Voltaggio preps food for the night’s service.
A few weeks ago I got the chance to shoot Top Chef runner-up Bryan Voltaggio as he filled in for a week at Washington, D.C.’s Rogue 24. Rogue chef RJ Cooper underwent heart surgery so many different chefs around the country filled in for him in one week shifts.
Bryan Voltaggio in the kitchen.
Voltaggio was extremely nice and very accommodating with his time. The food wasn’t too bad either.
Turbot with a nage made from the fish bones, with butternut squash and Brussels sprouts.
Foie gras with coffee and cocoa soil and coconut powder, served with vanilla toast.
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- Bryan Voltaggio
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- Sous chef Ryan Moore peels celery root.
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- Bryan Voltaggio in the kitchen
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- Bryan Voltaggio in the kitchen
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- Voltaggio preps food for the night’s service.
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- Chocolate chip cookie and peanut frozen dessert
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- Bryan Voltaggio in the kitchen
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- Bryan Voltaggio in the kitchen.
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- Turbot with a nage made from the fish bones, with butternut squash and Brussels sprouts.
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- Foie gras with coffee and cocoa soil and coconut powder, served with vanilla toast.
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