Courtesy Photo Chef’testant Bryan Voltaggio of Frederick prepares food for Wednesday night’s episode of “Top Chef: Las Vegas.” Voltaggio is chef/co-owner of Volt restaurant in Frederick.

Last week, in Episode 9 "Restaurant Wars," the brothers cooked on the same winning team. Michael Voltaggio was the overall winner of the elimination challenge and brought home the "bacon" in the form of a $10,000 cash prize. He told judges he would share it with brother Bryan and his other teammates, Robin Leventhal and Eli Kirshtein. However, Bryan said he wouldn't take his share.

"It hasn't happened yet, but it will," Michael said of receiving the high-stakes prize.

"I'm sure Bryan will change his mind," he said in a phone interview Wednesday afternoon.

"No, I'm sticking to it," Bryan Voltaggio said in a later phone interview. "It was his win. That's how I look at it. We were part of a team, but this is an individual competition and if his dish was judged the best, then it was the best and he won."

On Wednesday's show, Episode 10 "Meating Natalie," the chef'testants were back to competing one on one.

For the quickfire challenge, the editors of TV Guide came up with a list of TV shows to inspire dishes from the chefs. Bryan's show was "M*A*S*H," a show set in the 1950s Korean War. He prepared a typical meal of the era of meat loaf, mashed potatoes and apple pie. Michael drew "Cheers" and prepared a spin-off from a bar menu of chicken parmesan, braised Swiss chard and cherry pie.

Judges said Bryan's dessert was "mmm," but the challenge went to Kevin Gillespie's "Sopranos" inspired dinner of braised meatballs and polenta.

The elimination challenge took the chefs to the kitchen of judge Tom Colicchio's Craftsteak restaurant in Las Vegas to cook for actress Natalie Portman and friends.

The chef'testants glee at the variety of meats in the walk-in freezer was stopped short when Portman announced she is vegetarian.

Judges noted lumps of banana in Michael's banana polenta, served with an asparagus salad, were "off putting." Bryan couldn't beat the clock when it came time to plate his dish of artichoke, shallot, wild asparagus and garlic blossoms.

Judges awarded the challenge to Gillespie for his "meaty" mushrooms, smoked kale and turnip dish. Michael's dish was among the top three; Bryan landed safely in the middle assuring, both brothers are in the competition for another week.

Voltaggios on the 'Top Chef' experience

As the number of chef'testants has dwindled from 17 to six, there's no doubt the tension is torquing up. Witness Episode 9's heated kitchen exchange between Michael and Leventhal.

"I actually designed the dessert she was claiming to be hers," Michael said in a phone interview Wednesday afternoon. "She was plating it incorrectly."

Michael said that challenge put the chefs in a situation not typical of a restaurant kitchen where there is the chef, sous-chef and cooks and a chain of command. In the "Restaurant Wars" episode, the chefs in the kitchen were on the same playing field. "If someone needs to be in charge (in that kind of situation) then I'm going to do that."

He said the competition is not that emotional "unless you get caught up in the personalities."

Brother Bryan said as chef/owner of a restaurant, he was pretty comfortable in "Restaurant Wars."

"It was more of what it's like for me," he said. "That's exactly how it works. Attitudes do flare in the kitchen, but it's best to keep your cool and move on and get the job done."

Bryan said by this point in filming the competition, the chef'testants had been away from their homes and businesses a long time.

"It was about the longest time I'd been out of my kitchen. I'd just opened a new restaurant before the filming and it was just seven months old," Bryan said. "There was no connection, no phones, no way to stay in contact with the business. And, being away from family that long ... that kind of plays into it a little bit."

The Voltaggios attended Gov. Thomas Johnson High School. Bryan is chef/owner of Volt restaurant on North Market Street in Frederick and was trained at the Culinary Institute of America. Michael is chef de cuisine at The Dining Room at The Langham Huntington Hotel and Spa in Pasadena, Calif., and received his training at The Greenbrier Hotel Culinary Apprenticeship Program.