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 New York theater 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 like chilies, 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.
Bole Restaurant & Bar opened in November 1993 in the Flatiron district. That same year, Flay received the James Beard Foundation’s Rising Star Chef of the Year Award, which honors the country’s most accomplished chef under the age of 30.
Between 2004 and 2009 Flay opened restaurants across the country, including another Mesa Grill at Caesars Palace in Las Vegas, Bar Americain, Bobby Flay Steak in Atlantic City, Mesa Grill Bahamas, and 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 many cookbooks and his national cooking shows on the Food Network. He is also the food correspondent for The Early Show on CBS, where he regularly informs a national audience about seasonal dishes and ingredients.