A 13,000-square-foot, 335-seat restaurant, Voltaire offers the perfect balance between comfort and energy, through carefully detailed choices of light, color, ambiance, service and cuisine. Voltaire�s successful formula is largely attributed to the key players: Creator and Owner Scott K. Ginsburg, Executive Chef George Papadopoulos, Cellar Master Darryl Beeson, Director of Operations Kent Ingram and Designer Paul Draper. 

�After extensive travels throughout the world and experiencing so many ways that service and cuisine can be blended into an excellent recipe, I was inspired to bring a world-class dining experience to Dallas,� said Ginsburg.  �Voltaire offers both a unique dining environment and a spacious lounge and bar.� 

Ginsburg�s formula for Voltaire begins in the kitchen, a state-of-the art 4,000-square-foot space structured in the traditional French fashion. Classically trained with a degree from the Culinary Institute of America, Chef George has created a distinct menu that subtly mingles French platforms with Asian embellishments. The 30-year-old chef has worked at New York�s Waldorf Astoria and Carlyle hotels, and most recently at Chez es Saada in Lower Manhattan�s SoHo district.

Adding to the unique cuisine, Voltaire offers one of the most distinguished wine selections in Dallas with over 15,000 bottles. Cellar Master Darryl Beeson comes to Voltaire from The Mansion on Turtle Creek, where he garnered a nomination for The James Beard Foundation�s Award for Best Restaurant Wine Service. Beeson brings with him a �no secret handshakes� approach, hoping to dispel the myths and pomposity of wine. 

In setting the perfect ambiance, Ginsburg recruited the expertise of Paul Draper, the Dallas-based designer known nationally for his striking restaurant designs. Draper�s mission was to find an innovative design to reflect the uniqueness of the food at Voltaire. From the entrance displaying famed lighting designer Ingo Maurer�s specially commissioned chandelier, an explosion of broken dishes with rays of light escaping through shattered crockery, to the wine cellar clad in redwood panels, each detail of Voltaire has been carefully planned to balance comfort with high energy levels.

The final ingredient to Ginsburg�s vision is service. As director of operations, Kent Ingram is responsible for a staff of 80 employees, all dedicated to service and training, where the customer is always right. In order to execute this plan, employees regularly attend comprehensive training at �Voltaire University.� 

Ginsburg will open the doors to Voltaire on November 11, following a series of private dinners held in honor of organizations he supports, including Young Presidents Organization, The Shelton School, The Greenhill School, The Dallas Arboretum and The Dallas Symphony Orchestra Board of Governors.  Voltaire is located at Keller Springs and the Dallas Tollway.