Host Jaymee Sire chats with dynamic brother-chef duo, Bryan and Michael Voltaggio, about growing up together, focusing on similar career paths, and their new show, Battle of the Brothers. The brothers share their experiences growing up with a healthy sibling rivalry and their first experience in the kitchen together at a Holiday Inn with Bryan as Michael’s boss. They talk about how their career paths have brought them together, and apart to opposite coasts, as they have made their way to the top of the restaurant industry. They also chat about how working and competing together has created a sense of trust between them to be, at times, brutally honest and how above it all, they are rooting for each other. They share which guest judges on the show had them starstruck and which one is essentially a third brother.
Host Jaymee Sire chats with the dynamic brother-chef duo, Bryan and Michael Voltaggio, about growing up together, focusing on similar career paths, and their new show, Battle of the Brothers. The brothers share their experiences growing up with a healthy sibling rivalry and their first experience in the kitchen together at a Holiday Inn with Bryan as Michael’s boss. They talk about how their career paths have brought them together, and apart to opposite coasts, as they have made their way to the top of the restaurant industry. They also chat about how working and competing together has allowed them to be brutally honest with each other and still root for each other. Finally, they share which guest-judges on the show had them starstruck and which one is essentially a third brother.
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Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/the-voltaggio-brothers-on-healthy-sibling-rivalry-battle-of-the-brothers
JAYMEE SIRE: Happy Friday, and welcome to Food Network Obsessed. This is the podcast where we dish on all things Food Network with your favorite Food Network stars. I'm your host Jaymee Sire, and today, we have a duo on the podcast for the very first time. They are brothers, restaurant owners, and both professional chefs with impressive careers both on and off the screen.
We chat about their upbringing and how their lives have converged and diverged over the years as they each navigate their culinary careers from opposite coasts. They are the sibling chefs you know and love and now the hosts of the competition show, Battle of the Brothers. Please welcome Brian and Michael Voltaggio.
[MUSIC PLAYING]
Brian and Michael, welcome to the podcast. I'm super excited. This is our first ever dual interview on Food Network Obsessed, and who better to do that with than the Voltaggio brothers? So Michael, you and I co-hosted an episode of Beat Bobby Flay.
MICHAEL VOLTAGGIO: Beat Bobby Flay.
JAYMEE SIRE: Yeah, a while ago. Great to reconnect with you Brian. Nice to meet you virtually for the first time. I'm fans-- a fan of both of yours for a while now. And obviously, you guys are together doing this podcast, but Brian, I know you are based in Maryland. Michael, you're based in California. So what was it that drew you guys to settle down on opposite coasts?
MICHAEL VOLTAGGIO: I can blame that on Jose Andres. He hit me up one day and was opening a restaurant in LA. So I actually left this area 12 years ago to open the Bazaar by Jose Andres. So and then I just I became a Californian at that point.
JAYMEE SIREE: And you're never leaving? You're there for life?
MICHAEL VOLTAGGIO: I believe I am now an Angelino.
JAYMEE SIRE: OK.
MICHAEL VOLTAGGIO: For now at least.
JAYMEE SIRE: Officially.
MICHAEL VOLTAGGIO: Officially, yeah.
JAYMEE SIRE: And Brian, you stayed closer to home. I hear you live on a farm. Seems like that's maybe a more peaceful slower pace of life. What is a day in the life like for you on the farm?
BRIAN VOLTAGGIO: It's definitely not slow.
JAYMEE SIRE: OK.
[LAUGHTER]
BRIAN VOLTAGGIO: It's very busy, but it's great. I mean, I live in our hometown. Like where we grew up and where we went to high school, where I met my wife and raised our kids. And so we decided to stay here, put in roots here, and now-- we're fortunate over the last couple of years we did buy a new piece of property, which has a little bit more land. So now, we're growing our own food, which has been a lot of fun, but it's a lot of work. I mean, it really is. I'm starting to learn like it's real hard work.
MICHAEL VOLTAGGIO: He's got fresh eggs every morning though. I just made myself scrambled eggs from the eggs from his chickens from this farm.
JAYMEE SIRE: How much better are the eggs when they're so fresh like that?
BRIAN VOLTAGGIO: Well, they're great, yeah. I mean because we let our chickens free range and do their own thing, and so they get all the bugs and stuff, which is cool, and they get beautiful eggs.
JAYMEE SIRE: Have you had any farming experience prior to buying this piece of property?
BRIAN VOLTAGGIO: No and absolutely none. And I end up following this guy on YouTube and started learning about his farming practices. It's a farmer in upstate New York and got obsessed with it because he literally ran his farm like I believe a chef would run a kitchen. It was very precise, very-- like checklists for everything, and everything in order and very, very detail-oriented. And so I started watching that like after work because it was like my decompression--
[INTERPOSING VOICES]
MICHAEL VOLTAGGIO: Therapy. Therapy we call it.
BRIAN VOLTAGGIO: Exactly. And so that was it. Kind of in a nutshell, I got into it, and started signing for class with them, and that's how I learned. And now it's just farming by trial, by error.
MICHAEL VOLTAGGIO: You wouldn't know it being here though. He fully has a farm. There's goats, chickens. There's vegetables growing. I mean, Brian is now a farmer.
JAYMEE SIRE: That's amazing. Yeah, I grew up on a farm in Montana, so I appreciate the hard work and all that goes into it. Now, Michael, you're in LA so not a farm.
MICHAEL VOLTAGGIO: No, definitely not a farm.
JAYMEE SIRE: What's a typical day look like for you?
