Originally from Frederick, Maryland, Bryan Voltaggio is a chef and partner at VOLT restaurant. The CIA product says his favorite summer recipe is marinated grilled hanger steak, silver queen corn and fava bean succotash, Cherokee purple heirloom tomatoes, and Rick’s arugula. Growing up, he has become a strong advocate for meats, seafood, and produce that are local, sustainable, and organic. “Through our choice of ingredients we become engaged in more than creating a great dining experience, but in supporting local agriculture.”