Graeme Ritchie

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.