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BOBBY FLAY

Bobby Flay’s culinary versatility is evident in his work as a chef/restaurateur, cookbook author, and television personality. However his first priority always remains with his restaurants, Mesa Grill, Bolo, the new Mesa Grill at Caesars Palace in Las Vegas, and his latest venture, Bar Americain.

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.

Eager to share the skills he honed at the venerable French Culinary Institute, Flay has taken his talents to the small screen. Since debuting on the Food Network in 1996, Flay has continuously hosted programs that bring cooking tips and information on American regional fare to a national audience. He appears on four shows, including his newest, "BBQ with Bobby Flay," the Emmy-nominated "Boy Meets Grill," the beloved "FoodNation with Bobby Flay," and "Hot Off the Grill with Bobby Flay." Flay also serves as the food correspondent for "The Early Show on CBS".

In addition to his restaurants and television shows, Flay shares his knowledge and enthusiasm for food through his informative, colorful cookbooks. May 2004 saw the publication of Boy Gets Grill (Scribner 2004), the highly anticipated sequel to Boy Meets Grill (Hyperion 1999). With this, his fifth cookbook, Flay proves yet again that almost anything can be cooked on the grill, and with more flavor and excitement than was ever thought possible.

As passionate about New York as he is about food, Flay has found a unique way to give back to the community by establishing a culinary scholarship for New York City high school students. He works closely with budding young chefs in Long Island City High School’s C-Cap, or "Careers through Culinary Arts Program." Flay then personally selects the student with the greatest potential to be the recipient of an annual scholarship that he established at his alma mater, the French Culinary Institute.

Flay keeps a busy schedule with no signs of slowing down. While he oversees many projects, each is infused with his culinary passion and zest for life.