MICHAEL VOLTAGGIO: Lately it's been a lot of this. And Brian and I, we're business partners too-- so with our restaurants. We're looking at a couple of new projects. Now, we've got a couple of projects that are currently open, and then we're in the process of reopening one of our restaurants that was closed during the pandemic. And so I'm on the East Coast working on that now, but I flied back to LA in about three hours. But I've been over-- I've been on the East Coast, I think, six times in the past four weeks, so there's been a lot of traveling.
JAYMEE SIRE: I know so many people that would never want to work with their families, so I'm curious what the secret is to not killing each other.
MICHAEL VOLTAGGIO: I mean, for us I feel like we just came to a point in our careers where we realized we didn't have to compete against each other. And I know that's ironic considering our show is called Battle of the Brothers. That being said, we made a choice. We could accomplish twice as much or work half as hard if we came together. We're accomplishing twice as much, I think, though half as hard working part hasn't really panned out yet, so we're still working as hard as we always have. We're just doing it with somebody that we trust.
And so when you can rely on somebody to be your business partner and trust them, it's made that part of the process, I think, at least, a little bit easier. Plus if anything comes-- like if it goes bad, we just-- mom lives on the property too, so we just get her to be a mediator, and we're good, yeah. She's got the--
BRIAN VOLTAGGIO: Literally.
MICHAEL VOLTAGGIO: She's got the third vote.
JAYMEE SIRE: Yeah, I love that you mentioned that the competition growing up because I have a sister, and I think that's just the nature of it, especially when you're relatively close in age. She's my best friend, but I remember as kids we kept score on everything. Every aspect of life was a competition. Birthday presents, splitting desserts-- everything had to be even, or our parents would hear about it. So I'm assuming it was somewhat similar to you guys. Maybe even amped up a little bit more because--
BRIAN VOLTAGGIO: Yeah, nothing's changed. We still fight over dessert. Like you he gets the biggest piece of chocolate. No, I'm just kidding. But I think it's always been a healthy competition. I think Michael and I always, no matter what we were doing really-- being sports-- even though we played different sports, we tried to be the best at what we were doing. Michael was a kicker in football as a goalkeeper playing soccer, and it was always like trying to one up each other in a healthy encouraging way. I think it's always been that way. There's always been like--
[INTERPOSING VOICES]
MICHAEL VOLTAGGIO: Who was the [INAUDIBLE] for? For you?
BRIAN VOLTAGGIO: Yeah. There's always been a little bit of ribbing here and there, but--
MICHAEL VOLTAGGIO: It was a healthy, encouraging way.
BRIAN VOLTAGGIO: Well, like, there's that sibling rivalry. Look--
JAYMEE SIRE: It was friendly, right?
BRIAN VOLTAGGIO: I mean, this goes back. I always tell a story. Like we had big wheels back in the day. It was like, who could get down to the hill the fastest? I mean, that's where it started. And then now, it's like you can win this new show we have.
[LAUGHTER]
It doesn't stop, you know what I mean?
JAYMEE SIRE: It doesn't stop.
BRIAN VOLTAGGIO: It doesn't stop, no.
JAYMEE SIRE: And I'm sure also to some degree, even though there is the competition growing up, there is still the younger brother looking up to the older brother. And Michael, I'm curious if Brian was the inspiration behind you wanting to pursue your own culinary career.
MICHAEL VOLTAGGIO: Yeah. I mean, for sure. He definitely got me my first job in a professional kitchen. I worked under and for him during that process, which I mean, yeah, that was--
BRIAN VOLTAGGIO: Short time in his career, though.
MICHAEL VOLTAGGIO: That was definitely an ego check and a challenge to say the least, but walking into that environment and seeing how much people respected him-- I mean, he was 17 years old, a sous chef at-- I'll just be-- we worked at a holiday inn. And Brian was the sous chef there, and I was there at 15 years old and just seeing how people reacted to what he did and how-- the level of respect that he got for his work ethic.
And so for me, I was very, very much drawn to that. And I think that he definitely brought-- Brian still to this day gets up at 6 o'clock in the morning and works till midnight. And I know people say that-- they'll say, like, I work 12 to 14 hours a day. Brian actually does do that every single day still. And I'll say for the both of us that we've probably worked more 7-day work weeks than we have 5 for sure in our careers, definitely.
JAYMEE SIRE: I mean, what was it like having your big brother as your boss, essentially, at age 15?
BRIAN VOLTAGGIO: Oh, no.
MICHAEL VOLTAGGIO: I mean, having a boss at age 15 is hard enough, right? Everyone's like-- and so for me, I was like, this is a piece of cake. I'm related to this guy, so if he says something to me that I don't like, I'll just talk back. And I did that once, and then the food and beverage director brought me into the office and was like, look, at home you guys are brothers, whatever, but at work, Brian is the boss.
And so that same day, we got home, and I was waiting for Brian. And he comes through the front door, and I'm like, look, at work you're the boss, but at home-- and I hit him.
[LAUGHTER]
Well, then he proved again at home that he was the boss because he beat the crap out of me--
BRIAN VOLTAGGIO: How dare you so--
MICHAEL VOLTAGGIO: --at the house too so it was a friendly fight. No bloodshed or anything like that-- a brotherly wrestle, if you will. But Brian maintained his stance at work and at home.
BRIAN VOLTAGGIO: The kitchen community-- like the culture of the kitchen and everything, it's always-- there's camaraderie, and there's like-- you're always trying to help each other as a team. We grew up playing sports, and I think that superseded the sibling rivalry like deal. And being a boss and all of that stuff was set aside. It was, hey, we're going in. We got 450 people for brunch, and we're going to do whatever it takes to get it done. Like that's even what it was back then. There was no lines of like I'm the boss. You're going to do the work.
MICHAEL VOLTAGGIO: And I was just thinking, like, why is he so dramatic?
BRIAN VOLTAGGIO: Right.
