Michael Voltaggio at ink.

Bio

Chef Michael Voltaggio is primarily known for modernist techniques, however, he stresses that he is just cooking. He has a vast repertoire that melds strict, classic french technique with progressive and innovative applications allowing for precision and creativity. Ingredients drive his culinary ambitions; he strives to elevate the best ingredients to create a multi-sensory experience where taste is paramount.

Accolades

  • One Star (The Dining Room at The Langham)
    Michelin Guide
  • Best New Restaurant
    GQ Magazine
  • Best New Chefs
    Food & Wine
  • Winner
    Top Chef
  • ChefsFeed Winner
    One of the Best Things to Eat in LA

My Restaurants

  • ink.
    8360 Melrose Ave. #107
    Los Angeles, CA
  • ink.sack
    8360 Melrose Ave #107
    Los Angeles, CA
  • ink.sack
    Tom Bradly International Terminal
    Los Angeles, CA

Where I Eat

Behind the Scenes

Chef Michael Voltaggio reviews  at post.venue.name
"Fire fly squid with curry emulsion by @mvinkla"
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Chef Michael Voltaggio reviews  at post.venue.name
"#branzino @mvinkla with fermented celery root remoulade, grape, and yeast brown butter"
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From My Menu

Chef Antonia Lofaso reviews Bánh mì at ink.sack
$ | Deli/Sandwich Shop, | American
Melrose, Hollywood
1 Review
"When Cuban sandwiches are done well, they are great, and ink.sack makes the best Vietnamese version of the Cubano around. This bánh mì has pork butt and belly, and it's topped with crisp chicharrones and pickled vegetables. It's perfect."
Chef Antonia Lofaso reviews Poutine at ink.
$$$ | Full Bar, | Modern, | American, | Takes Reservations
West Hollywood
2 Reviews
"I love the play on French fries in this dish. The chick pea fries and lamb ragu go together so well. It's a classic dish beautifully reinvented with Mediterranean flavors."
Chef Staffan Terje reviews Egg yolk gnocchi at ink.
$$$ | Full Bar, | Modern, | American, | Takes Reservations
West Hollywood
1 Review
"This is a beautiful, rich dish. The gnocchi are soft with a creamy center. I have to figure it out..."