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Michael Voltaggio: L.A.'s "it" chef talks cuisine and culture

Los Angeles is a mix of culture and trends, but it is culture that truly inspires the food scene here. We find it at the taquerias, the ramen shops, the place with those delicious soup dumplings. We find it in the strip mall Thai restaurants that we stumble into late at night and yet crave again at lunch time, or the joints serving sushi, falafels, ceviche, and chicken and waffles. What these restaurants all have in common is good food, thoughtfully prepared in a comfortable environment.

We need to stop chasing trends and seek quality over substance. As patrons, these are the places where we eat when we get off work and where we feel comfortable, inspiring us at Ink to fold up our fancy white table cloths, turn up the music, welcome walk-ins and hopefully create a connection and experience with our food, drinks and hospitality.

About Michael Voltaggio

Michael Voltaggio, winner of the Bravo network’s 2009 Top Chef competition, studied in the venerable Greenbrier Culinary Apprenticeship program before working at Charlie Palmer’s Dry Creek Kitchen, where he earned a Michelin star, and at the Bazaar by José Andrés, where he earned a four-star review.

Voltaggio, a finalist for the James Beard “Best New Restaurant” award in 2009 and named “Best New Chef” for 2010 by Angeleno magazine, is the creator of ink., which was named “Best New Restaurant in America” by GQ magazine, “Top 10 Best New Restaurants in Los Angeles” by Los Angeles magazine and “Top 10 Most Fashionable Places to Be Seen (and Eat)” by Details magazine.

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