The city’s upbeat urban energy provides an ideal backdrop for Mesa Grill’s lively cuisine.Īt New York’s Bar Americain, which opened in March 2005, Bobby takes the intimacy of a Midtown brasserie and injects it with authentic American flavors and style. A decade later, its menu reenergized by the introduction of tapas, Bolo was awarded a rare three stars by The New York Times.īobby brought his unique amalgam of innovative food and inviting hospitality to Las Vegas with the 2004 opening of Mesa Grill at the legendary Caesars Palace. During Bolo’s reign, Bobby drew inspiration from the bravado and complexities of Spanish food, deftly blending the unique flavors of Spain with more familiar American ingredients. Kretchmer offered the 25 year old the opportunity to create his own sensation at Mesa Grill, which opened in 1991.īobby teamed with businessman Laurence Kretchmer to open Bolo in November 1993 in the Flatiron district. After Jams, Bobby debuted as Executive Chef at the East Village’s Miracle Grill where he caught the attention of restaurateur Jerome Kretchmer.

It was at these burgeoning restaurants that Bobby met other icons of the era – Wolfgang Puck, Jeremiah Tower – who he credits with spawning an entire generation of chefs.

After a short time, Joe Allen himself became so impressed by Bobby’s talents that he paid the young cook’s tuition to The French Culinary Institute.įollowing his graduation in 1984, Bobby worked with restaurateur/owner Jonathan Waxman at Buds and Jams, where he first discovered the sweet-heat of Southwestern ingredients. The job had been arranged by his father, who was a partner in the restaurant. Bobby discovered his culinary identity at the age of 17, working as a cook at the famed theatre district haunt, Joe Allen’s.

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