Michael Voltaggio, 30, won Top Chef in Season 6. Born in Maryland, Michael began working in restaurants at the age of 15 and hasn't worked outside the industry since. He has studied under several celebrity chefs and the majority of his training has been in European fine dining kitchens with an emphasis on modern technique, flavor and presentation.
His favorite simple summer recipe is Soft Poached Egg with Morel Mushrooms, Fava Beans, Jamon Iberico Consommé. His winning dish of the season was Fennel-Scented Squab Breast.
In 2009, he was a finalist for the James Beard "Best New Restaurant" award. Michael serves as Chef de Cuisine at Chef de Cuisine of The Dining Room at The Langham, Huntington Hotel & Spa in Pasadena and describes his cooking style as sophisticated American Cuisine utilizing modern technology and classic disciplines of cooking.