Motivational Speaker - Chef Bobby Flay - Total Access Speakers Bureau

In his mid-30s, chef and restaurateur Bobby Flay has accomplished more than most people twice his age. The flaming red-haired boy from Manhattan knew at a tender age that he had a knack for making food taste vibrant and wasted no time delving into a culinary career which has led him to a highly respected position in the American food world.

He fell into cooking at the age of 17 when he took a job at Joe Allen's restaurant, where his father was a partner. Joe was so impressed with Bobby's natural ability that he paid his tuition to The French Culinary Institute. Bobby later received the first "Outstanding Graduate Award" in 1993, and now acts as a spokesperson and Master Chef for the school.

After Bobby graduated in 1984, restaurant owner Jonathan Waxman introduced him to the Southwestern ingredients that greatly influenced his culinary style. Bobby's first job as executive chef, at the East Village's Miracle Grill, caught the attention of restaurateur Jerome Kretchmer who offered him the opportunity to open the critically-lauded Mesa Grill in 1991. Mesa Grill earned unprecedented acclaim and the young chef was made a partner.

Bobby then teamed with partner Laurence Kretchmer in November 1993 to open Bolo, just a few blocks away from Mesa Grill. Bolo was awarded two stars by The New York Times in 1994 and continues to be voted the top Spanish restaurant in New York City by the Zagat Survey.

His innovative creations utilizing indigenous American Southwestern and Mediterranean ingredients have made him a major culinary figure on a national scale. In 1994, he published his first book, "Bold American Food" (Warner Books), which won the 1995 IACP Award for Design, setting the standard for the next generation of American cookbooks with bold graphics, brilliant color and easy-to-follow recipes. His second cookbook, "From My Kitchen to Your Table" (Clarkson Potter), won rave reviews from sources including The New York Times Book Review. His third book, "Boy Meets Grill" (Hyperion), spent several weeks at number one on the Los Angeles Times "Hot List."

His national achievements don't stop there � he has launched and starred in three national cooking shows: "Grillin' & Chillin'" on Food Network, "The Main Ingredient with Bobby Flay" on Lifetime Television and "Hot Off the Grill with Bobby Flay" on Food Network. Recently, he joined the team of "The Early Show" on CBS as food correspondent � he joins host Bryant Gumbel and Jane Clayson bi-weekly to inform a national audience about hot topics in the culinary world.

Bobby has an incredible ability to create and retain the individual characteristics of each of his projects, keeping them unique and always one step ahead of the trend. He works tirelessly to amaze diners and influence the way Americans view and taste food � making it bold, vibrant and always fun. The future is very bright for Bobby, and as a result, for the American table.

Chef Bobby Flay

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