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Guy Fieri


Q&A


GUY FIERI IS A UNIQUE PERSONALITY.


The Caddyshack-loving,


chef-restaurant owner-televi- sion host brings new meaning to the term multi-faceted. A native Northern Califor- nian, Fieri nurtured a love of food into a livelihood and passion spanning several restaurants, books and a budding television career.


The amiable father of two epitomizes laid back Califor- nia sensibility. He began his life with food at the age of 10, selling soft pretzels from a bicycle cart he built with his father named “The Awesome Pretzel.” After attending the University of Nevada Las


Vegas and studying abroad as an exchange student in Chan- tilly, France, Fieri worked for Stouffers and Louise’s Trattoria in Los Angeles before settling in Santa Rosa in 1996 with the


“ I was never really a


good golfer but playing as much as I have,


there’s not a feeling I’ve had in sports like hitting the sweet spot.


” 56 / NCGA.ORG / SUMMER 2010


From Italian to barbecue and sushi, your cooking refl ects an eclectic range of tastes. How did you develop such a varied palette? Try different food when you’re hungry, you’ll have a better op- portunity to try things you wouldn’t have tried before. So I think that’s probably a lot of how it started. Food was always on my mind; it was always my go-to. I’d wake up in the morning and my mom wouldn’t let me ask what we were having for dinner until we had lunch. I swear that’s the reason we didn’t have lunch until 3:00 sometimes (laughs).


Your book Diners, Drive-ins, and Dives: An All-American Road Trip is like a food travelogue; what’s your favorite region for food in the U.S.? Funniest thing in the world. I go to the South, I remind myself it’s the South. I go to the North, oh, I forgot it’s the North. I go to the East Coast. . .So respecting each region for its specialty is probably what I enjoy the most. America is amazing for food. For the full spectrum of food, I think we do it better than any country. I think we pull it off. We’re the melting pot of the melting pot. Of course I do really believe you get the best Italian


opening of his fi rst restaurant, Johnny Garlic’s. Other Johnny Garlic’s followed in Windsor and Roseville and in 2003, he debuted the southern BBQ and California sushi fl avored Tex Wasabi’s, also in Santa Rosa.


In 2006, Fieri premiered


his fi rst television show, Guy’s Big Bite on the Food Network. The show’s success led to two additional top- rated shows on the network (Diners, Drive-Ins and Dives and Ultimate Recipe Show- down) and last March he made his debut as a game show host on the new NBC series, Minute to Win It. Fieri sat down with NCGA


Golf during the Monterey Aquarium’s annual Cooking for Solutions celebration, an event honoring professionals who promote sustainable food and public education. –Scott Seward


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