Bobby Flay

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Biography

A fourth-generation Irish-American, red-haired Bobby Flay dropped out of high school at 16 and worked briefly on the floor at the American Stock Exchange.…more

Born

12/10/1964, New York City, New York

Birth Name

Robert William Flay IV

Gender

Male
  • Bobby Flay on America's Next Great Resta...
  • Steve Ells, Bobby Flay, Lorena Garcia an...
  • Bobby Flay on America's Next Great Resta...
  • Bobby Flay on America's Next Great Resta...
  • Bobby Flay on America's Next Great Resta...
  • Stephanie March and Bobby Flay attend th...

Credits

Trivia and Quotes

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  • Trivia

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    • Bobby's books:

      Bobby Flay's Bold American Food (Warner Brothers, May 31, 1994)
      Bobby Flay's From My Kitchen to Your Table (Clarkson Potter, March 31, 1998)
      Bobby Flay's Boy Meets Grill (Hyperion, May 19, 1999)
      Bobby Flay Cooks American (Hyperion, September 30, 2001)
      Bobby Flay's Boy Gets Grill (Scribner, May 18, 2004)
      Bobby Flay's Grilling For Life (Scribner, May 3, 2005)
      Bobby Flay's Mesa Grill Cookbook (Clarkson Potter, October 16, 2007)
      Bobby Flay's Grill It! (Clarkson Potter, April 18, 2008)
      Bobby Flay's Burgers, Fries and Shakes ( Clarkson Potter, April 11, 2009)

    • On May 15, 2009, Bobby Flay was nominated for a Daytime Emmy Award in the "Lifestyle/Culinary Host" category for Grill It! With Bobby Flay.
    • When asked if he were on a desert island, which spice could he not be without, Chef Flay responded, "black pepper."
  • Quotes

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    • Bobby Flay: I'm thrilled to be opening two of my restaurants at Mohegan Sun. It's my first foray into New England.
    • Bobby Flay: (describing his perfect day off) With my daughter and my wife. Cooking at home or somewhere else far away. I love going to places where I don't live, like Europe. Going to the local markets and then bringing the food back to wherever I'm staying and cooking. I love that. I make a whole day out of that because I go at my own pace. It's really relaxing for me.
    • Bobby Flay: (when asked what he misses the most after becoming so famous) 
I miss being a line cook. I cooked on a line as a cook for seven or eight years and I loved the camaraderie of it. I loved the energy. I loved being in the heat of being busy. I felt like I was part of a team. I was always an athlete growing up and into my early adulthood. I love being able to high-five someone next to me because we accomplished something. Now I'm the head coach. It's a little bit lonelier being the head coach.

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