The Range


Presented by Bryan Voltaggio

Excel To HTML using

Bryan Voltaggio

Bryan Voltaggio | Executive Chef


About Bryan Bryan Voltaggio is a true son of the Chesapeake, born and bred in Frederick, Maryland. By the young age of 20 and after having served as sous chef and executive chef at two regional hotel restaurants, Voltaggio made the decision to enroll at the Culinary Institute of America (CIA) in Hyde Park, NY. Upon graduating, Voltaggio staged at Aureole, in New York City, where he met his mentor chef Charlie Palmer. Following a stint at Michelin three-star Pic restaurant in Valence, France, Voltaggio reunited with Palmer as executive chef at Charlie Palmer Steak in Washington, DC. After almost a decade with Palmer, Voltaggio took a leap of faith and returned to Frederick, Maryland to open VOLT in 2008. In late 2011, Voltaggio expanded with Lunchbox, followed by Family Meal and RANGE in 2012. Voltaggio is the executive chef and owner of six restaurants including VOLT, Lunchbox, Family Meal, RANGE, and two locations of AGGIO. As a finalist on Top Chef Season 6 and Top Chef Masters Season 5, Voltaggio is the first chef to compete on both Top Chef and Top Chef Masters. The James Beard Foundation Award finalist co-authored the cookbook, VOLT.Ink, with his brother, Michael, and is set to release a new title HOME in 2014. As a father and chef, Voltaggio is a passionate philanthropist and supports Share Our Strength (SOS) in their fight against childhood hunger. He has raised over half a million dollars over the last five years to support innovative school breakfast programs, meals for achievement, and the national No Kid Hungry campaign. He lives with his wife, Jennifer, and their three children Thacher, Piper and Ever Maeve in his hometown of Frederick, MD.

Graeme Ritchie | Chef de Cuisine


About Graeme Graeme Ritchie, a graduate of the prestigious Culinary Institute of America (CIA) in Hyde Park, New York, worked at David Burke & Donatella in New York followed by a tenure as executive sous chef at Charlie Palmer Steak in Washington, DC. Ritchie joined Voltaggio to open VOLT in 2008 as executive sous chef and right hand. After eight years as a Voltaggio veteran, Ritchie assumed the honor of VOLT’s Chef de Cuisine. Chef Graeme now serves as the Culinary Director for the Bryan Voltaggio Family of Restaurants.


Dane Nakamura | Head Mixologist


About Dane A Washington, D.C. native, Dane Nakamura began his career in the restaurant industry at the early age of 14. Under the direction of mentors Owen Thomson, Caleb Marindin and Joseph Ambrose, Nakamura worked his way up and eventually managed Bourbon’s Glover Park location for over 4 years before becoming head mixologist at RANGE.  Over the last ten years, Nakamura has staged in kitchens around Washington, D.C. in order to develop his unique Bar Chef philosophy for cocktails and beverages.  With no separation between bar and kitchen, Nakamura’s cocktails stay true to historical context and accuracy while featuring the same ingredients and modern techniques as those of Range’s fine cuisine. With nine open kitchens including a wood-fired hearth, Nakamura is embracing this one-of-a-kind progressive culinary bar program.


Hilda Staples | Co-Owner


About Hilda After lobbying on Capitol Hill and then as an account director at Ogilvy Public Relations, Hilda Staples moved to Frederick, MD in 2000 to pursue a lifelong passion for food and business. After meeting Chef Bryan Voltaggio in 2008, the pair partnered to open VOLT restaurant in the historic Hauck Mansion in downtown Frederick. Staples has been hands on with every project from the start—overseeing everything from investor relations to leading meetings with architects, general contractors, and being involved with city planning review. Now as co-owner of VOLT, Lunchbox, Family Meal and RANGE, she continues to work on the daily financials, investor relations, and community relations for her restaurants. Staples lives in downtown Frederick with her twins, Beverly and Jules, and her husband, Jonathan.