Host Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
More About Guy
In 2006 Guy Fieri premiered his first show, Guy's Big Bite, on Food Network. Today, this "culinary rock star” also hosts the top-rated show Diners, Drive-Ins and Dives and Guy's Grocery Games, and guest judges on Food Network Star.
This likeable, laid-back California guy with his trademark bleached-blond spiky hair began his love affair with food at the age of 10, selling soft pretzels from a three-wheeled bicycle cart (named “The Awesome Pretzel”) he built with his father. By selling pretzels and washing dishes, Guy earned enough money in six years to study abroad as an exchange student in Chantilly, France. There he gained a profound appreciation for international cuisine and the lifestyle associated with it. Guy attended University of Nevada Las Vegas, where he graduated with a bachelor’s degree in hospitality management.
In 1996, Guy launched his culinary career with the opening of Johnny Garlic’s, his first restaurant based in his hometown of Santa Rosa, California. Since then, he has created a thriving culinary empire on land and sea that includes concepts such as Guy Fieri’s Kitchen & Bar (Las Vegas, Baltimore, Mt. Pocono, Playa del Carmen, Cancun and Foxwoods Resort), Guy’s Chophouse (Atlantic City), El Burro Borracho (Las Vegas and Laughlin, Nevada), Guy’s Bar-B-Que Joint (Atlantic City, Baltimore, Kansas City), Guy’s Burger Joint (15 Live Nation Amphitheaters and five Carnival Cruise Lines), Guy’s Pig & Anchor Bar-B-Que (Carnival Cruise Lines) and Guy Fieri’s Smokehouse (Louisville and Norfolk, Virginia).
In October 2008 Guy released his first book, Diners, Drive-Ins and Dives: An All-American Road Trip...with Recipes!, based on his widely popular show, which offers recipes and memorable stories from establishments he has visited around the country. A follow-up book, More Diners, Drive-Ins and Dives: Another Drop-Top Culinary Cruise Through America's Finest and Funkiest Joints, hit stores in November 2009. Both editions landed in the #1 spot on The New York Times Best Sellers List for 12+ weeks. In May 2011 Guy released his first cookbook, Guy Fieri Food, which includes more than 125 original recipes, full-color photos and cooking tips. That same month, he combined the worlds of food and rock ‘n’ roll during his second-ever cross-country tour. Guy’s first tour, “The Guy Fieri Road Show,” took place in November 2009 and toured 21 cities in 30 days at venues that seated 2,000-5,000 fans. Subsequent cookbooks include Guy on Fire (2016) and Guy Fieri family Food (2016).
In 2011, Guy launched his own line of Guy Fieri Barbecue Sauces and Salsas as well as a Flavortown food line, which includes ready-to-eat frozen and refrigerated food products. Currently available nationwide, Guy Fieri Barbecue Sauces and Salsas each come in four varieties, while the Flavortown line offers items such as pre-marinated steak and pork, five varieties of sausage and appetizers that include everything from pot stickers and hush puppies to grilled shrimp and scallop skewers.
Passionate about empowering today’s parents to include their children in the kitchen and educate them about eating healthy, Guy helped draft California state legislation proclaiming the second Saturday in May annually as Cook With Your Kids Day. While it was passed unanimously by the California State Legislature in 2008, in April 2011 Guy received a new resolution that recognizes Cook With Your Kids Day every Sunday. Invited by the U.S. Navy team to cook at the White House, Guy spoke to politicians about making this a nationally recognized holiday. In August 2010 he officially launched CWK (Cooking With Kids), a program that encourages developing healthy eating habits to address the childhood obesity crisis and strengthen the family unit by sharing quality time in the kitchen.
A longtime supporter of law enforcement and the military men and women serving our country, Guy has an ongoing Armed Forces Entertainment commitment and has visited bases in the Persian Gulf, Guantanamo Bay and Hawaii, all as a guest of the U.S. Navy. He entertains the troops and inspires the military culinary specialists with instruction and inspiration.
Guy lives in Northern California with his wife, Lori, and their two sons, Hunter and Ryder.