The grill master and golden boy heats up summer
Bobby Flay. That name is synonymous with the Food Network, burgers and of course, grilling. The American celebrity chef, restaurateur and TV personality has become a household name, and he is everyone’s go-to man when it comes to the barbecue season.
“When I was a kid at 17 working as a line cook in 1982, I would have never dreamt that food would be as important as it is today and that there would be a channel (Food Network) totally devoted to food shows and I would have shows on that network,” said Flay of his all-star status among chefs. “The most I was hoping for was to one day have my own small restaurant in NYC.”
Fast forward to today and Flay now has his name across five restaurants, including Gato, Mesa Grill, Bar Americain, Bobby Flay Steak and Bobby’s Burger Palace, all of which touch on his cooking styles of Southwestern, regional American and Mediterranean cooking.
“For southwestern, I use lots of fresh and dried chiles and garlic. I top simply grilled meats and fishes with really fresh salsas made with tomatoes, tomatillos, corn or guacamole or fresh herb oils made with cilantro or basil,’ said Flay of how his style influences summer cuisine. “I love grilling and smoking on my Big Green Egg or Weber kettle grill and if I’m grilling for myself, it’s a cheeseburger or steak, because I am always craving one or the other.”
Stepping away from burgers for just a minute, Flay also enjoys grilling fish, which may be wary to some people because of its delicate texture.
“I love grilling fish for guests because I find that most people love fish, but never cook it at home because they think it is too difficult. It’s not,” said Flay, who loves making fish tacos.
Bobby Flay’s Rules of the GrillTips for the perfect burger from the master
“Have an assortment of fresh toppings and let people make their own so they feel like they are participating in the meal. Also, it is casual eating, which is my favorite kind of eating.”
Gas or charcoal is the million dollar question most grilling aficionados face at some point in their career, including Flay, who went through a period where he only used gas, but now uses charcoal more frequently.
“If I am making something quick, like chicken thighs or a thinner steak, I will turn on the gas and be done in less than 15 minutes with virtually no prep or clean up,” he said. “But when I want real flavor and have time for low and slow, I am all about the charcoal, wood chips and smokers.”
As if balancing his wildly successful empire wasn’t enough, Flay manages to spend time traveling with his daughter Sophie, on her breaks from college. And his golf buddy is better than yours.
For more on Bobby Flay, pop into one of his delicious restaurants, or visit www.bobbyflay.com to see what the chef is up to next.