MICHAEL VOLTAGGIO: It's just a poached salmon with a bunch of carved vegetables next to it.
BRIAN VOLTAGGIO: Exactly.
JAYMEE SIRE: Did you guys know then that you wanted to pursue culinary as a career?
BRIAN VOLTAGGIO: We did it because it was cool that we were making money, and we could put gas in our cars when we're 16 and get some cool clothes and stuff like that.
MICHAEL VOLTAGGIO: Your clothes were cool?
BRIAN VOLTAGGIO: I thought they were back then. Maybe they were. Maybe they weren't. I don't know. Probably not. But in looking back, I don't know what the point was where it snapped, or where we both were like, this is going to be what we do for the rest of our career, our lives, and we're going to totally go into this all in.
MICHAEL VOLTAGGIO: It's kind of nuts that we have a combined experience now of like 50 years.
BRIAN VOLTAGGIO: Yeah.
MICHAEL VOLTAGGIO: Most people retire after doing something for 25 years. And we've actually been in our careers for over 25 years a piece.
BRIAN VOLTAGGIO: Technically we can retire.
MICHAEL VOLTAGGIO: We should now.
[LAUGHTER]
I don't know if we get that Social Security check yet.
BRIAN VOLTAGGIO: No, not at all. So at one point, Michael and I said we were going to make a career out of it. Michael left. He went to become an apprentice through an accredited program, and I went to the Culinary Institute of America. So we went off on both our paths towards professional career path towards becoming a chef and working in a kitchen, and that's where it really changed. I mean, then it went from being teenagers and just doing it for cash and money and buying stuff to like, hey, this is what we do for the rest of our lives.
JAYMEE SIRE: I mean, you guys both took different routes to end up at the same place-- culinary school versus apprenticeship. What are your guys' thoughts on formalized culinary education or just cutting your teeth right away?
BRIAN VOLTAGGIO: Yeah, no. And that's why I think we are a great example of that. That there isn't one pathway to becoming a cook and a chef and being a part in the hospitality business. I mean, really, it's hard work ethic, and getting in and really just wanting to learn.
MICHAEL VOLTAGGIO: It really just depends on where you are in your life as it relates to your professional maturity too. I mean, I think there's a time and place for culinary school. If you've never worked in this industry and you need to be exposed to it very quickly, I think, culinary school is a great path to take, especially coming right out of high school.
For us and for me personally, I had four years experience before I entered into my apprenticeship. And so I feel like I was in an environment that we're much like culinary school. I just was getting paid to be there. Not very much, but at least I was getting paid. But at the end of the day, that four years of experience whether you go to school and you get both the social and professional experience that comes with being at University versus on the job, I think that they're both very valuable. It's just a matter of where you are professionally and what your level of maturity is.
JAYMEE SIRE: Well, I mean since your holiday inn days, you two individually and together have received numerous awards-- James Beard, Michelin Stars, Best New Restaurant by GQ. Is there an accomplishment that you're most proud of either individually or as a pair?
BRIAN VOLTAGGIO: I think what's really right in front of us, I mean, right now. I mean, because Michael and I were on our own career path, like, going these kind of separate ways. Michael still lives on the West Coast. We now have come together because there's a time in your career where we had a lot of different things going on, and it was time to refocus and focus on what our next decade is going to look like. What's our next 10 years going to be like?
And forming a stronger partnership-- because yeah, in our 30s, we're like trying to one up each other all the time and just going our way. Now, we're working together, and now, we're stronger. And I think now we have a lot more on the horizon. And I think now is a good milestone in our career and where we are right now.
MICHAEL VOLTAGGIO: I think the most unique thing about it too currently is that we are the old guys if you look at the amount of time that we've been in the industry, but we're still very young because we started very young. So we have this ability to mentor the next generation but also participate at the same time because we still have the stamina. Career-wise, we've been doing this for a long time, but age-wise, we're still very young and still have a lot of energy. And you look at like the Jonathan Waxman's of the world that are still going at it-- I mean, I think he's got a battery pack in his body somewhere that just keeps him going. But it's like how do you how do you maintain that energy in an industry that's so demanding?
And I think that one thing that has been really important to us is you're only as good as the people you surround yourself with. And then as you grow your company-- like we are currently doing now-- whether it's open more restaurants, get involved in other projects. How do we get to do all of that? And it's by retaining the people that work with us. And I think that that's really the goal now.
And especially today with the labor crisis that we're facing in our industry and every single chef from Danielle to Grant Achatz, to Thomas Keller to Brian Voltaggio to Jose Andre to whoever, it's like everyone says-- it's hard to find good help these days. Well, once you find them, it's even harder to keep them. And so just being able to retain staff, I think, to me is one of the biggest accomplishments at any of us could experience as a chef right now.
JAYMEE SIRE: Yeah, I mean, you said it. It's been an insane time for the restaurant industry. What excites both of you about the restaurant industry right now as you look ahead to the future?
BRIAN VOLTAGGIO: Because nobody has given up. I think that that's what I love the most about where we are right now. Is that there is-- it felt like a very dark time in our industry, where nobody-- and it did, and it was for a lot of people.
I mean, let's not discount the fact that we've lost a lot of seats in this country, and we'll never get them back-- some really, really amazing restaurants. But now it's like, what do we do now? And everybody is pushing forward. Everybody wants to bring this industry back and make it stronger. And I think that that's the positivity about-- this is the opportunity we have. We can craft the next 10, 20 years of what this industry is going to look like and make it better for everybody. Not only our guests but also the people who are working with us.
MICHAEL VOLTAGGIO: I also think that one thing that restaurants and diners have both learned over the past year is what were we doing that was really important and what were we doing that was not really important. And I think during this past year and a half, we've been able to zero-- like I didn't know how to use a QR code. If I ever saw one, I was like, I don't stick that thing in my face. Give me a piece of paper. And now, everyone's getting familiar with that.
