There are literally thousands of restaurants in the City of New York - the exact number is unknown to anyone, and changes on a daily basis. In an era of our culinary development where chefs have become celebrities, the numbers alone indicate the difficulty of rising to a level of a so-called "Star Chef." Perhaps the true definition of such a person is a chef enjoying a stint on the Food Network, and of course, one who has published, or will soon publish a book, and one who makes occasional guest appearance on Letterman, Good Morning America, and maybe even Regis & Kathie.

It also helps to be extremely talented; to run a very happening restaurant (or restaurants); be located in a visible market (New York is perfect); be blessed with a personality suited to the expectations of your adoring public; and of course, it helps to be a little lucky.

Bobby Flay may or may not be lucky, but he is from New York, and he does operate three very successful restaurants, and he is blessed with that wonderful ability to communicate -(personality). He also has his book ("Bold American Food"), and his about to be published book, ("From This Kitchen To Your Table"), and has been a regular on the Food Network, sharing a segment with Jack McDavid of Jack's Firehouse and the Down Home Diner in Philadelphia. Starting this summer, he'll even have his own show, and in his spare time he runs a catering company and also markets his Mesa Barbecue Sauce and Mesa Hot Sauce. There's much more involved in being a "Star Chef," with your actual time spent in the kitchen only a part of it.

He started cooking at the mere age of seventeen, and was so well received that his first boss, Joe Allen, paid his tuition at the prestigious French Culinary Institute and he made the most of it. It was later, (1993), his Alma Mater honored him with its first ever Outstanding Graduate Award - an annual award recognizing the school's most accomplished alumni.

It was Southwestern cuisine that became his real fascination, and quickly his passion. A position at the Miracle Grill afforded Flay the opportunity to hone his skills and introduce many of his "soon to be famous" colorful southwestern creations. He quickly established himself with the reputation as a major league New York Chef. His success also led to a partnership with Laurence Kretchmer, and in 1991, a place of his own - the celebrated Mesa Grill.

Chef Flay and the Mesa Grill became a favorite for many of his distinctive dishes including Shrimp and Roasted Garlic Corn Tamale, Grilled Salmon with Red Chile Honey Glaze, and Red Pepper Crusted Tuna Steak. And good things happened quickly including Gael Greene's choice for "Best Restaurant" in 1992, and some significant national recognition in 1993 with a James Beard Award for Rising Star Chef of the Year for most accomplished chef under the age of thirty. 1993 also became the year for his second restaurant, Bolo, only a few blocks from the Mesa Grill.

He started this spot with the theory that New Yorkers were less than interested in authentic Spanish food. He even traveled to Spain to study the true flavors and accents of Spanish cuisine and found that authentic Spanish food, with its heavy use of pork and animal fats, is not exactly the way New Yorkers want to eat. By using American ingredients, he modified his dishes to suit the way people eat today without losing the distinct flavors of Spain. His favorites include the likes of Baked Eggplant and Mango Cheese Salad with a Balsamic Vinegar Glaze, Oven Roasted Wild Mushrooms with Goat Cheese and Chile Oil, Shellfish and Chicken Paella with Saffron Rice and Potato-Horseradish Crusted Snapper.

Mesa City was next, and this is the Mesa Grill all over again in the form of a true neighborhood restaurant - no reservations, no tablecloths, and lower prices, but all the color and excitement of a Bobby Flay production. And perhaps his true philosophy concerning his restaurants can best be summed up by his distinctive style - present exciting (playful) food with sizzling flavors, colors, and textures, and create an atmosphere of what he calls "serious fun!"