Bobby Flay Bio, Age, Wife, Daughter, Divorce, Girlfriend, Beating, Restaurants

BIOGRAPHY OF BOBBY FLAY | BOSS BOBBY FLAY

Bobby Flay (Robert William Flay) is an American celebrity chef, reality TV personality, and restaurateur.

Flay is the owner and executive chef of several restaurants, including: Mesa Grill in Las Vegas and Nassau; Bar American in New York and at the Mohegan Sun; Bobby Flay Steak in Atlantic City; Gato in New York and Bobby’s Burger Palace in 19 locations in 11 states. It is featured in the television series Great Chefs.

BOBBY FLAY AGE | HOW OLD IS BOBBY FLAY? | BOBBY FLAY REAL NAME

Robert William Flay was born on December 10, 1964 in New York, United States. He is 54 years old in 2018.

BOBBY FLAY FAMILY

Flay was born a fourth generation Irish American to Bill and Dorothy Flay. He was raised Catholic on the Upper East Side neighborhood of Manhattan and attended denominational schools.

GIRLFRIEND BOBBY FLAY | BOBBY FLAY DATING | BOBBY FLAY CASE

Flay has been dating Canadian actress, singer and dancer Helene Yorke since February 2016.

BOBBY FLAY WIFE | IS BOBBY FLAY MARRIED? | DIVORCE FROM BOBBY FLAY

Bobby has been married and divorced three times.

BOBBY FLAY DEBRA PONZEK

Flay married fellow chef Debra Ponzek on May 11, 1991. The couple divorced in 1993.

BOBBY FLAY MARRIES KATE CONNELLY

In 1995 Bobby married his second wife, Kate Connelly and had a daughter. The couple separated in 1998 and later divorced.

BOBBY FLAY STÉPHANIE MARCH

On February 20, 2005, Flay married actress Stephanie March and according to media reports, the couple separated in March 2015. Their divorce was finalized on July 17, 2015.

BOBBY FLAY KIDS | CHILDREN OF BOBBY FLAY | DAUGHTER OF BOBBY FLAY

Flay has a daughter Sophie Flay from his second marriage to Kate Connelly .

BOBBY FLAY’S CAREER

Bobby asked for an Easy-Bake oven for Christmas when he was 8 years old and despite his father’s objections, he got it along with a G.I. Joe that his father thought was more gender-appropriate.

He dropped out of high school at age 17. His first jobs in the restaurant industry were at a pizzeria and Baskin-Robbins, then he took a job making salads at Joe Allen’s restaurant in Manhattan’s Theater District, where his father was a partner. Owner Joe Allen was impressed with Flay’s natural ability and agreed to pay for his son’s tuition at the French Culinary Institute.

Flay earned a culinary arts degree and was a member of the first class of the French Culinary Institute in 1984. After school, he started working as a sous chef and quickly learned the culinary arts.
While at the Brighton Grill on Third Avenue, he was appointed Executive Chef after a week when the Executive Chef was fired. He then quit when he realized he wasn’t ready to run a kitchen. He did, however, take a job as head chef for restaurateur Jonathan Waxman at Bud and Jams. Waxman introduced Bobby to Southwestern and Cajun cuisine which went on to define his culinary career

RESTAURANTS BOBBY FLAY | MESA GRILL BOBBY FLAY

Flay caught the eye of restaurateur Jerome Kretchmer, who was looking for a Southwestern-style chef impressed with his food, and offered him the position of executive chef at the Mesa Grill, which opened on January 15, 1991. Flay became partner shortly thereafter. He partnered with Laurence Kretchmer to open Bolo Bar & Restaurant in November 1993 in the Flatiron District, a few blocks from Mesa Grill.

RESTAURANT BOBBY FLAY LAS VEGAS | RESTAURANT BOBBY FLAY À VEGAS

In 2004, Flay opened a second Mesa Grill at Caesars Palace in Las Vegas, then opened Bar Americain, an American brasserie in Midtown Manhattan in 2005. Flay continued to expand his restaurants

The Las Vegas Nesa Grill earned its only Michelin star in 2008, which was later taken away in the 2009 edition. The company did not release a 2010 or 2011 edition of Las Vegas, so the star did not could be recovered.

BOBBY FLAY RESTAURANTS NYC

Flay’s first Mesa Grill, located in New York City, closed in September 2013 following a proposed rent increase from the landlord.

BOBBY FLAY BURGER

On July 15, 2008, he opened Bobby’s Burger Palace (BBP) in Lake Grove, Long Island at Smith Haven Mall. He opened a second on December 5, 2008 at the Monmouth Mall in Eatontown, New Jersey. Flay continued to open new locations and in total BBP has nineteen locations in eleven states and the District of Columbia.

