Bryan Voltaggio shares his earliest food memory of helping make creamed corn with neighbors in Frederick, Maryland—an experience that sparked his love for food and community. The chef discusses how his early interests in marine biology and the outdoors gave way to a culinary career after landing a busboy job that led him into the kitchen. He reveals how quickly he rose through the ranks and later manifested his dream of opening a restaurant in his hometown. Bryan reflects on teaming up with his brother Michael to create Wye Oak Tavern, a modern tavern in a historic, converted chapel, and how they added their own spin to historical local dishes, including an apple dumpling dessert inspired by a former girls’ school tradition. He talks about balancing family life, from lacrosse games to Sunday dinners, and how his aviation hobby brings a structured mindset to his kitchen leadership. He dives into the grueling yet rewarding experience of competing on 24 in 24: Last Chef Standing, crediting his endurance, organization, and drive for getting him to the finale—still chasing that elusive win.

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Kelsey Murphy describes growing up in an Italian-Polish family, where her love of food was shaped by comforting homemade meals and early kitchen memories with her grandmother. The chef discusses her unexpected pivot from a decade-long career in physical therapy to pursuing her culinary passion after becoming a mother. She explains how her food concept, Inspo, inside Lucas Oil Stadium blends fast-service efficiency with her commitment to handmade, elevated game-day fare. Kelsey talks about the mental and physical challenges of competing on 24 in 24: Last Chef Standing and why the real-time, high-pressure format drew her in. She reflects on the joy she finds in food television and the meaningful relationships she’s built with fellow chefs through the competition. The chef reveals her ultimate dream of bringing a James Beard Award to Indianapolis and continuing to grow as both a chef and media personality.

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Brian Malarkey discusses opening Hawkeye & Huckleberry Lounge in his Oregon hometown, a cowboy-inspired restaurant he built with his brother that has quickly become a lively community hub. The chef reflects on how the project brought him back to his roots and sparked a “ranch to plate” philosophy, complete with CBD-fed cattle, a custom butcher shop, and a deep commitment to local sourcing. Brian opens up about his new role as host of Cutthroat Kitchen: Knives Out, a reboot he describes as equal parts entertainment and education. He talks about designing sabotage challenges that are grounded in real-world cooking scenarios, all set within a high-energy kitchen arena where both chaos and creativity thrive. The chef touches on his personal transformation, including his journey to sobriety and the launch of a new podcast with his partner, centered on growth, connection, and living life with intention.

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• Learn More About Cutthroat Kitchen: Knives Out: HERE

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