Conversations with the Stars

CLICK HERE: Guy Fieri Full Biography

The almost overnight transformation of the California businessman, husband and father into a beloved and highly quotable television icon is almost a fairy tale. Guy Fieri was running his growing restaurant empire when he won a Food Network contest in 2006 and zoomed to stardom. He currently hosts Guy Off the Hook; Guy’s Big Bite: Diners, Drive-Ins, and Dives; and Ultimate Recipe Showdown. The speed that’s characterized his rise seems just right for the fast-talking fun loving foodster with a passion for race cars and dirt bikes. Unlike many celebrities who shy away from unscripted encounters, Fieri was happy to talk one-on-one and off the cuff about his life, his work, and his plans for the future.

Fabulous Food Show: The official bio from your PR team describes you as the Food Networks “bad Boy” star. Why Bad Boy?
Guy Fieri: I don’t know. I didn’t write it. They just stereotype me because of the tattoos and spiked bleached hair and my thing for hot rods and rock-n-roll. But I’m a good guy, a dad and a real family man.

FFS: What’s with the hair anyway- did you create that look for TV?
GF: No, that’s just me. I’ve been acting crazy and immature for my age my whole life.

FFS: You started in the front of the house as a waiter, maitre d’ and manager. Then you became a Food Network celebrity after entering a contest. Where does cooking come into the mix?
GF: When I was 12, I’d cook for my parents dinner parties, making food for eight. I’ve been working in kitchens since I was a teenager. I started out washing dishes and doing prep and have been a line cook, a bartender, even a flambé captain which meant I cooked tableside in the restaurant. Now I have five restaurants and I develop recipes for all of them.

FFS: Do you cook at home for your wife and kids, for friends?
GF: I make dinner as often as I can. We usually eat whatever I’m testing for the restaurants and the shows. It could be anything from a Vietnamese style banh mi sandwich to beet salad with goat cheese or shepherds pie.

FFS: On TV and on stage, you always look like you’re having a good time. Are you?
GF: If I wasn’t having fun, I wouldn’t do it. Life is too short for anything else. I’m very fortunate- I love my job and being in front of the camera just comes naturally to me. When I was growing up, people always called me a character and said I should be in the movies or on TV. Don’t get me wrong- I work very hard but it’s a blast.

FFS: What do you see as some of the best and the worst of current food trends?
GF: I don’t focus on the negative. If it doesn’t float my boat, I don’t pay attention. I prefer to think about the positive. One trend that’s just getting bigger is comfort food- but really great versions of pot roast, meatloaf, and mac-n-cheese, not the same old thing made lackadaisically- glad its not me that has to spell that word- and more about quality not quantity. I also see us coming back to basics and having an appreciation for real, made from scratch home cooking.

FFS: Who are your culinary heroes and inspirations?
GF: I’m a huge fan of Emeril [Lagasse], Morimoto, and all the Food Network chefs. I know what it takes to do what they do. But I’m most impressed really with the people out there who are keeping the whole family meal thing going, cooking for their kids and teaching them how to cook for themselves, eat healthy and be open to all kinds of food.

FFS: What’s on your agenda and what new things are ahead?
GF: Number One is take care of my family and keeping connected to them no matter how busy I am. Next is stay healthy. Then it’s all about managing my restaurants, doing more shows- there are always new diners, drive-ins and dives to visit- and I just started my own production company Rag Top Productions to develop some other concepts. My only problem is I haven’t figured out how to get 25 hours out of every 24 or 8 days in the week. But I’m trying!