We aren't all lucky enough to go head-to-head with the master chef, but you can dive deep into everything BBF to see how Bobby tackled his first veggie burger, an epic falafel showdown and more.
Bobby discovered his culinary identity at the age of 17, working as a cook at the famed theatre district haunt, Joe Allen’s. The job had been arranged by his father, who was a partner in the restaurant. After a short time, Joe Allen himself became so impressed by Bobby’s talents that he paid the young cook’s tuition to The French Culinary Institute.
Following his graduation in 1984, Bobby worked with restaurateur/owner Jonathan Waxman at Buds and Jams, where he first discovered the sweet-heat of Southwestern ingredients. It was at these burgeoning restaurants that Bobby met other icons of the era – Wolfgang Puck, Jeremiah Tower – who he credits with spawning an entire generation of chefs. After Jams, Bobby debuted as Executive Chef at the East Village’s Miracle Grill where he caught the attention of restaurateur Jerome Kretchmer. Kretchmer offered the 25 year old the opportunity to create his own sensation at Mesa Grill, which opened in 1991.
Bobby teamed with businessman Laurence Kretchmer to open Bolo in November 1993 in the Flatiron district. During Bolo’s reign, Bobby drew inspiration from the bravado and complexities of Spanish food, deftly blending the unique flavors of Spain with more familiar American ingredients. A decade later, its menu reenergized by the introduction of tapas, Bolo was awarded a rare three stars by The New York Times.
Bobby brought his unique amalgam of innovative food and inviting hospitality to Las Vegas with the 2004 opening of Mesa Grill at the legendary Caesars Palace. The city’s upbeat urban energy provides an ideal backdrop for Mesa Grill’s lively cuisine.
At New York’s Bar Americain, which opened in March 2005, Bobby takes the intimacy of a Midtown brasserie and injects it with authentic American flavors and style. Drawing exclusively from regional American ingredients, his dishes rejuvenate old classics and celebrate the abundance of America’s diverse and delicious heritage. Bar Americain has received rave reviews from the press, including two stars from The New York Times and in November 2009, Bobby brought Bar Americain to Connecticut, opening up in the Mohegan Sun.
Bobby Flay Steak, which opened in July 2006 in Atlantic City, is Bobby’s first-ever steakhouse. Here, he presents classic steakhouse fare that he remembers enjoying as a child in New York City and on the Jersey Shore, as well as new dishes that incorporate his famous grilling techniques and signature Southwestern tastes.
In July 2008, Bobby opened his first Bobby’s Burger Palace (BBP) on Long Island. At BBP, Bobby presents an array of burgers inspired by his extensive travels throughout America and love of the grill in a convenient casual setting. To date, there are 19 BBP outposts across the country. Bobby’s sixth fine dining restaurant, Gato, opened March 2014 in New York City’s NOHO district. Gato opened to rave reviews from the press, including two stars from The New York Times, and remains one of the most sought after reservations in downtown New York City.
Bobby shares his knowledge and enthusiasm for food through his cookbooks and cooking programs. Bobby’s 14th cookbook “Bobby Flay Fit” (Clarkson Potter) is expected to hit bookstores fall 2017. Since debuting on Food Network in 1994, Bobby has continuously hosted programs that bring cooking tips and information on American regional fare to a national audience. His first show, Grillin’ & Chillin’, premiered in 1996, followed by Hot Off the Grill and Boy Meets Grill. Bobby currently stars in Beat Bobby Flay, the Emmy-award winning Bobby Flay’s Barbecue Addiction, Food Network Star, Iron Chef Gauntlet on Food Network, as well as Brunch @ Bobby’s as seen on both Food Network and sister network Cooking Channel, which most recently earned Bobby a Daytime Emmy nomination for Outstanding Culinary Host. Bobby has also been honored as the first chef to receive a star on the Hollywood Walk of Fame.
Bobby works tirelessly to challenge the way Americans view and taste food – making it bold, zesty and always fun.