And then there's these sort of steps of service that were so important to us-- how many times can a server touch the table? And now it's like don't have the server come around me too much. And so I feel like our customers, as much as we've always been there for them and provide that hospitality, I think, our customers are now reciprocating that hospitality. And so for us, we've met somewhere in the middle to figure out what do we all need to keep this industry going.
JAYMEE SIRE: Is there something in the industry as maybe an award or just an accomplishment or a goal that you guys have yet to do that's out there like on your vision board, if you have one?
BRIAN VOLTAGGIO: I don't think that we're award-driven that much anymore. Right? Yeah. It's still great every once in a while to get a mention or something. I think now it's really that instantaneous gratification about changing somebody's day at the table. This is a guest-driven experience now. It's still-- our restaurants are always going to be chef-driven. That we both-- Michael and I agree to say the same exact words because that's who we are and that's how we operate because we're at the stove every day.
But now it's about making it for the guests, no matter what. It's whatever it takes experience for them. And I still feel like that also comes through in our food no matter what, and it's just-- that's what I'm looking for.
MICHAEL VOLTAGGIO: Yeah, I mean I think the--
BRIAN VOLTAGGIO: I'm looking for that everyday.
MICHAEL VOLTAGGIO: --biggest award now is staying open another day.
JAYMEE SIRE: Yeah, seriously.
MICHAEL VOLTAGGIO: That's really what it is all about. I think that the guides and the sort of critics and all that could do a better job at recognizing the operators needs as well. I know that there's a certain criteria that dictates what level of restaurant you are, but at the end of the day without chefs and restaurants, there aren't critics and guides.
And so also finding that sort of parallel path to success so that there's this-- we're in the hospitality industry, and I think that that's the number one thing that I think we all learned that we can get back to in the past year and a half. Is take care of each other and believe-- practice what you preach, not just to the guests that are coming in, paying for it. But for your team, for the people that work for you, take it home to your family.
Let that lifestyle become a part of something bigger than just a paycheck. And I think we often forget that word, hospitality, and that's something that's always been super important to both of us. Because we didn't come from a background of luxury. We had to learn it and then figure out how to apply it. And now that we understand it a little bit better, it becomes a part of you.
JAYMEE SIRE: How do you keep on top of your game and keep pushing the envelope and getting more inspiration from different places when-- like you said, you guys have both been in this business for a very long time.
BRIAN VOLTAGGIO: Well, now, I mean, it's really-- it's the people that are around us in the up and coming chefs and team members that are working with us every day. We draw inspiration from them about trying to not only remain an inspiration for them and constantly pushing ourselves and not stopping but making them better at what they do and helping them realize their next dish and their next opportunity.
MICHAEL VOLTAGGIO: Don't be afraid to be managed by the people you manage, and that's like a good philosophy. There's that whole eight tier, sevens and six is a nine tier tens. We like to surround ourselves with people that, I mean, selfishly, that we can learn stuff from too, and I think that that's important. You can't-- your ego can't be so big that if somebody comes to you and says, like, hey, chef, the last place I worked we did it like this. You're like, I don't care--
In the old days, you wouldn't dare to say that, and we wouldn't dare to allow people to say that. You have to listen because this information is out there prior to them walking into our restaurants now and where we had to go work for people to get this information. And a lot of times back in the day, like in the late '90s working for various different fine dining restaurants, whether it be in New York City or wherever we worked, we would all-- all the cooks were trading notebooks like baseball cards.
Like, oh, where do you work? Oh, I work at Ducasse. Oh, where do you work? I work at Danielle. Where do you work? And so everyone's just like I hope these chefs never hear this, but it's like, we're out at a bar having beers and trading recipes.
BRIAN VOLTAGGIO: That's how earlier recipes got mixed up.
[LAUGHTER]
We were passing them all around.
MICHAEL VOLTAGGIO: The reason why it's OK to say that is because now you can find this information online. Like you can just Google the scallop with caper and raisin from John George, and the recipe is there. So now, it's just a matter of application. And really the only thing we can teach outside of the information that's out there is work ethic and passion, and I think that one thing that Brian and I have always been able to do is be present. People see it because we were the guys that are there at work and so--
BRIAN VOLTAGGIO: First in and last out.
MICHAEL VOLTAGGIO: For as long as we can.
[LAUGHTER]
JAYMEE SIRE: Well, clearly, you guys are mentors to a lot of these younger chefs. Probably mentors to each other. Do you have other mentors in the industry that you look up to?
BRIAN VOLTAGGIO: I worked for Charlie Palmer for a long time. For almost 10 years of my career, and to this day, I can pick up the phone and call him for any reason and we share a lot information and remain friends now. I mean, I was turned on to a different style relationship now. I mean, I always call him chef. But now, it's beyond just the kitchen. We talk about our families now. I mean, it's grown into something different. So Michael will-- yes, you made a good point-- always be my mentor.
Like I am-- amazingly proud to be able to work not only for him but with him because now the tables have kind of turned.
[LAUGHTER]
Every once in a while. And so--
MICHAEL VOLTAGGIO: I mean, we've--
BRIAN VOLTAGGIO: I think now what we can do is push each other, and I think that's a part of being a mentor too. Is to be able to coach and help and inspire. And I think that that's really important, especially now when we're trying to do that for other people. They need to see that in us. If not, we're not doing the job.
