Bobby Flay's culinary versatility is evident in the multiple talents he brings to the field: as a critically-acclaimed chef/restaurateur, award-winning cookbook author and television personality. However his first priority always remains with his restaurants.
Flay discovered his culinary identity at the age of 17, working as a cook at the famed theatre district haunt, Joe Allen's. This eventually led Flay to study at The French Culinary Institute where he earned the first "Outstanding Graduate Award" in 1993.
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