Borgata Hotel Casino and Spa in Atlantic City has assembled a collection of restaurants from some the best chefs in the world – all in one place. Angeline from Michael Symon, American Grille from Wolfgang Puck, Izakaya from Michael Schulson, Old Homestead from Greg & Marc Sherry, and Bobby Flay Steak are just some of the stand out eateries. Borgata’s Savor – The Ultimate Experience, scheduled this year for early November, is the ideal opportunity to meet the chefs and discover their cuisine. The festival’s events quickly sell out, and it’s never too early to plan ahead. In preparation for the experience we’re bringing you exclusive interviews with the chefs making Borgata the culinary mecca it has become. Let’s start with a chef who has been at Borgata from the beginning, the very popular and talented Bobby Flay.

Bobby Flay’s Steak House at Borgata is a modern twist on the traditional steakhouse. Here, the traditions of classic steakhouse are combined with custom menu items that celebrate the region, including the signature Lobster Bar. Designer David Rockwell brings the whole experience together by using wine displays, lobster tanks, and dramatic wood ceiling panels to create a truly delicious dining experience.

Flay’s culinary versatility is evident in the multiple talents he brings to the field: as critically-acclaimed chef/restaurateur, award-winning cookbook author, and television personality. He possesses a remarkable ability to create and retain the individual character of each of his projects, insisting on uniqueness and integrity. Flay works tirelessly to challenge diners’ expectations and influence the way Americans view and taste food – making it bold, zesty and always fun.

Flay has a large television following. He has hosted and appeared as a guest in several Food Network television programs, was featured on the “Great Chefs” television series, and had a recurring role in HBO’s “Entourage.”

In addition to his Borgata restaurant, Flay is currently the owner and executive chef of several restaurants including Mesa Grill in Las Vegas and the Bahamas; Bar Americain in New York; Gato in New York, and Bobby’s Burger Palace in 19 locations across 11 states.

H: How do you feel about the restaurants at Borgata?
BF: I think they’re great. Actually, my restaurant’s been here for 12 years, and now we have Michael’s (Symon) new place, Angeline. Michael’s my best friend so it’s good to have him next door to me.

H: And Gato in New York, how is that doing?
BF: Gato in New York is doing fantastic. It’s been three and a half years now and it’s as busy as ever.

H: What does Latin food mean to you?
BF: Latin food means a lot to me. I mean, the ingredients of Latin cuisines – all kinds of different Latin cuisines are really important to me because I like flavor and I like vibrancy. I don’t cook in a subtle way and so being able to utilize Latin flavors really allows me to wake up my customer’s taste buds.

H: What are your inspirations when you design and create a restaurant?
BF: My inspirations always revolve around the food first. And then I create the menu and then I design the restaurant.

H: How difficult is it to create different concepts for the different restaurants that you have?
BF: I don’t have a lot of different concepts. I try to keep it very tight. And a lot of it has a common denominator running through it. So Gato has a lot Mediterranean cuisine. I’ll use a lot of things from Spain, chili peppers from Italy…I reach for the things that I’m comfortable with but just from a different place. That’s what I do.

H: You’ve had so much success; when someone looks at you and wonders how you got to where you are, what advice can you offer?
BF: I try to be successful everyday. It sounds like a cliché, but it’s really about hard work and being hands-on, and inspiring my staff and people that work for me. I’ve had so many people work for me for such a long period of time, and they’re a big part of my success for sure. I don’t think there is any magic bullet to it. I think you have to take time, be patient, and try to put out the best food that you can every day.

H: Is this what you envisioned when you began with Mesa Grill in 1991?
BF: No. I was 25 then…that’s a long time ago. That’s 27 years ago. Mesa Grill was an amazing experience for me – I owned a restaurant at such a young age. It was something that I wanted to do when I was growing up and learning how to cook. I could never have imagined all the things that are possible now because the Food Network wasn’t around, chefs weren’t really that important then, you never really heard chefs’ names, and so now it’s a whole new world. I just happened to be in the right place at the right time.

H: You started so young, wasn’t that scary for you? Did you just want to jump in and do it?
BF: Well I dropped out of high school in 10th grade and I started working very early. I really had nothing to lose so I didn’t have any fear. You know, it wasn’t like it was all on the line, I was just like – ok, let’s see what happens. And luckily it worked out.

H: In terms of television, is that something you want to continue doing?
BF: Not acting. I’ll never be an actor. The most important thing to me is cooking and my restaurants. That’s the thing I look forward to more than anything else.

H: What’s next?
BF: We’re going to open up a restaurant in Las Vegas, in a year. It’s going to be a seafood restaurant with lots of Latin flavors.

Bobby Flay Steak
Borgata
1 Borgata Way, Atlantic City, NJ 08401
www.theborgata.com