Why the Voltaggio Brothers Still Deal with 'Anxiety' on Cooking Competition Shows (Exclusive)

Michael and Bryan Voltaggio tell PEOPLE that the learning opportunities and "addicting" nature of cooking competition shows reel them in time and again

Michael and Bryan Voltaggio might be cooking competition veterans, but they still get some nerves while filming.

Though the Top Chef alums are busy balancing their lives as fathers and restaurateurs, they still make time to be frequent faces on Food Network. 

Michael, 45, and Bryan, 48, who spoke to PEOPLE at their Voltaggio Brothers Steak House located in the MGM National Harbor in Maryland, share similar views when it comes to why they keep returning to judge and compete on cooking shows.

“I mean, the obvious answer is exposure, but really it's addicting and you learn,” says the younger brother, who currently stars on Bobby Flay's show, Bobby's Triple Threat, on Food Network. 

Bryan agrees about the learning opportunities. “You're analyzing that feedback. That sort of instantaneous criticism and praise, it's useful,” he says, adding that the experience is also “fun.”

“It doesn't feel like work yet,” Michael echoes.

The Voltaggios have faced off against one another over the years on series like Battle of the Brothers and Tournament of Champions. But, despite having a good time in front of the camera, the celebrity chefs feel some jitters in the process — for an unexpected reason.

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“Anytime we go compete, we still get the same level of anxiety for some reason. And that, to me, means that we still care that much,” Michael says. “But we also feel the same way every time we roll out a new menu or every time we have an event like tonight where you guys are coming here to eat. It's the same type thing, and I call it anxiety, but really I guess it is passion.”

Bryan agrees, adding, “There's a sense of anxiety. We always want to win on the competition, of course. And that's the one thing you always will get from us. But I think at the end of the day, too, we just also have the utmost respect for our industry craft and also honestly, the opportunities that we've been given. We do it in our restaurants or when we're in competition television or hosting or judging, whatever. We take it all very seriously.”

In a message of gratitude, Michael says that their success is never lost on him.

“Food Network's not lucky to have me on their shows. Bobby's not lucky to have me on his show. I am very lucky and grateful to be there. I don't take 'em for granted," he says.

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