MICHAEL VOLTAGGIO: I think that-- I mean, as far as mentors are concerned too, yeah, there's people that we've worked with, and then there's people that we're fortunate enough to be around now too. I did-- I got to work with Jose Andres for a long time and Charlie Palmer as well. And then they're my mentor at the Greenbriar, Peter Timmons, who's since passed away. But there's other people that I've met along the way now that I lean on as I'm learning new disciplines. Whether it's Michael Mina has become a big part of my sounding board to throw ideas at. Guy has been instrumental in my development as it relates to not just stuff that I've done with the network but life.
I mean, just his approach to how he gets involved in the community, to how he handles the enormous team that he has around him at all times to just-- I mean, really bouncing ideas, having-- sleeping in guy's house and having the opportunity to just have conversations with him that are real and off the record have really helped me understand the possibilities of what my career path could look like. And that goes for-- I mean, Bobby too. Bobby is somebody that I definitely hit up on a regular basis when I need advice in certain situations.
And so it's a small world, I guess. We find ourselves in situations where our colleagues are the people that we've spent our careers looking up to to go to an event and have Daniel Blue, be there, and say like, hey, Michael good to see you. Like my mouth still drops. And I'm like, wait, Michael, who-- is Michael Mains standing behind me right now? He's talking to me. And so as you develop these now friendships, it opens up so many new resources for sure.
JAYMEE SIRE: Keep listening because up next, we're getting all the deets on the Voltaggios' new show, Battle of the Brothers.
And now you guys are mentors on your own show, your own Discovery Plus show, Battle of the Brothers, which you mentioned earlier. I feel like this is a show that has everything. You've got the sibling rivalry. You've got the cooking challenges, which are very intense. What did you guys enjoy most about creating and filming the show?
BRIAN VOLTAGGIO: It was about the chefs who came in and started cooking. I mean, they were some incredible, incredible people, and they're so talented. I mean, we got to be a part of selecting those people, but so for them to come in and week over week put up some of the most incredible food we've seen in food competition-- sometimes like, wow, I wish I would have did as good as that.
MICHAEL VOLTAGGIO: Good answer. I'm going to--
BRIAN VOLTAGGIO: It's so nuts.
MICHAEL VOLTAGGIO: The cooking on the show is incredible, and the cooking on the show is incredible for a couple of reasons. One, in the first round, we-- unlike other scenarios similar to this, we're not just sitting on the other side of a table yelling things out. Like you shouldn't put that in the dish. Like we can walk into the kitchen and say, hey, wait a second. Take a step back. Why don't you try to do it like this, and see how it comes out if you try it this way.
And then there's round two. Round two, we have to cook. And so for us, we're never afraid of that part. Put us in there at any moment, and that's really, I think, where you're going to truly see our personalities come out. And so for me to be able to go out and share that part of myself with not people that are just in our kitchen there while we're filming it, but everyone that gets to see it. And they get to see how much Brian and I still care about what we do and showcase what we've learned.
I mean, I mentioned earlier, 50 years of culinary experience, whatever, that could have been spent doing so many different things. And so the only way we could really explain what that 50 years of experience looks like is by doing it in this round two of the competition. And so we get a chance to do that, and I think that for as long as we'll get that chance, we'll show up.
JAYMEE SIRE: How much does that competitive spirit that you mentioned and the sibling rivalry motivate the format of the show and how each of you approach it?
BRIAN VOLTAGGIO: It's real.
JAYMEE SIRE: Yeah, it's real.
BRIAN VOLTAGGIO: Oh, yeah.
MICHAEL VOLTAGGIO: It's real.
BRIAN VOLTAGGIO: Yeah, 100%.
MICHAEL VOLTAGGIO: It's real, and on camera or off camera, we're having the conversations, and they're not short of emotional, but not in a way-- I mean, I can't say that I'm disappointed if Brian wins a round or super stoked if I win. But I mean, I will say that I am thoroughly disappointed. But then I'm like it goes past just Brian. I can't believe you beat me. It's like, what's wrong with that judge today? Or like I'm going through the whole thing in my head of like, why didn't I just win that?
[LAUGHTER]
And so what we do is very subjective, and when you apply our discipline to a competitive environment-- and there's a set of rules associated with that. There's a lot more to it. It does become in some cases a game show as well because there's certain twists and certain scenarios that we introduce to the chefs, both in round one, and then scenarios that are introduced to us in round two that aren't necessarily in our control. The surprises that come with this competition are as good as the competition itself.
JAYMEE SIRE: Do you guys approach the role of mentor differently or similar, do you think?
BRIAN VOLTAGGIO: The one underlying thing is we always lead by example. We're always showing people exactly what our thought is. Whether it be that we're physically there right next to them, helping them get through that next step or that next thought. I think the creative process, though, is different in how we come up with an idea or how we pivot. If we have to in the middle of a cook, can be very different. It takes me a little bit more time to put my thoughts together. Michael can just like crank it out, so sometimes I got to play catch up.
[LAUGHTER]
But I think the underlying thing is like we always want to bring the best out of the person we're working with. And it's whatever-- and we've managed a lot of people. We've worked with a lot of people over career. And so everybody has a different need, or we need to take a different approach in how we work with them. And I think we're now good at helping identify what that is. Like what's going to make that spark happen? What's going to make them motivated to get it done and win?
MICHAEL VOLTAGGIO: It's weird when you're competing against somebody that you also are rooting for too. And I'm not saying that to sound cheesy, but it's like, I don't want Brian to feel bad, and I don't want to feel bad too. So it's almost like I want to beat him so badly, but I also want him to do really well. So when we're in that situation, part of me wants to walk over and be like, same thing to him. Like, hey, man, what if you just tried it like this a little bit? Or like, oh, let me taste that real quick. Oh, you could add just a little bit more acid, but I'm competing against him.
So those things that we do at work every single day, which we do fight about-- he'll make a dish, and I'll taste it. And it's for our menu, and I have to be honest with him. If there's something that could make this dish better, or I just flat out don't like it, I have to tell him, and those conversations are extremely difficult.
