The public may best know Bryan and Michael Voltaggio from their fiery Top Chef face-offs, but by the time the brothers appeared onscreen, they'd collectively logged a couple of decades working in kitchens. They learned plenty from their lean years—how to survive in New York City on $300 a week, find their voice while cooking for other people, and be part of a team—and now they're the ones calling the shots. As their latest co-venture, Estuary in Washington D.C., opens its doors, the brothers reflect on their mentors, their working relationship, and the measures they take to stay balanced and healthy.

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Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Kat Kinsman talks with pros in the food and beverage industry about how they manage their business, brain, and body for the long haul.

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