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Chef Michael Voltaggio has been in the kitchen since he was 15 years old and recently received the honorable distinction of being one of food & wine magazines's best new chefs in the award's 25th anniversary year. In terms of formal training, he did not attend a culinary school, rather he earned a highly-coveted position in the venerable greenbrier culinary apprenticeship program; he graduated when he 21 and was the youngest person to have done so. 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 Palmer's dry creek kitchen in Healdsburg where he earned a Michelin star and the Bazaar by JosŽ AndrŽs 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 tv's 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, GQ 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 nation's "top 10 most fashionable places to be seen (and eat)."ink. is chef Michael Voltaggio's first signature restaurant. alluding to the idea of permanence, ink. endeavors to create an indelible impression with flavor profiles that are inspired by the myriad of cultures that make up the city of Los Angeles. thusly, he describes the food at ink. as "modern Los Angeles cuisine" and aspires to create an experience that will repurpose the term "fine dining" for angelenos. he also recently opened ink.sack, a sandwich shop a few doors down from ink. The concept is driven by classic flavor profiles that are elevated by premium ingredients and refined techniques. With sandwiches priced and sized to satisfy a palate craving options, ink.sack has established itself as a lunch staple in Los Angeles and will soon be enjoyed by an international audience with its forthcoming second location inside Los Angeles international airport's newly renovated Tom Bradley international terminal.