BOBBY FLAY FOOD NETWORK

Bobby has hosted fourteen cooking shows and specials on Food Network and Cooking Channel. Eight of the show continue to run.

• Boy meets the grill
• BBQ avec Bobby Flay
• Throwdown!
• The best thing I’ve ever eaten
• Brunch @ Bobby’s
• The main ingredient with Bobby Flay
• Bobby’s Dinner Battle (premiered January 16, 2013)
• Beat Bobby Flay (premiered August 24, 2013)

THROWDOWN AVEC BOBBY FLAY

On the program, the chef challenges a renowned cook for a specific dish or type of cuisine to cook his signature dish. Harlem Chef Melba Wilson and Bobby competed in Season 4 Episode 5 over who had the best chicken and eggnog waffles.

CHEF DE FER BOBBY FLAY

Bobby is an Iron Chef from the show Iron Chef America. When the original Iron Chef show traveled to New York for a special battle in 2000, Flay challenged Iron Chef Masaharu Morimoto to battle rock crab. After an hour of battling, Bobby stood over his cutting board and raised his arms in what one reporter wrote was “in a premature victory.” Offended by Flay’s flamboyant gesture, Masaharu criticized his professionalism, saying that Flay was “not a chef” Flay lost the battle and he challenged Morimoto to a rematch in Morimoto’s native Japan this time winning.

The two teamed up to take on fellow Iron Chefs Mario Batali and Hiroyuki Sakai in the Iron Chef America: Battle of the Masters “Tag Team” battle which was won.

BOBBY FLAY GIADA

On November 12, 2006, on a special episode of Iron Chef America, Bobby and Giada De Laurentiis faced off and were defeated by Batali and Rachael Ray. It was the highest rated show ever to air on the Food Network.

Bobby and Michael Symon defeated Iron Chefs team Cat Cora and Masaharu Morimoto in a special episode titled “Thanksgiving Showdown”, which originally aired on November 16, 2008.

FOOD NETWORK BATTRE BOBBY FLAY

It’s a half-hour series that pits select chefs against host Flay to see if they can create dishes better than his. Being her most successful series on Food Network the previous season, Season 17 Episode 5, which featured Debbie Gibson and Katie Lee, was instead chosen as the 2018 highlight show for Food Network Star Season 14.

BOBBY FLAY COOKBOOK | BOOKS BY BOBBY FLAY

Flay is the author of several cookbooks, including:

• Bold American cuisine
• From my kitchen to your table
• Boy meets the grill
• American cooks
• Boy gets grill
• Grill for life
• Mesa Grill Cookbook
• Grill it!
• Burgers, frites et shakes
• Bar Americain Cookbook: Celebrate America’s Great Flavors
• Throwdown
• BBQ Addiction

BOBBY FLAY TV SERIES

Some of Bobby’s TV shows include:

• Throwdown avec Bobby Flay
• Battre Bobby Flay
• Food Network Star
• America’s worst cooks
• The Bobby and Damaris show
• SBrunch @ Bobby’s
• BBQ Addiction
• Thanksgiving chez Bobby’s
• Top 10 restaurants with Food Network magazine
• Grill it!
• Grillin et Chillin
• Bobby’s Battle Dinner
• 3 days to open
• Bobby’s Ireland
• The main ingredient
• Dear Food Network
• Cable in the classroom
• BBQ avec Bobby Flay
• FoodNation
• All-Star Kitchen Makeover
• Hot off the grill
• Chef mentor
• Best of America’s Worst Cooks

CHEVAUX BOBBY FLAY

Bobby has a personal interest in thoroughbred horse racing. He is also the owner of more than one stake race winner. Among them is More Than Real, who won the prestigious 2010 Breeders’ Cup Juvenile Fillies Turf and is also co-owner of Creator, who won the third jewel of the Belmont Stakes Triple Crown.

Flay is a member of the Breeders’ Cup board of directors and was a candidate for president in 2014, but was not elected.

