Bobby Flay

Bobby Flay’s versatility is evident in the multiple talents he brings to the field as a chef, restaurateur, cookbook author, and media personality.

Bobby fell into cooking at the age of 17 when he took a job at New York's Joe Allen restaurant. He so impressed the management that Joe Allen paid his tuition to the French Culinary Institute. But French cuisine was not to be Bobby's destiny. After restaurateur Jonathan Waxman introduced him to southwestern ingredients, Bobby — instantly drawn to indigenous American foods such as black and white beans, chilies and avocados — was determined to explore the possibilities of southwestern cuisine as an important and distinct culinary style for America.

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

Watch Bobby Flay Fit and learn Bobby's fitness and healthy eating plan.