BRIAN VOLTAGGIO: And that's when you're looking for a new cook. When you're working with somebody, you want them to develop that trust. The ones who make it far in our Kitchens are the ones that can set aside the ego a little bit. You still want them to strive to be the best. You know what I mean? You still want a little bit of that out of each cook. But those who can take direction and really learn are the ones that are going to go far. And I'll tell you throughout, week over week, every one of these young chefs, they were just such amazing to work with. Every single one of them, were going to go on and do amazing things.
MICHAEL VOLTAGGIO: It really felt like we were just working in one of our restaurants together, and they were part of our team. And so that was-- that's also the hardest part. Is when you say goodbye to someone, it felt like-- it feels like every week we're losing an employee from our team, and then that's never good. Yeah, no. So in the restaurant, there's like a going away party, or sad.
BRIAN VOLTAGGIO: How are we going to do the next challenge?
[LAUGHTER]
We don't have enough people.
It just-- I really feel like Battle of the Brothers authentically captures the emotion of what we go through every single day in our professional situations-- in our restaurants, in our Kitchens. And so it really is for me a chance to work with a new set of people that aren't necessarily my employees-- and for a very short period of time.
And so I need to maximize the opportunity. I need to get as much out of them as I possibly can and vise versa. I need to give them as much as I can for the short period of time that we're together. And so it's really-- it's almost like a long interview process, and then you just keep losing-- you lose that. And so it's kind of sad.
JAYMEE SIRE: I mean, we see it in the first episode. You each choose four competitors to be on your team. So I guess whether it's on the show or in your own Kitchens, like, what is that "it" factor that you're looking for?
BRIAN VOLTAGGIO: I think in episode one, I think, on the setup, Michael said it really well. He was looking for a couple of different things in each one of the chefs that he wanted to join his team, and he seemingly got what he was looking for. And I was looking for--
MICHAEL VOLTAGGIO: The best cookie sold right out the gate.
BRIAN VOLTAGGIO: Right out of the gate.
[LAUGHTER]
Another word-- fundamentals. Like who can execute fundamentals, and who had multiple cooking techniques going on? Because then I knew that was somebody I could relate to and speak to. I feel like that I have really great base knowledge of fundamental cooking, and I can bring everything else that you need to get it across the finish line.
And I want some personality and flair. I want some character. I want somebody fun. So because I wanted a well-rounded team. Because I felt like even though week over week, somebody is going to be going home, it's not just about them working with me too or Michael. It's also about them working together and learning off of each other. That's the whole thing. That's the environment we're always trying to create in your kitchen. It's not about individuals. It's about the team. It's about the entire experience. And I felt like they also learned from each other.
MICHAEL VOLTAGGIO: It's identifying confidence over arrogance too, and I think that's the hardest part. You get-- you capture somebody's confidence, and you're like, wow, that person's really good in their own skin, and they're ready to go, and they have a lot of knowledge. But then sometimes, you realize it's just arrogance. And so you're like how-- which one is it? And let's get down to that.
JAYMEE SIRE: The prize is pretty cool too because the winner of this competition gets an incredible opportunity-- a guest chef residency at one of your restaurants. I mean, handing over the keys to allow somebody to realize their own dreams, their vision, how rewarding is that? I mean, for me, I think it's-- in whatever capacity that they are involved in the restaurant. Meaning, we'll make this part of the process as intimate or as large as they want it to be.
Just having an opportunity to walk into a restaurant with a full staff behind you with their financial resources, the equipment and everything. Whether it's a day or a week or whatever, it's there for this individual or longer. Maybe it's indefinite. And so really, for us, we also see this as a recruiting process because we've got a lot of projects on the horizon.
Because sometimes, it's not even about whether or not they're qualified to go out and get that on their own, but maybe they just weren't given the opportunity. They're too young. Whatever the reason being somebody isn't willing to just say, like, here, why don't you take the restaurant? I mean, we get invited to go cook in other people's restaurants all the time so much so that sometimes we even complain about it. It's like, oh, I got to be in my own restaurant tonight. Why am I going to come cook in yours?
And so I think it's life changing just that experience and really being able to see whether or not you want to do this. Because it really is like a behind-the-curtain look into do I want to do this every day for the rest of my life, and can I do it? It's not just the creative part, but it's everything else. It's the organization. It's a time commitment. It's having the opportunity to go out and one-on-one have that experience with the guests that are eating your food right there and being able to say words like my food.
It's different when you're on a competition program. You're like, my food is this. But when you can go out into a room full of people and say, what did you think of my food? And they're just customers or they're just guests, you're getting a lot of really unbiased opinions, and you're getting a lot of people that are just going to tell you you're great or could he use a little acid or whatever. It's like it's just-- I feel like that part of the prize is the best part of the whole thing.
BRIAN VOLTAGGIO: All the years that Michael and I have opened restaurants and all of that experience that we've had, there's-- all that's like behind this person. They don't need to go and worry about whether or not certain things are going to happen for them. All of that infrastructure will be in place. We're going be able to help them just execute their vision, even though it's going to be a residency in a short period of time. Even to go do a pop up and just find a location and do that, it takes so much effort. So much effort to do it.
And we're going to be able to fast track this thing and get them their opportunity to get out there and show the world their food. And I think that's an amazing opportunity. I would have jumped on that, trust me. Early in my career [INAUDIBLE].
MICHAEL VOLTAGGIO: He was busy delivering pizzas.
BRIAN VOLTAGGIO: Right, exactly.
