Bobby Flay

Born October 9, 1964 lived in long island NY

Sophie Flay – Daughter

Stephanie March – Wife

Dropped out of high school, started his culinary career at 17.

Bobby Flay:

•After working at the famed theatre district haunt, Joe Allen's restaurant he realized he wanted to work in the food business.

•Later convinced to go to college by his boss who helped financially. Also his fathers love for good food influenced him.

•He attended French culinary institute and graduated in 1984.

After graduation took a job as a sous chef Then was handed a job as a executive chef

at Brighton Grill and only lasted a short time because there was many problems.

Flay ended up being a chef at Buds and Jams in downtown NYC owned by Jonathan Waxman

Restaurant owner Jerome Kretchmer came to Flay about working in Mesa grill

Southwestern menu

Later them became business partners

Flay soon owned various restaurants which are:

New York City

Bahamas

Las Vegas

Opened his first mesa grill in 1991

New YorkMohegan Sun Uncasville, CT. 

Opened April 2005 Opened November 2009

Two most important aspects of a burger are flavor and texture. So burgers can be crunchified by adding potato chips. Flay thinks it makes the burger more interesting to eat.

West PhillyPhiladelphia, PA

Mohegan SunUncasville, CT Bergen Town Center

Paramus, NJ

Monmouth MallEatontown, NJ

Smith Haven MallLake Grove, NY 11755

Locations:

Bolo Restaurant & Bar opened in November 1993.

In 1993 Flay was voted the James Beard Foundation's Rising Star Chef of the Year an award that honors the country's most accomplished chef under the age of 30.

Bobby Flay Steak Opened in June 2006 in Atlantic city.

Flay also is on national cooking shows on the Food Network, Cooking Channel and NBC.

While attending the French culinary institute he earned the Outstanding Graduate Award in 1993.

Flay also has two other restaurant

"Best Restaurant 1992" award for Mesa Grill by New York Magazine's Gael Greene.

southwestern

Bobby Flay has a

style

Flay likes to work with fresh ingredients.

Prefers to cook over open flame-gas/coal fire.

Which also Include influences from Spanish and Mexican

his own style of American southwestern food incorporate ingredients such as chilies, avocados, and beans.

Iron chef

Plans to expand Bobby burger palace to 12 or 14 other locations

Next 5 places will likely be NYC, Bethesda MD, Washington DC, Baltimore, Princeton NJ

Flay still works in his restaurants and appears on food shows

flay also has many recipe books like: Bobby Flays Boy Meets Grill and Bobby Flays Bold American Food