"I don't really sing karaoke because that would be a bad scene," Bobby said. But if he did? It would be the 2004 mashup of "Numb" by Linkin Park and "Encore" by Jay-Z. Fun fact: Jay-Z once stopped by Bobby's Mesa Grill as part of the NBA's Read to Achieve program.

We're used to seeing him at the stove, but Bobby is also an avid golfer. "That’s certainly something I love to do," he said. In 2017, Bobby played the Northern Trust Pro-Am (professional-amateur) game paired with professional golfer Billy Horschel at the Glen Oaks Club in Old Westbury, New York.

Bobby appeared in a Season 7 episode called Design, and played chef Leo Ashford, who owned the "hottest restaraunt in New York." His character was briefly questioned by Detective Olivia Benson (Mariska Hargitay) as she investigated a conwoman.

In addition to golf, one of Bobby's hobbies is horse racing. He co-owns a handful of horses, including Crudo, Go Go Boots and Candied. In an episode of Brunch at Bobby's, he prepped the perfect Kentucky Derby brunch: blackberry-bourbon iced tea, country ham and fried egg on angel biscuits and unbelievable silver dollar buttermilk-pecan pancakes with bourbon molasses butter and maple syrup.

Of the thousands of meals he's cooked in his career, the dinner he prepared for former President Barack Obama and Chinese President Xi Jinping during a 2013 meeting in California is by far his most memorable. "They wanted an all-American meal, so we served some steaks, we served a lobster tamale to represent New Mexico and then we made fresh cherry pies with bourbon vanilla ice cream," Bobby said.

Bobby's daughter, Sophie, is a journalist in Los Angeles, but she still takes time to appear with her dad on his shows Beat Bobby Flay, Brunch at Bobby's and The Flay List. They are also co-authors of the cookbook Sundays With Sophie: Flay Family Recipes for Any Day of the Week.

Sophie loves lobster and mac and cheese, but she was not a fan of them together when she tried the lobster mac and cheese that Bobby had on the menu at one of his restaurants. “I took it off the menu. It was on the menu for two days. If it’s not good enough for Sophie, it’s not good enough to be on the menu," he said.

During a rapid-fire interview, Bobby was asked whether or not animals should be allowed in the kitchen. "Cats only," he said. Bobby's late orange cat, Nacho, is the face of his cat food line called Made by Nacho.

Bobby and Michael Symon go way back to 1998, when Michael joined him on an episode of FoodNation With Bobby Flay. "His food is always just so tasty and delicious," Bobby said about Michael.

Vietnamese-American chef Viet Pham is heralded as the only chef to face Bobby twice and beat him each time. In 2013, Viet and Bobby faced off on Iron Chef America in an episode where the secret ingredient was ground meat. Five years later, on Season 16 of Beat Bobby Flay, Viet and Bobby squared off over Nashville hot chicken, with Viet emerging the victor once again.

"I couldn’t feel my face," Bobby confessed about his brushup with a chicken dish that originated in Nashville. Nashville Hot Chicken gets its fire from cayenne pepper-seasoned breading, as well as a hot sauce served with the cooked dish.

The intimate pub on New York City's Upper East Side serves what Bobby calls "the best cheeseburgers in the world." J.G. Melon opened in 1972 on the corner of Third Avenue and East 74th Street.

Pro tip: Order your burger like Bobby does — with double cheese.

"I actually have both, but you know purists would always say charcoal," Bobby said. While cooking with gas is easier as the flames are instant, cooking with charcoal can impart a charbroiled flavor into meats that you just can't re-create with gas. Yes, we've all had a bad burger that tastes like lighter fluid, so skip the flammable liquids and weird tastes with our guide on how to set up a charcoal grill.

"The most important thing in terms of blend is the ratio of meat to fat, so you want about 80% beef to 20% fat. That’s the key," he said. Fat plays an important role in a burger: It helps it maintain its juiciness after cooking.

Bobby has written more than a dozen cookbooks, including a coffee table book, Bobby Flay: Chapter One, which includes his top 100 recipes.

Black pepper has been a cooking staple since ancient Rome, and "it's something that I use every single day," Bobby said. The next time you grab your pepper shaker, you're cooking among the stars.

Who would have thought that the humble breadcrumb would be one of the top weapons in Bobby's arsenal on Beat Bobby Flay? “It’s the way I win a lot on Beat Bobby Flay,” Bobby confessed.

Ice cream commonly makes an appearance in Bobby's desserts, and it also makes a regular appearance in his life as one of his favorite foods. "Any kind of ice cream is my thing," Bobby said. His favorite flavor? Pistachio.

Bobby already has a meal planned if he were headed for a deserted island. "I would take a handful of lobsters, some chipotle chiles, pistachio gelato, a couple of ears of corn and a case of rosé," he said.

"I had no idea. I started cooking, dropped out of high school and went to work in a restaurant," Bobby said. What started as a way to pay the bills while he got on his feet turned into a wildly successful career.

Cooking octopus without it turning into an edible rubber band is tricky, but Bobby makes it happen by adhering to an old Greek wives' tale: He braises the octopus with wine corks. "I’ve been doing it for 20 years this way, and the octopus is always tender,” Bobby said. “We save the wine corks and we put it in the braising liquid with the octopus, and they say there’s an enzyme that makes it tender.”