Chef Michael Voltaggio has been in the kitchen since he was 15 years old. By 21, he had completed his formal training at the Venerable Greenbrier culinary apprenticeship program. He was immediately hired to work at the Ritz Carlton in Naples where he first immersed himself with what were considered unconventional techniques, under the tutelage of chef Arnaud Berthelier. He found that these techniques naturally melded with his classical repertoire, enabling him to cook adventurously with increased precision, eventually informing his signature style. Voltaggio would go on to successfully helm the kitchens for a number of esteemed chefs and restaurants, including Charlie Palmers Dry Creek Kitchen in Healdsburg where he earned a Michelin star, and the Bazaar by Jos Andrs in Beverly Hills where he was rewarded with a 4-star review.

Voltaggio was a finalist for the James Beard best new restaurant award in 2009. That same year, he also earned the title of Top Chef on Bravo TVs Emmy-award-winning show. He has established a reputation for what critics heralded as serious food that is playful, visually stunning and flawlessly executed. He was also named Best New Chef by Angeleno Magazine in 2010, cementing a place within the Los Angeles culinary community. Recently, GG Magazine named Ink. the Best New Restaurant in America in the March 2012 issue; Los Angeles magazine recognized Ink. as one of the top 10 Best New Restaurants in Los Angeles in the January 2012 issue; and in April, details ranks the restaurant as one of the nations top 10 most fashionable places to be seen (and eat).

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