12:59 p.m. PDT, June 21, 2021
Make no mistake, Bobby Flay built his mark on the back of a chili pepper. Now, however, he’s taking a big bet, and it’s conveniently happening in Las Vegas. In June 2021, the affable chef opened Amalfi inside Caesars Palace, which is his very first Italian restaurant. Out is the southwest cuisine he is famous for, and in is the Mediterranean cuisine he has loved for decades. Right before opening the doors to Amalfi, Bobby spoke exclusively with Wonderwall.com about a lot of things, including his new restaurant, his close friendship with Giada De Laurentiis, his dream job (if not was not a chef) and his recurring kitchen nightmare. .
Read on to learn all about Bobby’s big dice roll …
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On his love for Italy:
âI have been truly obsessed with Italy for 20 years as a traveler, and it is clear that food and lifestyle are an incredibly important part of my happiness. So when you go to a place like Italy , obviously the food is so good and it is very different depending on which part of the country you are in. What I think I got the most from Italy is not only the food but also the way Italians approach life. They can drink an espresso for three hours – and cleverly! It’s really amazing. I kind of try to adapt some of that approach to my own life, and I love it all. which is Italian. I’ve become obsessed with it. I’ve never had an Italian restaurant before. The Amalfi Coast is a place I go to every year and my whole body relaxes. I go to the same place called Lo Scoglio . The woman who owns the place, her name is Antonia. It’s a family business. iale and it’s been in their family literally for a hundred years, maybe longer. I am always with 10 or 12 people e. I have friends with me. The same people go there every year. But she said to me, ‘Why is it every day, do you come here to have lunch and order like it’s a wedding?’ And I’m like ‘Because I want to eat whatever you cook.’ “
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Its new interactive restaurant, Amalfi:
âWe have this fish market. So people get up from their tables and they walk and we have a fishmonger over there. We have five, six, seven varieties of fish depending on the day. You pick your fish, you buy it from the pound, and then we take it from there. We can fillet it for you right away and grill it or we will roast it whole, whatever you want to do. There are a handful of different sauces that you can choose from to serve it with. It is very simple. It’s very Amalfi Coast that way. In addition, our homemade pasta has just been a huge success. There are a few dishes on the menu that are very Amalfi styleâ¦ I’m nervous because it’s my first time doing an Italian Restaurant, and I’m not Italian. But I enjoy this cuisine so much, and I have to say I spent my time there. I go to Italy a lot. I have been to Italy so many times. When I have a chance to breathe, this is where I go. I don’t feel like I have to travel the world and go to a different place every time. I’m going to Italy.
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On the set of “Bobby and Giada in Italy” for Discovery +:
“Giada [De Laurentiis] and i have been friends for so long. Giada in Italy is my favorite Giada. She’s really happy there, she’s really comfortable there. She’s rambunctious about where she grew up, especially Rome, because that’s where she was born. It’s really nice to see that part of her and she’s under so much less pressure in a place like that because in America she’s recognized everywhere. She is still working. He is one of the hardest working people I have ever met. So it’s nice to see her relax and share a meal with her. We spent four or five weeks in Italy together. We had the best time. It didn’t look like work at all. “
On the design of the new restaurant on Zoom:
âCaesars Palace and I agreed to do Amalfi right before the pandemic. So we had a new deal, and then the pandemic hit. I thought to myself, âWhat is going to happen now? To their credit, they said, ‘We want this restaurant. So I designed it with the designer during quarantine every day on Zoom. Then five months ago we started to build it. And as soon as Vegas opened, we literally opened. We basically ripped off the bandage when the city did. “
Aspiring to speak Italian fluently:
âI took a lot of Italian lessons. I lived in Italy for six weeks on my own about three years ago. I just tried to live like a local. I didn’t work there. J was sort of in the dark in trattorias behind the scenes. [‘Bobby and Giada in Italy,’ Giada De Laurentiis] actually said something to me that really touched me. She said to me, “I have to admit, maybe Bobby knows more about Rome today than I do,” because I had lived there. I lived there for six weeks. It’s not a big city after all. I walked around the city every day. I was actually giving him some tips in Rome, which was really cool. Anyway, it’s always been my dream to be able to speak the language and I won’t be able to do that unless I packed my bags and live there. Giada was very helpful with my Italian pronunciations. “
On his nightmares about kitchen disasters:
âThere’s always a bad night in the kitchen that comes out of nowhere. We call it getting into the weeds. You’re murdered. It’s the worst, and I’ve had one there isn’t so a long time and it came out of nowhere. I have real nightmares of not taking the food out, more than it actually happens. It’s definitely part of my life for sure. “
On her favorite chef to beat in reality TV contests:
âGordon Ramsay. No, not really, Gordon and I have never competed. We only competed for clients. I feel like I competed against every single person who really wants to enter the arena, so to speak, in so many different ways, whether it’s âThrowdown!â, âIron Chef,â âBeat Bobby Flay,â âBBQ Brawl.â I mean, it’s like everyone wants to compete with me. . It’s crazy. It’s like, what did I do to you? But it’s really fun. It gives the other bosses a scene that they might not otherwise have in some ways. .It’s fun Opening a restaurant is much more serious for me, my kitchens in my restaurants are the place I want to be more than anything else.
On the perfect meal on July 4th:
“I’m still going very American because I’m cooking all kinds of different cuisines for the rest of the summer. And so it’s going to be baby back ribs; it’s going to be barbecue chicken; it’s going to be cornbread, cast iron corn and potato salad and everything. like that. But for cocktails this year I’m bringing back the punch bowl. I just made one at home the other day and it’s so awesome because first of all it’s just pretty cool. You have this beautiful bowl and you make a batch of drinks and that way you don’t have to keep doing it. It’s great and it’s festive. I like to bring back retro stuff like that. So the other day I did it. It was gin, grapefruit juice, Campari, Aperol, pomegranate juice and then a bunch of berries. made an ice cream mold from a bundt cake pan with a few berries in it. I just dropped the ice ring mold into the punch bowl so it slowly melts and then you have the des berries in there. It was very cool.“
On the job of his dreams if he wasn’t a chef:
“Mayor of New York. I’m New Yorker and I love to work to make things better in general. So if I had the time and they wanted to give me this job, I would do it for a while, but I ‘I’m going to get my ass kicked, I’m sure.