"I'm going to put and colorful twist on Southwestern cuisine," said Bobby Flay just over five years ago, before the opening of the now celebrated Mesa Grill. In those five years, the 30 year old flame haired boy from Manhattan has earned critical acclaim including Gael Greene's choice for best restaurant in 1992, and a two star review in The New York Times, saying "the sassy fare at Mesa Grill surpasses anything of it's kind elsewhere in New York."
The recognition that Flay has gained at Mesa Grill for his mouthwatering dishes including Shrimp and Roasted Garlic Corn Tamale, Grilled Salmon with Red Chile Honey Glaze and Red Pepper Crusted Tuna Steak, has built his reputation not only as a major force on New York's culinary scene, but nationally as well. In May of 1993, Flay was voted the James Beard Rising Star Chef of the Year, an award that honors the country's most accomplished chef under the age of 30. Also in 1993, the French Culinary Institute, Flay's Alma Mater, honored him with its first ever Outstanding Graduate Award, an annual award the recognizes the school's most accomplished alumni. And in May 1994, Flay published his first book, Bold American Food ( Warner Books), which recently won the 1995 IACP award for design and has set a standard for the next generation of American cookbooks with bold graphics, brilliant color and easy to follow recipes. Despite his busy schedule, Flay remains active in various food industry related charities such as City Meals on Wheels.
Not one to rest on his laurels, Flay along with partner Laurence Kretchmer, opened their second restaurant, Bolo, in November 1993, just a couple of blocks away from his flagship Mesa Grill. Dedicated to exploring Spanish Cuisine, Flay's innovative menu at Bolo is dazzling adventurous palates with dishes including Baked Eggplant and Mango Cheese Salad with a Balsamic Vinegar Glaze, Oven Roasted Wild Mushrooms with Goat Cheese and Chile Oil, Shellfish and Chicken Paella with Saffron Rice and Potato-Horseradish Crusted Snapper.
Flay fell into cooking at the age of seventeen when he took a job at Joe Allen's restaurant. Eventually, he so impressed the management that Joe Allen paid his tuition at the prestigious French Culinary Institute. Restaurant owner Jonathan Waxman first introduced Flay to the Southwestern ingredients that were to change his cooking forever. He was instantly drawn to indigenous American foods-black and white beans, chiles and avocados - and was determined to fully explore the possibilities of Southwestern cuisine as an important and distinct culinary style for America.
From 1988 to 1990, Flay explored his new culinary passion at the Miracle Grill where his colorful Southwestern creations earned him something of a cult following. On January 15, 1991 when Mesa Grill opened its doors, Flay's reputation a a major New York chef was sealed, and it has continued to soar ever since.
For more information or to arrange an interview with Bobby Flay, please contact Nicole Reisman at 212-807-7400
