Bobby Flay Biography; Net Worth, Age, Children, Pizza Dough, And Restaurants

Bobby William Flay is an American celebrity chef, restaurateur and reality television personality. He was born on December 10, 1964, in New York City, USA to Bill and Dorathy Barbara Flay. 

Bobby Flay is a fourth-generation Irish American and was raised Catholic, attending denominational schools. Flay dropped out of high school at age 17. He started his first job in the restaurant industry at a pizza and Baskin-Robbins.

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Flay received a degree in culinary arts and was a member of the first graduating class of the French Culinary Institute in 1984. After Culinary school, Flay started working as sous-chef, quickly learning the culinary arts.

Aside from Flay’s restaurants and television shows, he has been a master instructor and visiting chef at the French Culinary Institute. Although he is currently not teaching, he occasionally visits when his schedule permits.

Bobby Flay

Bobby Flay Net Worth

Bobby Flay has an estimated net worth $30 million. Flay has made a name for himself in the celebrity food world, his status has helped him earn this much money.

Bobby Flay Age

Bobby Flay was born on December 10, 1964, which indicates that he is currently 56 years old.

Bobby Flay and daughter, Sophie  (Photo by Tommaso Boddi/WireImage)

Bobby Flay Children

Bobby Flay has only one daughter named Sophie Flay and she also loves to cook just like her father.

Pizza Dough


3 1/2 to 4 cups bread flour
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees
2 tablespoons olive oil
2 teaspoons olive oil

Combine bread flour, sugar, yeast and kosher salt in the bowl of the stand mixer and combine.
While the mixer is running, add water and 2 tablespoons of the oil and beat until the dough forms into a ball.
If the dough is sticky, add additional four, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
Scrape dough into a lightly floured surface and knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put in a warm area to let it double in size, about 1 hour.
Turn dough onto a lightly floured surface and divide it into 2 equal pieces.


Bobby Flay is the owner and chief chef of several restaurants: Mesa Grill in Las Vegas, Bar Americain in New York, Bobby Flay Steak in Atlantic city Gato in New York and Bobby’s Burger Palace in 19 locations 11 states.

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