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. Soon after, Bobby teamed with businessman Laurence Kretchmer to open Bolo in November 1993 in the Flatiron District. Kretchmer offered the 25-year-old the opportunity to create his own sensation at Mesa Grill, which opened in 1991. 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 he met other icons of the era – Wolfgang Puck, Jeremiah Tower - whom 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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