Chef Bobby Flay
Bobby Flay's culinary versatility is evident in the multiple talents he brings to the field: as a critically-acclaimed chef/restaurateur, award-winning cookbook author and television personality. However his first priority always remains with his restaurants.
Flay discovered his culinary identity at the age of 17, working as a cook at the famed theatre district haunt, Joe Allen's. This eventually led Flay to study at The French Culinary Institute where he earned the first "Outstanding Graduate Award" in 1993.
After working at several NYC restaurants, Flay developed his own style of American southwestern food incorporating ingredients such as chiles, avocados, and beans. Flay took his innovative cuisine and opened Mesa Grill, his first restaurant in 1991. This earned him widespread acclaim, including the "Best Restaurant 1992" award for Mesa Grill by New York Magazine's Gael Greene.
Bolo Restaurant & Bar opened in November 1993 in the Flatiron district. That same year, Flay was voted the James Beard Foundation's Rising Star Chef of the Year 1993, an award that honors the country's most accomplished chef under the age of 30.
In 2004, Flay opened another Mesa Grill at Caesars Palace in Las Vegas. In April 2005, Bar Americain opened featuring Flay's regional American cuisine. In June 2006, Flay opened his first steakhouse, Bobby Flay Steak, at the Borgata Hotel Casino & Spa in Atlantic City. In March 2007, Flay opened his 6th restaurant, Mesa Grill Bahamas, at The Cove Atlantis. In November 2009, Bobby opened his second Bar Americain location at the Mohegan Sun in Uncasville, CT.
In addition to his restaurants, Flay shares his knowledge and enthusiasm for food through his cookbooks and his many national cooking shows on the Food Network, Cooking Channel and NBC.
Flay possesses a remarkable ability to create and retain the individual character of each of his projects, insisting on uniqueness and integrity. He works tirelessly to challenge diners' expectations and influence the way Americans view and taste food - making it bold, zesty and always fun.