michael voltaggio

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 at 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 josé Andrés 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 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 staple in los angeles and can now be enjoyed by an international audience with its second location inside Los Angeles International Airport’s newly renovated Tom Bradley International Terminal.

cole dickinson

before graduating high school, chef cole dickinson began working in the industry as a server but quickly transitioned to a spot on the line.  working his way up through a variety of kitchens, he first worked with chef michael voltaggio at charlie palmer’s dry creek kitchen in healdsburg.  over a span of more than six years, dickinson continued to work under voltaggio as his sous chef – at hemsiphere at the greenbrier in west virginia and then at the bazaar by josé andrés in beverly hills.  his professional experiences also including staging and/or working for other highly lauded chefs and restaurants such as chefs heston blumenthal’s fat duck in london, laurent gras’ l2o in chicago and wolfgang puck in Beverly hills.  since ink.’s opening, he has been recognized as one of Eater’s Young Guns (which highlights up and coming culinary talent, nationally) in its inaugural year, as well as being named one of Zagat’s 30 Under 30 in 2013. and alongside voltaggio, dickinson helps to oversee the kitchen at ink.


ed anderson

ed anderson spent the first 15 years of his career training his eye as a graphic designer, and tends to see the world as “less is more”. largely self-taught, he is comfortable in the studio or on location, working with minimal equipment and available light.

based in norther california, food and the people who make it became natural subjects.  ed is drawn to the hyper-dedicated, semi-eccentric, heavily-inked, diy-everything types.  his images are honest and evocative.  they tell stories.

the hundreds

Per blog post titled: The Hundreds x ink.sack (on 8.11.11):

“Always keen on the collaborations, The Hundreds teams up with Michael Voltaggio for a special release tee called the “Sack Adam”.  Inspired by Voltaggio’s top secret sandwich shop that opens today, the shirt presents the Adam Bomb mascot dressed as ink.sack’s black paper bag.  The collaborative tee will be worn today by ink.sack’s staff at the grand opening…”

clifford fong

clifford fong has been part of los angeles’ fertile design community for roughly two decades as an interior designer as well as working with several principle fashion institutions.  his aesthetic refinement is drawn from a myriad of inspirations and his work is often an extension of his curiosities, being an avid enthusiast of significant design and art.  Iin 2004, he co-founded an artisanal unisex luxury fashion collection with sandy dalal called chatav ectabit; and in 2009, along with two partners, he opened galerie half, a sprawling emporium of 20th century design, european antiques, architectural elements, and art.  for ink., fong worked closely with chef michael voltaggio to create a space that would serve as a canvas for voltaggio’s food and offer the feel of an artist’s studio.  sourcing local craftsmen was important to both, and many design pieces were found treasures.  the final product is a timeless space that is both warm and industrial, emanating a comfortable urbanity. -

marshall haraden

marshall haraden is the president and owner of the marshall group, and specializes in restaurants, retail storefronts, residential and industrial projects.  responsible for actuating designer clifford fong and chef michael voltaggio’s vision for ink., haraden’s industry acumen and sensibility lined up perfectly.  with over 28 years of experience, haraden’s spirit and expertise created a seamless process for the restaurant’s transformation, living up to his business’ motto: building the best.