-the-know dine at Charlie Palmer Steak