Bobby's Most-Popular Recipes

Salmon with Brown Sugar and Mustard Glaze

Grilled Steak Fries with Malt Vinegar Aioli

Grilled Corn Salad with Lime, Red Chili and Cotija

Grilled Snapper Vera Cruz

Standing Rib Roast

Perfect Burger

Miso-Ginger Marinated Grilled Salmon

Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces

Grilled Chicken Breasts with Spicy Peach Glaze

Fish Tacos

Black Angus New York Strips with Mesa Steak Sauce

Spice Rubbed Smoked Ribs with Maple-Horseradish Baste

Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter and Grilled Leeks with Herbed Vinaigrette

Red Wine-Rosemary Grilled Flank Steak with Grilled Mixed Vegetables and Lemony White Bean Skodali with Grilled Pita

Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts

Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter and Grilled Leeks with Herbed Vinaigrette

Grilled Peaches with Wine Syrup Two Ways

Southwest Steak

Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce

Red Wine-Rosemary Grilled Flank Steak with Grilled Mixed Vegetables and Lemony White Bean Skodali with Grilled Pita

Spanish Steak

Grilled Clams on the Half Shell with Serrano Ham

Grilled Eggplant and Fresh Mozzarella on Ciabatta with Roasted Red Peppers, Garlic Mayonnaise, Fresh Basil and Arugula

Grilled Lamb Chops with Mustard Barbecue Sauce

Fire Roasted Low-County Oysters with Tarragon and Red Hot Sauce Butter

Grilled Salmon Steak with Hoisin BBQ Sauce

Grilled New Potatoes and Zucchini with Radicchio, Goat Cheese and Aged Sherry Vinaigrette

Bobby's Videos

Bobby's Bio

Bobby discovered his culinary identity at the age of 17, working as a cook at the famed 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 Bobby’s talents that he paid the young cook’s tuition to The French Culinary Institute.

Following his graduation in 1984, Bobby worked with restaurateur/owner Jonathan Waxman at Buds and Jams, where he first discovered the sweet-heat of Southwestern ingredients. It was at these burgeoning restaurants that Bobby met other icons of the era – Wolfgang Puck, Jeremiah Tower – who he credits with spawning an entire generation of chefs. After Jams, Bobby 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.
Bobby teamed with businessman Laurence Kretchmer to open Bolo in November 1993 in the Flatiron district. During Bolo’s reign, Bobby 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, its menu reenergized by the introduction of tapas, Bolo was awarded a rare three stars by The New York Times.

Bobby 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 provides an ideal backdrop for Mesa Grill’s lively cuisine.

At New York’s Bar Americain, which opened in March 2005, Bobby takes the intimacy of a Midtown brasserie and injects it with authentic American flavors and style. Drawing exclusively from regional American ingredients, his dishes rejuvenate old classics and celebrate the abundance of America’s diverse and delicious heritage. Bar Americain has received rave reviews from the press, including two stars from The New York Times and in November 2009, Bobby brought Bar Americain to Connecticut, opening up in the Mohegan Sun.

Bobby Flay Steak, which opened in July 2006 in Atlantic City, is Bobby’s first-ever steakhouse. Here, he presents classic steakhouse fare that he remembers enjoying as a child in New York City and on the Jersey Shore, as well as new dishes that incorporate his famous grilling techniques and signature Southwestern tastes.

In July 2008, Bobby opened his first Bobby’s Burger Palace (BBP) on Long Island. At BBP, Bobby presents an array of burgers inspired by his extensive travels throughout America and love of the grill in a convenient casual setting. To date, there are 19 BBP outposts across the country. Bobby’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 remains one of the most sought after reservations in downtown New York City.

Bobby shares his knowledge and enthusiasm for food through his cookbooks and cooking programs. Bobby’s 14th cookbook “Bobby Flay Fit” (Clarkson Potter) is expected to hit bookstores fall 2017. Since debuting on Food Network in 1994, Bobby has continuously hosted programs that bring cooking tips and information on American regional fare to a national audience. His first show, Grillin’ & Chillin’, premiered in 1996, followed by Hot Off the Grill and Boy Meets Grill. Bobby currently stars in Beat Bobby Flay, the Emmy-award winning Bobby Flay’s Barbecue Addiction, Food Network Star, Iron Chef Gauntlet on Food Network, as well as Brunch @ Bobby’s as seen on both Food Network and sister network Cooking Channel, which most recently earned Bobby a Daytime Emmy nomination for Outstanding Culinary Host. Bobby has also been honored as the first chef to receive a star on the Hollywood Walk of Fame.

Bobby works tirelessly to challenge the way Americans view and taste food – making it bold, zesty and always fun.

Bobby Flay

Our resident grill master is always on the move with his hit show Beat Bobby Flay.