BOBBY FLAY’S RECIPES | BOBBY FLAY DISHES

Almond milk and farro porridge

BRUNCH, BREAKFAST, WINTER, MEDITERRANEAN, HEALTHY, COMFORT FOOD, B-TEAM RECIPES

Inspired by Le Pain Quotidien harvest porridge
For: 4 to 6 people

6 cups unsweetened almond milk
¼ tsp salt
2 tsp vanilla extract
3 tbsp Grade B pure maple syrup
1 cup semi-pearl farro*
2 tsp vanilla extract vanilla extract
½ cup chopped dried apricots (or other dried fruit like cherries, cranberries, or blueberries)

Optional Toppings:
Chopped Toasted Nuts (such as almonds, pistachios, walnuts, hazelnuts)
Roasted Coconut Flakes (Dang Toasted Coconut Chips are a favorite, and Trader Joe has a good range as well)
Slices ripe bananas

1. Put the almond milk, salt, vanilla and maple syrup in a medium saucepan and bring to a boil over high heat. Stir in farro, bring to a boil, reduce heat to medium-low and cook, stirring occasionally, for 20 minutes. Add the dried fruit and continue cooking until the farro is tender and most of the milk has been absorbed, 15 to 20 minutes more, adding more almond milk if needed

2. Ladle the porridge into bowls and top with some or all of the optional toppings. My favorite combination is apricot/almond/coconut!

* Wondering what kind of farro you have? Check the cooking time indicated on the package; it’s more reliable than its name – if it says it cooks in the 25-45 minute range, it’s semi-pearl. Whole farro usually requires pre-soaking and will have a longer cook time and pearl or quick cook farro will have a cook time of around 10-15 minutes. Your best bet will be the semi-pearl variety.

Roast leg of lamb stuffed with Dijon and herbs

SPRING, DINNER, LAMB, HOLIDAYS, B-TEAM RECIPES

Serves 6 (with leftovers)

Herb paste
10 garlic cloves
4 anchovy fillets
½ cup picked dill leaves
2 cups flat-leaf parsley leaves
4 tbsp thyme leaves
¼ cup rosemary leaves
½ cup oregano leaves
1 cup mint leaves
¼ cup capers
2 tablespoons Worcestershire sauce
Zest of 1 lemon

Combine all ingredients in a food processor and pulse repeatedly until chopped and combined.
Unused dough should last in the fridge for 3-4 days if stored in a clean container with an airtight lid.

Roast
Leg of Lamb 1 4-pound leg of lamb, boneless, removed from refrigerator 1-2 hours before roasting
½ cup Dijon mustard
1½ cup herb paste (from top)
Kosher salt Freshly
ground black pepper
2 tablespoons olive oil
butcher’s string

1. Preheat oven to 400°F. Using the tip of a sharp knife, score the top of the lamb in a grid/diamond pattern. Season generously with salt and pepper and flip to the other side. Season with salt and pepper then brush a layer of Dijon mustard from end to end. Spoon generously into the herb paste, completely covering the Dijon on any exposed areas.

2. Carefully roll the lamb tightly and tie it in 5 places to secure it. Note: Any herb paste that spills out of the meat should not be wasted! Simply rub it into the grooved side, tuck it into all the little crevices for extra delicious flavor.

3. Place a large cast iron skillet (or other baking or roasting pan) over high heat and add the olive oil. When the oil begins to shimmer, place the lamb in the skillet and sear until browned, about 2 minutes. Rotate the lamb to sear all sides. Once seared, place the skillet in the preheated oven and roast until done – about 50 minutes for medium doneness, or until a meat thermometer inserted into the thickest part registers 130°.

4. Remove the lamb from the oven and let stand for at least 15 minutes. Cut all the chains and throw them away. Slice the lamb to taste, fan out on a platter and serve.

BOBBY FLAY COLESLAW

Ingredients

• 1 green cabbage, thinly sliced
• 2 large carrots, finely grated
• 3/4 cup premium mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons grated Spanish onion
• sugar 2 tbsp, or to taste
• 2 tablespoons of white vinegar
• 1 tablespoon dry mustard
• 2 teaspoons celery salt
• Salt and freshly ground pepper

Instructions

Combine shredded cabbage and carrots in a large bowl. Whisk together mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt and pepper in a medium bowl, then add to cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper or sugar if desired.

BOBBY FLAY NET WORTH | SALARY BOBBY FLAY

The celebrity chef has an estimated net worth of $30 million. According to the 2012 Forbes report, Flay receives a salary of $9 million.

WHERE IS BOBBY FLAY FROM? | WHERE DOES BOBBY FLAY LIVE?

Flay is originally from New York.

HEIGHT OF BOBBY FLAY | HOW TALL IS BOBBY FLAY?

The millionaire chef stands at a height of 1.79m.

CHAT BOBBY FLAY

Flay’s childhood was filled with cats and he talks about rediscovering the joys of feline companionship with Nacho, a two-year-old Maine Coon of exceptional size.

TWITTER DE BOBBY FLAY