Interview with Washington, D.C. Area Rising Star Chef Graeme Ritchie of Volt

Meha Desai: Why did you start cooking professionally?
Graeme Ritchie: Because I hated washing dishes. My mom used to be a manager for a restaurant in Rochester, New York. I told her I didn't want to bring bagged lunch anymore, so she told me to get a job at the restaurant. It was an odd job, helping with linen laundry. When I was 14, I could work a few hours a week, so I started washing dishes, which I hated so much. The owner was from Italy and he taught me everything from peeling garlic to chopping onions. At 16, I worked a few hours a week at a country club my grandfather was a member of. I wanted to go to culinary school, but my parents didn’t want me to be a chef. So I applied to CIA without them knowing. 

MD: Who's your mentor?
GR: Bryan Voltaggio. I've been with Bryan for almost 11 years. I grew up with him by my side. He's helped shape who I am today. I first met him when I did my externship from the CIA. I also worked with David Burke in New York. He taught me that it’s all about flavor. Flavor comes first, and you have to make food taste great.

MD: How are you involved in the local culinary community?
GR: I wish there was one. D.C. is tough. I used to be a lot more involved. It’s hard, now that I have a seven month old baby.

MD: What are you most proud of?
GR: I'm most proud of this restaurant, honestly. It’s been the last six years of my life, from my early 20s to now, when I'm 29. Knowing that I have come so far so fast, it’s surreal. We went to Denmark for MAD last year, and there were people who knew me. It’s fun to be in Europe.

MD: What's your five year plan?
GR: Five years ago, I wouldn't have thought I would be here, so I don't know. I don't want to jinx myself and I don't want to overextend myself. I’m the most selfless and humble person. I would like to continue doing what I am doing. But step away a little bit. People would ask me why I’m still working with Bryan. And I asked them back, why not? He's one of the most off-the-wall people I know. He has six restaurants right now and two more in the pipeline. I'd like to get a James Beard Award some day too. That would be a huge achievement.

MD: What is your cuisine like?
GR: I take local products that people are familiar with and try to make them as flavorful and as different as possible from what people would imagine. I like to take familiar things and make them unfamiliar. I use classic flavor profiles and classic pairings and make it better.

MD: If you could do one thing differently in your career what would it be?
GR: Nothing.