"My goal with Mesa Grill has always been to create boldly flavored
food in a high-energy environment," said Flay. "Las Vegas, especially Caesars
Palace, seems to be the perfect fit."
Born in Manhattan, Flay first became interested in cooking at the age
of 17 while working in New York's legendary Joe Allen's restaurant, where
Bobby's father was a partner. Impressed with Flay's potential, Allen funded
the prodigy's tuition to the French Culinary Institute in New York.
The 1991 opening of Mesa Grill firmly established Flay's position as
a leading New York chef and major American culinary force. Tantalizing
selections like Shrimp and Roasted Corn Tamale, and favorites such as New
Mexican Spice Rubbed Pork Tenderloin with Bourbon-Ancho Chile Sauce and
Sweet Potato Tamale with Crushed Pecan Butter, helped solidify Flay's reputation
as one of the foremost practitioners of Southwestern cuisine. The restaurant
won New York magazine critic Gael Greene's choice as Best Restaurant in
1992. The New York Times raved that the "sassy fare at Mesa Grill surpasses
anything of its kind elsewhere in New York." For the last five years, the
Zagat survey has named Mesa Grill the Number 1 American Regional Restaurant
in New York City.
In May 1993, Flay was named the James Beard Foundation's Rising Star
Chef of the Year, an award honoring the most accomplished chef under age
30. That same year, he received the French Culinary Institute's first Outstanding
Graduate Award; he continues to be an active Master Chef mentor on behalf
of his alma mater.
Flay's innovative cuisine is chronicled in four popular cookbooks. In
1994, he published "Bobby Flay's Bold American Food" (Warner Books) which
won the 1995 International Association of Culinary Professionals award
for design. His second, "From My Kitchen To Your Table" (Clarkson Potter,
1998), won raves from The New York Times Book Review. "Boy Meets Grill"
(Hyperion, 1999) has enjoyed several printings. His most recent is "Bobby
Flay Cooks American" (Hyperion, 2001), and a fifth book is slated for release
next spring.
In November 1993, Flay opened Bolo, his second New York restaurant,
just blocks away from Mesa Grill. Awarded three stars by The New York Times,
Bolo brings the same energy to Spanish cuisine that Mesa Grill has brought
to Southwestern cuisine. Bolo continues to be voted the top Spanish restaurant
in New York City by the Zagat Survey.
Bobby Flay's Mesa Grill at Caesars Palace will serve lunch and dinner
just a few steps from the resort's new Colosseum, where international recording
artist Celine Dion stars in "A New Day," an elaborate theatrical production
scheduled through early 2006. When Celine is not performing, the Colosseum
presents a who's who of top headliners, including Mariah Carey, Tim McGraw
and Jerry Seinfeld. The new Mesa Grill announcement follows the March 17
opening of Bradley Ogden, the namesake restaurant of the celebrated Bay
Area chef. Bradley Ogden is located between Wolfgang Puck's Spago and French
Chef Jean-Marie Josselin's Pacific Rim-inspired 808.
Caesars Palace is a Park Place Entertainment resort. Park Place Entertainment
Corporation (NYSE:PPE) is one of the world's leading gaming companies.
Park Place owns, manages or has an interest in 27 gaming properties operating
under the Caesars, Bally's, Flamingo, Grand Casinos, Hilton and Paris brand
names with a total of approximately two million square feet of gaming space,
29,000 hotel rooms and 54,000 employees worldwide.
This press release contains "forward-looking statements" within the
meaning of the federal securities law, which are intended to qualify for
the safe harbor from liability provided there under. |
