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Food Network Super-Star Bobby Flay is a king in a chef hat. Multi-talented culinary king of the airwaves, he is also a world-famous chef; author of award winning cookbooks; and a successful restaurateur. His critically acclaimed Mesa Grill and Bar Americain in New York City, Mesa Grill inside Caesar's Palace in Las Vegas, Bobby Flay Steak inside Borgata Hotel-Casino in Atlantic City, and Mesa Grill at Paradise Island, Bahamas, are de rigueur among trendy, jet-setting gourmets. His recently opened Bobby's Burger Palace on Long Island caters to a popular crowd.
Bobby first discovered his talent when he was seventeen and worked as a cook in Joe Allen's well-known haunt in the theater district, of which his father was a partner. But Joe Allen was so impressed with the young cook's unique culinary gifts that he paid Bobby's tuition to attend the French Culinary Institute, from which he graduated in 1984 (and which in 1993 awarded this brilliant alumnus its first award for Outstanding Graduate). After his graduation he worked at Buds and Jams where he became enamored of Southwestern-style cookery with its sweet heat ingredients. In developing his own style he was influenced now by influential chefs like Wolfgang Puck, Jonathan Waxman, and Jeremiah Tower. From them he learned that good food doesn't need to be fussy; that delicious, creative cooking comes from textures and colors as well as taste. Leaving Jams, Bobby became executive chef at the Miracle Grill in the East Village. Then, he opened his first Mesa Grill in 1991.
The idea behind the Mesa Grill was to put a colorful, new twist on cuisine from the Southwest. Since its opening, the Mesa Grill has won rave reviews for its sassy Southwestern style, including New York Magazine's 1992 Best Restaurant award, and a 2-star review in the New York Times. The critical and popular success of the Mesa Grill led Bobby to open the Bolo in 1993, which featured a deft mix of traditional Spanish cookery with ingredients from America, including a wide variety of tapas. That same year Bobby received the James Beard Foundation's award for Rising Star Chef of the Year. This time around the New York Times awarded Bolo a rare 3-star review. Bobby opened the Las Vegas Mesa Grill in Caesar's Palace in 2004, featuring the same lively and innovative cuisine as the original NYC Mesa Grill. Meanwhile, back in New York, Bobby changed chef jackets and opened the Bar Americain in 2005, which featured the intimacy of a brasserie with authentically American style and flavors. The New York Times awarded Bar Americain a 2-star review for its celebration of traditional American cookery using regional ingredients and recipes.
Besides his fabulously successful restaurants, Bobby has shared his enthusiasm and knowledge about food through his award-winning cookbooks and his cookery programs on the Food Network. Bobby Flay's Bold American Food - his first book - was published in 1994 and the next year won the prestigious award of the International Association of Culinary Professionals. Bobby wrote five later cookbooks - all very successful and influential - and in 1996 he donned a bib apron and debuted on the Food Network. Since then he has hosted numerous television programs which bring cooking information and tips on regional American cookery to a coast-to-coast audience. His show Boy Meets Grill won an Emmy. In 2003 King Bobby received the crown of Iron Chef America; and he continues to compete in Iron Chef cookoffs. He is the food correspondent for CBS Sunday Morning and The Early Show; and he writes a monthly column for Maxim magazine.
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