BOBBY FLAY

Influencing the American Table with Bold Flavors

At the young age of 35, chef and restaurateur Bobby Flay has accomplished more than most people twice his age. The flaming red-haired boy from Manhattan knew at a tender age that he had a knack for making food taste vibrant and wasted no time delving into a culinary career which has led him to a highly respected position in the American food world.

Flay fell into cooking at the age of 17 when he took a job at Joe Allen's restaurant where his father was a partner. Mr. Allen was so impressed with Flay's natural ability that he paid his tuition to The French Culinary Institute. He later received the first "Outstanding Graduate Award" in 1993, and now acts as a spokesperson and Master Chef for the school. After graduating in 1984, restaurant owner Jonathan Waxman introduced Flay to the Southwestern ingredients which greatly influenced his culinary style. His first job as executive chef, at the East Village's Miracle Grill, caught the attention of restaurateur Jerome Kretchmer who offered Flay the opportunity to open the critically-lauded Mesa Grill in 1991. Mesa Grill earned unprecedented acclaim and the young chef was made a partner.

Flay then teamed with partner Laurence Kretchmer in November 1993 to open BOLO, just a few blocks away from Mesa Grill. Bolo was awarded two stars by The New York Times in 1994 and continues to be voted the top Spanish restaurant in New York City by the Zagat Survey.

The recognition that Mr. Flay has gained for his innovative creations utilizing indigenous American Southwestern and Mediterranean ingredients has made him a major culinary figure on a national scale. In 1994, he published his first book, Bold American Food (Warner Books) which won the 1995 IACP Award for Design, setting the standard for the next generation of American cookbooks with bold graphics, brilliant color and easy-to-follow recipes. His second cookbook, From My Kitchen to Your Table (Clarkson Potter) won rave review from sources such as The New York Times Book Review. Flay's third book Boy Meets Grill (Hyperion), is already in its sixth printing and spent several weeks at #1 on the Los Angeles Times "Hot List".

Flay's national achievements don't stop there--he has launched and starred in three national cooking shows, "Grillin' & Chillin'" on the Television Food Network, The Main Ingredient with Bobby Flay on Lifetime Television and his newest show, Hot Off the Grill with Bobby Flay now airing on Food Network. Recently Bobby joined the team of The Early Show on CBS as food correspondent where he joins host Bryant Gumbel and Jane Clayson bi-weekly to inform a national audience about hot topics in the culinary world. Mr. Flay has an incredible ability to create and retain the individual characteristics of each of his projects, keeping them unique and always one step ahead of the trend. He works tirelessly to amaze diners and influence the way Americans view and taste food--making it bold, vibrant and always fun. The future is very bright for Bobby Flay, and as a result, for the American table.