Dinner hosted by Bryan Voltaggio, Michael Voltaggio, et al.

Culinary artistry and star-powered collaboration take center stage at the Phillip & Patricia Frost Museum of Science during The New York Times Dinner Series, part of the South Beach Wine & Food Festival.

This exclusive evening brings together five acclaimed chefs—Bryan Voltaggio, Michael Voltaggio, Brooke Williamson, Zac Young and Peyton Leffingwell—for a one-night dining experience where innovation meets imagination. Bryan Voltaggio, a James Beard Award finalist, and his brother Michael, Top Chef Season 6 winner, unite their signature precision and creativity with Brooke Williamson’s vibrant, Southern California-inspired cuisine. They are joined by pastry visionary Zac Young, known for his playful and inventive desserts, and rising talent Peyton Leffingwell, whose modern approach brings fresh energy to the table.

Set against the museum’s striking architecture and panoramic views of Biscayne Bay, the dinner pairs refined technique with a spirit of experimentation. Guests can expect a multi-course menu that fuses the chefs’ distinct perspectives such as crudos and sashimi with Voltaggio flair, fire-grilled specialties with Williamson’s seasonal touch, inventive small plates by Leffingwell and whimsical finales by Young.

Dinner hosted by Bryan Voltaggio, Michael Voltaggio, Brooke Williamson, Zac Young and Peyton Leffingwell takes place Thursday, February 19 at the Phillip & Patricia Frost Museum of Science.