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| Photo by Matt Barg Villarin showing his quirky passion for food |
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and Chef Voltaggio are known for using molecular gastronomy techniques with innovative
precision.
Villarin
was originally inspired by Chef Voltaggio’s creativity while watching Top Chef. “I thought it was amazing when
he made brioche in the microwave in like 30 seconds with a paper cup and a
refillable whipped cream canister,” Villarin said in awe of his current chef
and mentor.
“We
sous vide all the meat. It’s cooked perfectly like it should be, perfect medium
rare,” Villarin explained the emphasis on attention to details.
Chef
Voltaggio not only demands precision from his cooks but he has come to expect
it. “It’s a higher level kitchen, so it more intense,” Villarin talked about
the kitchen staff. “What’s expected of you is a lot harder than working at
Chili’s. You’re paid to do a job and if you can’t do that job they get rid of
you.” The intensity level at fine dining restaurants only increases as the
awards come in. He described the awards as a blessing and a curse.
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