Bobby Flay


Bobby Flay Trivia


  • Trivia

    • In 2015, Bobby won another Emmy Award for Outstanding Culinary Host in his work on Bobby Flay's Barbecue Addiction.

    • In 2014, Bobby won another Emmy Award for Outstanding Culinary Host in his work on Bobby Flay's Barbecue Addiction.

    • 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."

    • In the summer of 2009, Bobby Flay opened two new restaurants, Bobby's Burger Palace and Bar Americain, in partnership with Connecticut's Mohegan Sun casino.

    • Effective January 8, 2009, Bobby Flay will host a five-week series of live call-in radio shows on Sirius XM. Titled Bobby Flay Radio, the series will will explore the essentials of good living for men all ages and backgrounds.

    • According to Thoroughbred Times (November 5, 2008), Bobby Flay has purchased My White Corvette at the Keeneland November breeding stock auction in Lexington for a price of $825,000.

    • Bobby Flay appeared at the NASDAQ on October 3, 2008, to ring the closing bell and to promote the New York City Wine & Food Festival.

    • After fierce bidding, Keeneland announced on September 13, 2008 that Bobby Flay is the new owner of the Medaglia d'Oro filly, which was purchased at an undisclosed price. The thoroughbred horse had previously been bid upon at $1.1 million.

    • Chef Flay, who is a self-professed burger maniac, opened Bobby's Burger Palace on Long Island in July 2008.

    • Bobby Flay's awards: • James Beard Foundation's Rising Star Chef of the Year (1993) • French Culinary Institute Outstanding Graduate Award (1993) • International Association of Culinary Professionals Award for Design – Bobby Flay's Bold American Food (1995) • Emmy Award nominee for Outstanding Service Show – Hot Off the Grill with Bobby Flay (2000) • Emmy Award nominee for Outstanding Service Show Host – Boy Meets Grill (2004) • Emmy Award winner for Outstanding Service Show Host – Boy Meets Grill (2005) • James Beard Foundation's National Television Food Show Award – Bobby Flay Chef Mentor (2005) • James Beard Foundation's Who's Who of Food & Beverage in America (2007) • Bon Appétit magazine's Best Cooking Teacher Award (2008) • Emmy Award winner for Outstanding Culinary Program - Bobby Flay's Barbecue Addiction (2012)

    • Bobby Flay was voted the James Beard Foundation's Rising Star Chef of the Year in 1993. This award honors the country's most accomplished chef under the age of 30. In the same year, the French Culinary Institute honored him with its first-ever Outstanding Graduate Award.

    • Bobby Flay has been a Master Instructor and Visiting Chef at the French Culinary Institute, where he personally selects the recipient of the annual scholarship that he established for a New York City high school student to attend the French Culinary Institute.

    • In March 2001, Bobby met his wife, Stephanie March, on a blind date that was set up by Mariska Hargitay. He proposed to her on December 19, 2004, while they were ice skating at Rockefeller Center and they were married four years after their first date. Bobby and Stephanie were married on February 20, 2005.

    • Bobby Flay's first book, Bold American Food, won the 1995 International Association of Culinary Professionals award for design.

    • Bobby was listed at #100 in Forbes magazine's Celebrity 100 of 2007.

    • Bobby Flay's books:

      Bobby Flay Grilling for Life
      Boy Gets Grill
      Bobby Flay Cooks American
      Boy Meets Grill
      From My Kitchen To Your Table
      Bold American Food
      Bobby Flay's Burgers, Fries & Shakes

    • Bobby Flay's restaurants:

      • Mesa Grill and Bar Americain - New York City
      • Mesa Grill Las Vegas - Caesars Palace, Las Vegas
      • Bobby Flay Steak - Borgata Hotel Casino & Spa, Atlantic City
      • Mesa Grill Bahamas - Paradise Island, Bahamas

    • Bobby Flay guest-starred in Japan on Ryori no Tetsujin (Iron Chef) to compete against Iron Chef Masaharu Morimoto and using rock crab as the secret ingredient. Bobby won the competition.

    • Bobby appeared on Pyramid on November 18, 2003.

    • Bobby Flay appears twice a month as a food correspondent on The Early Show on CBS.

    • On January 17, 2005, Bobby appeared on Life & Style.

    • Bobby's nickname is Bo. He is also known as "The Bad Boy of Cooking."

    • Sophie, Bobby's daughter with his second wife (Kate Connelly), was born on April 19, 1996.

  • Quotes

    • 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.

    • Bobby Flay: (when asked about the demands of his grueling schedule) The great thing about cable is you shoot a little bit and they show it a lot. I shoot television but I shoot it in chunks, in bunches. It's the only way I'll do it. I'll do a whole season of Grill It in six days. That's only half the day. The other half, I'm in the restaurant at night. The only time I'm not in the restaurants is when I have to travel with Throwdown. I have restaurants in other places as well. I multitask always.

    • Bobby Flay: (discussing his 2008 Bon Appétit Magazine Cooking Teacher of the Year award – September 5, 2008) Telling someone to get a bunch of ingredients together has zero impact. When you take the dish and show someone how it's done, it becomes so much clearer. My passion comes from being able to create on the fly.