[LAUGHTER]
JAYMEE SIRE: I mean, you guys are obviously the stars of the show as the name suggests, but you have a lot of great guest judges on the show as well. Eric Adjepong. Jordan Andino, Esther Choy, Leah Cohen-- you've got some familiar Food Network faces like Alex Guarnaschelli, Christian Petrone. What was it like just kind of having all of these different talented people on board for the show as well?
MICHAEL VOLTAGGIO: I was humbled that everyone said yes. And that part of it was, like, OK, people are interested in what we're doing here. This project is very compelling. Not-- because the names you just mentioned, they're all very busy people. And so for us to be able to have access to them but more importantly see the reactions from the chefs in our kitchen when they walked into the kitchen and then realizing, like, oh, wait. Like, this is a big opportunity.
That part of it for me was-- yeah, I love Christian. He's like the third Voltaggio in a lot of ways. I love him so much. Alex showing up, obviously, it was incredible. And Esther, like, I mean I was starstruck. Week after week, I was starstruck when they walked into the kitchen. And so to have those resources there and those critiques there and those comments there for the chefs that were competing, that's what really made it cool.
BRIAN VOLTAGGIO: And nervous because they had to watch us cook, so--
JAYMEE SIRE: Oh, yes.
BRIAN VOLTAGGIO: Yes that element was like-- that was a game changer for sure.
MICHAEL VOLTAGGIO: I mean, Eric Adjepong had gone and staged with Brian years and years ago. And then, again, full circle just to really show the hospitality part of our industry and how much we all love and support each other and just want the best for the industry.
JAYMEE SIRE: I love that you call Christian a third Voltaggio brother because we had him on the podcast, actually, and Michael, he said he would most like to go up against in a competition, but he also followed that up to say that he has a massive man crush on you. So I'm wondering-- I'm guessing the feeling is mutual by the words that you just spoke about him.
MICHAEL VOLTAGGIO: I love Christian Petrone.
[LAUGHTER]
He's--
JAYMEE SIRE: You're blushing.
MICHAEL VOLTAGGIO: --in Arizona a few--
BRIAN VOLTAGGIO: Is it because he wants to be able to say he's taking out both Voltaggio brothers?
JAYMEE SIRE: Maybe.
BRIAN VOLTAGGIO: By the way, he took me out in TOC.
JAYMEE SIRE: That's true. That's true. Maybe that's what it is.
MICHAEL VOLTAGGIO: That guy--
BRIAN VOLTAGGIO: That might be what. it is.
JAYMEE SIRE: That's probably-- I could see that.
BRIAN VOLTAGGIO: --careful.
MICHAEL VOLTAGGIO: He just-- he has the biggest heart. I mean, he was in Arizona a couple of weeks ago, and he calls me. He's like, I'm coming over. I'm like, when? He's like, I'll be there in two hours. I'm like, where are you? He's like, Arizona. He's like, I was close enough, so I figured I'd just fly the rest of the way to your house. And he shows up in my house to hang out with me for like six hours. And was like, all right, I'm going back to New York. Gets on a red eye and leaves. He's just that type of guy.
JAYMEE SIRE: Well, speaking of TOC, you guys both competed this past season. Brian obviously repping the East Coast. Michael for the West Coast. Everyone we've had on the podcast say that that is like 100% the hardest food competition that they have ever participated in. Would you guys agree with that?
MICHAEL VOLTAGGIO: Yeah. I think those are the variables. I mean, it's quick. 25 minutes of protein and a piece of equipment, and then it's go time, and then the blind tasting, which is very real. So you can't talk your way in or out of any situation when that's happening. It's who's dish did they like the best. And I will go on record as saying, I think I have the highest score in the history of the show still, so I think 95 or something.
JAYMEE SIRE: Yeah, it was high nineties or mid-nineties, at least, yeah.
MICHAEL VOLTAGGIO: So when somebody beats that, give me a call.
JAYMEE SIRE: Who would you guys want to go up against if and when you come back next year?
MICHAEL VOLTAGGIO: Me?
JAYMEE SIRE: Each other?
MICHAEL VOLTAGGIO: You want to go against me?
BRIAN VOLTAGGIO: That's-- I mean, of course.
[LAUGHTER]
That's what I wanted to do last time.
[LAUGHTER]
MICHAEL VOLTAGGIO: You just got knocked down too early.
[LAUGHTER]
JAYMEE SIRE: Got to get through everybody else before that can happen.
BRIAN VOLTAGGIO: I'm ready now.
JAYMEE SIRE: I think, yeah. That would be fun to watch for sure.
MICHAEL VOLTAGGIO: That competition is also like a game of pickup basketball with your friends too. It's like you go out, and there's so many variables and there's so many like-- it's-- the competition part of it or the game show part of that to me is as intimidating as the cooking part. Because you can't predict what's about to happen. And so it's not-- to me it's not about who the best chef is. And I know that that's the criteria of the competition, but to me it's like who's going to adapt and react to the best situation we throw at them too.
And so I think that you really need to have competition experience to walk into that competition and be successful because some really, really, really good chefs have walked into that competition and not done so well because they don't understand the other elements that could be thrown at them, and it's hard to adapt to that. And so to your question earlier, yeah, it is. It is, I think, one of the hardest cooking competitions out there.
JAYMEE SIRE: Well, this has been so much fun, but we are running a little short on time, and I know you know Michael's got to catch a flight. So we will wrap this up with some rapid fire questions, and then we have one final question that we ask everybody here on Food Network Obsess. So rapid fire round classic or contemporary?
BRIAN VOLTAGGIO: Classic.
MICHAEL VOLTAGGIO: Classic.
JAYMEE SIRE: Classic. Land or sea?
MICHAEL VOLTAGGIO: Sea.
BRIAN VOLTAGGIO: Sea.
JAYMEE SIRE: Who is the cleanest in the kitchen?
