Bobby Flay has raised the definition of “star chef” to a new level: As of June 2 he will be the first chef with a star on the Hollywood Walk of Fame.
"We are thrilled to honor our very first culinary star on our fabled Walk of Fame," stated Leron Gubler, Hollywood chamber of commerce president and c.e.o. "Bobby Flay has entertained the masses with his culinary expertise and has opened the eyes of food lovers everywhere."
Flay’s award—in the television category—recognizes his enduring presence on the Food Network. From his first appearance on the channel in 1994, Flay has been a fixture, hosting programs ranging from Grillin' & Chillin' to the ever-popular Throwdown with Bobby Flay. His current shows include Beat Bobby Flay and the daytime Emmy award-winning Bobby Flay's Barbecue Addiction. On June 7th, he returns as cohost for season 11 of Food Network Star, in which he joins Giada De Laurentiis and Food Network execs in search of the next great television food personality. He can also be seen alongside many familiar Food Network faces in the new series Guilty Pleasures, reigning supreme in Kitchen Stadium as one of the original U.S. Iron Chefs in Iron Chef America on Food Network, as well as Brunch @ Bobby's, on both the Food Network and sister network Cooking Channel. As if that weren't enough, Flay is also a staple on numerous seasonal and holiday specials, including his most recent Emmy award-nominated, Thanksgiving at Bobby's.
Flay's shows have not only received several Emmy awards and nominations, but also James Beard Foundation Awards and nominations as well as a People's Choice Award nomination. In addition to his on-camera roles, Flay is a talented producer through his Rock Shrimp Productions banner, which is currently producing Beat Bobby Flay and Brunch @ Bobby's and has previously delivered popular series 5 Ingredient Fix, Alex's Day Off, Kelsey's Essentials, Mexican Made Easy and Sandwich King. Flay also created Bobby Flay Fit, his first lifestyle series for FoodNetwork.com.
Flay initially started working as a cook at the famed NYC Theatre District haunt, Joe Allen's. The job had been arranged by his father, who was a partner in the restaurant. After a short time, Joe Allen himself became so impressed by Flay's talents that he paid the young cook's tuition to the French Culinary Institute.
Following his graduation in 1984, Flay worked with restaurateur/owner Jonathan Waxman at Buds and Jams. It was at these burgeoning restaurants that Flay met other icons of the era, including Wolfgang Puck and Jeremiah Tower. After Jams, Flay debuted as executive chef at the East Village's Miracle Grill where he caught the attention of restaurateur Jerome Kretchmer. Kretchmer offered the 25-year old the opportunity to create his own sensation at Mesa Grill, which opened in 1991.
Two years later, Flay teamed with businessman Laurence Kretchmer to open Bolo. During Bolo's reign, Flay drew inspiration from the bravado and complexities of Spanish food, deftly blending the unique flavors of Spain with more familiar American ingredients. A decade later, Bolo was awarded a rare three stars by The New York Times.
Flay brought his unique amalgam of innovative food and inviting hospitality to Las Vegas with the 2004 opening of Mesa Grill at the legendary Caesars Palace. The city's upbeat urban energy continues to provide an ideal backdrop for Mesa Grill's lively cuisine.
At his New York eatery, Bar Americain, which opened in 2005, Flay takes the intimacy of a midtown brasserie and injects it with authentic American flavors and style. Drawing from regional American ingredients, Flay's dishes rejuvenate old classics and celebrate the abundance of America's diverse and delicious heritage. Bar Americain has received rave reviews, including two stars from The New York Times. In 2009, Flay expanded Bar Americain to Connecticut at the Mohegan Sun resort.
Bobby Flay Steak, which debuted in 2006 in Atlantic City, is Flay's first-ever steakhouse. At this restaurant, he presents classic steakhouse fare that he remembers enjoying as a child in NYC and on the Jersey Shore as well as new dishes that incorporate his famous grilling techniques and signature Southwestern fare.
In March 2007, Flay brought Mesa Grill to The Cove, Atlantis in Paradise Island, Bahamas, and in July 2008, Bobby opened his first Bobby's Burger Palace (BBP) in Long Island. At BBP, Flay presents an array of burgers inspired by his extensive travels and love of the grill in a convenient casual setting. Some 18 18 BBP locations are open and more are in the works.
Flay's sixth fine dining restaurant, Gato, opened March 2014 in New York City's NOHO District. Gato opened to rave reviews from the press, including two stars from The New York Times, and a year later still remains one of the most sought-after reservations in downtown New York City.
