Bobby Flay
Bobby Flay
Robert William "Bobby" Flay is an American celebrity chef, restaurateur, and reality television personality. He is the owner and executive chef of several restaurants: Mesa Grill in Las Vegas and the Bahamas; Bar Americain in New York and at Mohegan Sun, Uncasville, Connecticut; Bobby Flay Steak in Atlantic City; Gato in New York, and Bobby's Burger Palace in 19 locations across 11 states...
NationalityAmerican
ProfessionChef
Date of Birth10 December 1964
CityNew York City, NY
CountryUnited States of America
Everyone does it with a smile. And cooking is a subject you can never know enough about. There is always something new to discover.
Wolfgang Puck because he helped make a career in food possible for somebody like me. He made food that was really good, but also fun and whimsical.
My first trip to the racetrack was with my grandfather, Willie Flay, and it was at Belmont Park,
No one believes me when I say I'm really cooking for an hour.
So for 81 years, same store, same oven?
It was sixth grade, and my after-school job consisted of grinding the mozzarella, opening the cans of tomatoes and, of course, delivering the pies.
When I was a kid, the first thing we would be able to point to was the slice we wanted. Describe to me that slice. What's the slice that we want?
The other person who inspired me was Jonathan Waxman, who used to own Jam's in New York City. He was the first person to show me what good food was.
My feeling is that if you can cook, I can teach you how to do television.
The process and the great smells it produces make everyone hungry and get everyone's mouth watering. And it gives men a chance to cook.
I'd love to visit Thailand just for the street food and the energy of a city like Bangkok.
I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing. Some of the major international cities I've visited, like Madrid, Rome and London, have a lot of similarities and "New York" elements while ... having their own flavor.
I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
Chipotles to me are a one-of-a-kind pepper because they're smoked jalapenos, so they're fiery and they're smoky. It's good to use chipotles in salsas or soups or condiments - that works really well. To me, they always really pick up anything you put them in.