Over three decades ago, with his GED in hand and a helping hand from a most generous restaurateur, Bobby Flay set out to learn a trade. He was a member of French Culinary Institute’s first graduating class of 1984 and it was there he learned the fundamentals that led him to be a culinary master. That formal education and a three year stint with Chef Jonathan Waxman in the mid to late ‘80’s are the two experiences that were key to how bobby got his start and got the confidence to take his own path in the culinary world.

Over the years, Bobby has played out his culinary dreams like an artist. From the contemporary Southwestern cuisine of Mesa Grill, to the the French-inspired American Brasserie menu of Bar Americain, the salty allure of Mediterranean ingredients at Bolo (and later Gato), a fresh approach to South Jersey Surf and Turf at Bobby Flay Steak, and a kitchen of new discovery that put South American chiles and peppers on Bobby’s paint brush and fish as his canvas at Shark in Las Vegas: each has been a labor of true love and inspiration.