Michael Voltaggio

We’ve known Voltaggio for over 15 years. Back then, he was fresh off his Top Chef Season 6 win. Today, he’s cemented himself as one of the most creative chefs in the game. With our design-forward, Anti-Uniform ethos, we found a kindred spirit in his boundary-pushing culinary style. Give the guy any ingredient and 20 minutes, and he’ll serve the best meal you’ve ever had. 

But more importantly, he’s one of the warmest, most sincere people we know.

So when the opportunity came to collaborate, we didn’t take it lightly. We reimagined three of our core workwear staples (The Sack Coat, The Workwear Coat, & The Drawstring Chino) sourcing vintage textiles that we upcycled and patchworked into reconstructed silhouettes, blending history and craftsmanship into every stitch. The result is a boro-inspired textile collage, drawing from the Japanese art of visible mending to give old fabric new life.

Catch him September 2nd as he returns as a Titan on Season 4 of Bobby’s Triple Threat.

1 Minute with Michael Voltaggio 

Worst uniform you’ve ever had to wear?

My best and worst uniform was during my apprenticeship at the Greenbrier hotel. I had to wear a tall cloth toque hat, neckerchief etc. Full classic chef vibes. I loved the professionalism and the intro to the military-like discipline of a traditional brigade. That said the juxtaposition of my then and now is wild. Same discipline, different uniform.

 

What do you usually wear when you’re not behind a stove?

A bandana is always in the rotation mainly because I’m in my 40’s and still can’t figure out how to style my own hair.

 

1 piece of clothing you can’t live without?

Bandana.

 

1 inspiring thing you saw last week?

I’m cooking a dinner at the Benjamin on August 10th to celebrate my dear friend Chef Sonny Sweetman. Several prominent chefs, without hesitation, have volunteered to come cook beside us for this one night only meal that means so much to many of us. I’m also so grateful for every guest that booked and sold this night out. Without our guests, none of this is possible.

 

Other than your home, where should we eat in LA?

Eat at every restaurant you can. Frequent the ones you love. Our industry shows up to fundraisers, events, disaster relief etc and right now our industry needs our customers more than ever. Rather than gossip about the ones that closed, let’s support the ones that have survived these challenging times.

 

Favorite eating city(s) in the world?

I didn’t get on a plane until I was 16 years old and cooking has now taken me to over 25 countries. My passport stamps are meals and I’ve definitely collected a lot of beautiful memories all over the globe. I’m grateful that my work has taken me on so many detours and my favorite place is the next one that I haven’t been to.