Graeme Ritchie | Chef de Cuisine

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.

Johna Ritchie | General Manager

A fellow peer at the CIA at Hyde Park, Johna Ritchie interned at Charlie Palmer Steak in DC to then return to graduate with her Bachelor's in Culinary Arts Management. Soon after Johna Ritchie joined the VOLT team in May 2009 and her dedication to excellence landed her as service director in the fall of 2010. Through the guidance of her mentors, Johna Ritchie now oversees all operations of the award-winning restaurant as General Manager. Ritchie's outstanding expertise allows her to continue to elevate VOLT's profile in both the community and industry.

TJ Whitman | Sommelier

Born and raised just outside of Frederick, MD, VOLT's sommelier, TJ Whitman returned home after a tenure at Sepia in Chicago. He joined the VOLT beverage team in its debut year in 2008 and says, "I still cannot believe that I am able to work at a restaurant of this caliber just 15 miles from where I grew up." Whitman maintains VOLT's wine list that not only complements Voltaggio's modern American cuisine, but also highlights the unique selections and featured wines that tell their story through terroir, production, style and quality.