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Former ‘Top Chefs’ Bryan and Michael Voltaggio exit Estuary

The award-winning chef brothers leave the restaurant they founded in the Conrad hotel in Washington D.C. in 2019

Holly Petre, Assistant Digital Editor

March 8, 2022

1 Min Read
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Bryan and Michael Voltaggio have decided to part ways with the restaurant they were instrumental in starting, Washington D.C.’s Estuary, the restaurant announced Tuesday.

Estuary, which is located inside the Conrad hotel, debuted in 2019 just months before the pandemic.

“We appreciate the opportunity to have opened a signature restaurant for the luxury hotel in the heart of Washington, D.C., a city that is close to our hearts and has become a renowned culinary destination. We wish the team at Estuary all the best” said Bryan Voltaggio in a statement.

The brothers are currently focused on multiple upcoming projects throughout the country.

Their restaurants include Thatcher & Rye in Fredrick, Md. and STRFSH in Los Angeles.

Estuary’s menu focuses on the regional cuisine of the Chesapeake Bay; the brothers are from Frederick, Md.

The menu consists of fresh seafood like spicy tuna with Calabrian chili, poached shrimp with prawn crackers, a Chesapeake roll with Maryland crab, shrimp and old bay fries and Wild striped bass with a squid ink puff pastry.

“We are very grateful for all of the professionalism, work and creativity that Bryan and Michael have brought to Estuary,” said Laura Schofield, general manager of the Conrad, in a statement. “We look forward to carrying on their tradition of culinary excellence at Estuary and hope to work together again in the future.”

The restaurant did not say why the brothers were leaving.

Estuary’s said that they will announce a whole new culinary team soon.

About the Author

Holly Petre

Assistant Digital Editor

Holly Petre is a digital editor for Nation’s Restaurant News as well as the host of NRN’s podcast, Extra Serving, and producer for Informa Restaurant and Food Group’s other three podcasts, One On One by Food Management, Off the Shelf with SN and In the Kitchen with Bret Thorn. Holly holds a Bachelor of Fine Arts with a concentration in Sculpture, fibers and Material Studies and Ceramics from the School of the Art Institute of Chicago. A native New Yorker, Holly enjoys her place on staff as the resident pop-culture expert and millennial with a sassy attitude and great sense of style.

Holly Petre’s work on Nation’s Restaurant News and Restaurant Hospitality often covers marketing and trends, either aimed-at or examined-through the millennial mindset. Holly is responsible for introducing TikTok and Twitch to NRN and RH readers as well as explaining terms like “Karen” to staff and readers alike. She also spends her time on staff trying not to make every headline a pun.

Holly Petre hasn’t spoken at any events or on panels, but she is readily available with a killer shoe wardrobe and several witty quips.

 

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