Bobby Flay
Early Years
Bobby Flay grew up in New York City, but it's the food of America's Southwest that he celebrates through his various roles as chef, restaurateur, cookbook author, and cooking show host. He's come a long way from his struggles as a young self-proclaimed trouble-maker that didn't take to conventional schooling to receive the first-ever Outstanding Graduate Award from the French Culinary Institute.
He started in the food business at the age of 17 when his father insisted that he take an arranged job at a theatrical district restaurant called Joe Allen's. After he got over some initial difficulties conforming to the regimental order with which restaurants operate, he realized that not only did he enjoy the work but decided to make a career in the industry. Graduating from the French Culinary Institute in 1984, he was introduced to the beans, chiles, avocados, and other indigenous Southwestern American ingredients that would influence his future culinary style.
Current Projects
After a stint as executive chef at the Miracle Grill, Bobby Flay was given the opportunity to open his own grill, the award-winning Mesa Grill, named Restaurant of the Year by New York Magazine in 1991. Two years later, he and his partner opened their second New York restaurant Bolo, which the Zagat Survey has consistently rated Top Spanish Restaurant in the city.
Quick Facts:
Considered one of America's most innovative chefs, Bobby Flay has parlayed his passion for Southwestern American cuisine into a notable culinary career. He's put a fresh, colorful twist on indigenous ingredients, keeping the components simple and familiar while drawing out complexity in their flavors. Thanks to Bobby Flay, many of our favorite Southwestern recipes have taken on a bold vibrancy, achieving his goal of making eating fun and exciting.