MICHAEL VOLTAGGIO: Brian.
BRIAN VOLTAGGIO: Michael.
[LAUGHTER]
MICHAEL VOLTAGGIO: Really?
BRIAN VOLTAGGIO: Yeah, we can't agree on that one for sure.
JAYMEE SIRE: Early bird or night owl.
BRIAN VOLTAGGIO: Early bird.
MICHAEL VOLTAGGIO: Night owl for sure.
JAYMEE SIRE: A must have kitchen appliance.
BRIAN VOLTAGGIO: A knife.
MICHAEL VOLTAGGIO: Vitamix.
BRIAN VOLTAGGIO: Oh, appliance, sorry. Yeah, I would agree with Vitamix.
MICHAEL VOLTAGGIO: Sorry, blender that--
[INTERPOSING VOICES]
[LAUGHTER]
BRIAN VOLTAGGIO: Yeah, exactly.
JAYMEE SIRE: Best cooking tip your brother has taught you.
BRIAN VOLTAGGIO: Honestly, I did learn-- so going back to the clean thing, even though I always work with right angles, but Michael is very obsessed about keeping everything--
MICHAEL VOLTAGGIO: --in 90-degree angles.
JAYMEE SIRE: Really?
BRIAN VOLTAGGIO: --in 90-degree angles in the kitchen, yeah.
JAYMEE SIRE: All right, why?
MICHAEL VOLTAGGIO: Well, because if you think about it--
BRIAN VOLTAGGIO: I kind of did it-- sorry.
MICHAEL VOLTAGGIO: This is rapid fire.
JAYMEE SIRE: No, it's OK.
[LAUGHTER]
BRIAN VOLTAGGIO: All right, let's go. Let's go.
JAYMEE SIRE: All right, so last question, and this is, what would be on your menu for your perfect food day? So breakfast, lunch, dinner, dessert-- there are absolutely no rules. So you can time travel. You can cook yourself. You can have other chefs cook for you. You can travel in between meals. Whatever you want. I guess the easiest thing with having two people on, I guess, you go-- each to your breakfast, and then we'll go--
BRIAN VOLTAGGIO: I mean, I can go quick because my mind is-- every year I wait for the perfect crab feast. I am a true Maryland guy. This is where I'm from. I love nothing more than sitting on the back patio and picking crabs with a bunch of friends and family. That's-- I love that. It's the experience. That's what it is. It's so simple, but yeah, just so--
JAYMEE SIRE: So you'll just have the crab for all three meals then?
BRIAN VOLTAGGIO: Oh, three meals?
JAYMEE SIRE: Yeah, breakfast, lunch--
BRIAN VOLTAGGIO: Yeah, all three meals.
JAYMEE SIRE: Yeah, OK. [LAUGHS] Maybe just in various forms.
BRIAN VOLTAGGIO: Crab waffles in the morning with a-- Benedict style and yeah, crab all three meals.
JAYMEE SIRE: Crab all day.
BRIAN VOLTAGGIO: Sorry. I mixed that one up. [LAUGHS]
JAYMEE SIRE: That's OK.
BRIAN VOLTAGGIO: All day.
JAYMEE SIRE: Michael, what about you?
MICHAEL VOLTAGGIO: I mean, I eat scrambled eggs every morning. I take pride in my scrambled eggs, and so I would definitely have some scrambled eggs and avocado of sorts together for breakfast. Lunch, I'll have to get back to you on that one.
Dinner, I mean, I'm a sushi fanatic, but as far as eating it every single day, there's a spot in Soho called DomoDomo, and they make these hand rolls that have-- the texture of the nori is just so crispy every single time, and they almost fold it like a little taco. So if I could just sit down and eat a dozen of those for dinner every single night, I would go for that for sure. So for lunch, man--
JAYMEE SIRE: You could skip lunch. I mean, it's your day.
MICHAEL VOLTAGGIO: I hate having to choose, but yeah, I would eat sushi for-- breakfast, lunch, and dinner, I would probably just eat sushi.
JAYMEE SIRE: OK. So you're having sushi, and Brian's having crab. Are you guys having any dessert, or you're not dessert guys?
BRIAN VOLTAGGIO: I'm definitely a dessert guy. I'm simple though when it comes to it. I really just like a well-done warm chocolate chip cookie. I mean, there's nothing better than that.
JAYMEE SIRE: Agreed. [LAUGHS]
BRIAN VOLTAGGIO: And we make some really good ones at the restaurant.
[LAUGHTER]
MICHAEL VOLTAGGIO: I am addicted to frozen yogurt. I will admit that. In fact, I accidentally ordered-- what was it? 28 of them one time.
BRIAN VOLTAGGIO: Oh, yeah. No, I remember that. It wasn't by accident.
[LAUGHTER]
JAYMEE SIRE: Accident in quotes.
BRIAN VOLTAGGIO: I accidentally ordered 28, sorry.
MICHAEL VOLTAGGIO: I love frozen yogurt.
JAYMEE SIRE: I feel like there's worse things to be addicted to than frozen yogurt. Thank you guys so much for joining the podcast, for sharing your stories, for giving us an insight to the sibling rivalry that is the Voltaggio brothers, and best of luck with the new show.
BRIAN VOLTAGGIO: Thank you.
MICHAEL VOLTAGGIO: Thank you so much. Thanks for having us.
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JAYMEE SIRE: I can feel the brotherly love. Can't you? So good to catch up with both Michael and Brian, and you can catch them on their new show, Battle of the Brothers, now streaming on Discovery Plus. As always, thanks so much for listening, and make sure to follow us wherever you listen to podcasts so you don't miss a thing. And if you enjoyed today's episode, be sure to rate and review. We do love it when you do that. That's all for now. We'll catch you foodies next Friday.
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