Press Kit

Only two short years ago, Guy competed and won the second season of The Next Food Network Star.
Today this “Bad Boy” of Food Network hosts four popular shows and can barely walk down the street without being recognized. From his newest show, Guy off the Hook, where he gets up-close and personal with
a live studio audience, to Guy’s Big Bite, where he teaches viewers how to make creative dishes with bold
flavors and Ultimate Recipe Showdown, where he showcases home cooks' best recipes, to traveling across
America to find the most unique Diners, Drive-Ins and Dives. Guy brings his unique personality to Food Network several times a week.
This likeable laid back California “guy” with his trademark bleached blond spiky hair began his love affair
with food at the age of ten, selling soft pretzels from a three-wheeled bicycle cart he built with his father
named “The Awesome Pretzel.” Through selling pretzels and washing dishes, Guy earned enough money in
six years to study abroad as an exchange student in Chantilly, France. While there, he gained a true appreciation not only for international cuisine, but the culture and lifestyle associated with it.
Guy attended University of Nevada Las Vegas, where he graduated with a bachelor’s degree in Hospitality
Management. He began his career with Stouffers, managing their flagship restaurant in Long Beach, CA.
After three years, Guy became District Manager of Louise’s Trattoria, where he oversaw six restaurants and was in charge of recruiting and training for the growing chain.
In 1996, Guy and his business partner, Steve Gruber embarked on a Sonoma County,
CA- based Italian restaurant, Johnny Garlic’s (www.johnnygarlics.com). They opened
their first location in Santa Rosa in the fall of 1996, a second outpost in Windsor in 1999
and a third just opened in Roseville, CA. With the success of their first restaurant concept, they developed Tex Wasabi’s (www.texwasabis.com), a Southern BBQ and
California Sushi restaurant in 2003 in Santa Rosa, CA. They opened a second location in Sacramento in 2007. In addition to their thriving restaurants, customers can buy fun products from t-shirts, squeeze bottles and aprons to hats
and more.
In October 2008, Guy released his first book based on his widely popular show, Diners, Drive-ins, and Dives: An All-American Road Trip…with
Recipes! (William Horrow), which offers recipes and memorable
stories from establishments Guy has visited around the country. In its
first week, it landed on The New York Times Best Sellers List. Guy also
takes his passion for food to the airwaves on his weekly syndicated radio show, Food Guy & Marcy, which he co-hosts with
Marcy Smothers. Though polar opposites on paper, the co-host’s
engaging banter and fervor for food and wine prove to be the
perfect on-air pairing. Guy has also been a three-term President
of the Restaurant Association of the Redwood Empire, serves on
the Board of Directors for the Educational Foundation of the
California Restaurant Association and most recently was Grand
Marshall for NASCAR in Sonoma, CA. Guy believes in using his
celebrity to help others, and in the fall of 2007, the Navy flew him
to the Persian Gulf to entertain and cook for the troops.
Guy lives in Northern California with his wife, Lori and two boys –
Hunter and Ryder. When he isn’t on the road or in-studio, he loves
to spend time taking road trips with his family, cooking and restoring his classic race cars, dirt bikes, and riding his lifted monster golf
cart.
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For more information on Guy, or to request an interview, please contact
The Brooks Group at 212-768-0860
www.GuyFieri.com
DINERS, DRIVE-INS, AND DIVES: An All-American Road Trip . . . with Recipes!
By Guy Fieri With Ann Volkwein
Larger than life Food Network star Guy Fieri takes viewers into the
most colorful eating establishments across the country each week
with his wildly popular show, Diners, Drive-ins, and Dives. Now he
brings 60 of his best restaurants from the show to life with the launch
of his first book, DINERS, DRIVE-INS AND DIVES: An All-American
Road Trip...with Recipes! (William Morrow Cookbooks; November 1,
2008; $19.95).
The book follows his hot-rod trips around the country, mapping out
the best places and turning local favorites into national wonders.
Guy showcases amazing personalities, heartwarming stories and
delectable treats, including:
• Sacramento’s legendary Squeeze Inn, home to the
messy and delicious Squeeze with Cheese Burger
• Tiverton, RI’s Evelyn’s Drive-In, where an oddly tasty
lobster chow mein reigns supreme
• Minneapolis’s Psycho Suzi’s, a quirky tiki lounge full of
beer-battered goodness
Filled with recipes, photos, and memorabilia, and featuring Guy’s
recognizable voice and infectious enthusiasm for these hidden
culinary gems, DINERS, DRIVE-INS, AND DIVES makes a unique gift for
his countless fans and for anyone who loves of the American food
scene.
HAVE YOU EATEN HERE?
Take a drive with Guy Fieri through your own corner of culinary America...
Northeast/Midatlantic
West/Southwest
Blue Moon Café in Baltimore, MD
Famous for: Cap’n Crunch French Toast
J.T. Farnham’s in South Essex, MA
Famous for: Whole-Belly Fried Clams
Duarte’s Tavern in Pescadero, CA
Famous for: Duarte’s Crab Cioppino
Monte Carlo Steakhouse in Albuquerque
Famous for: Mama’s “Money” Meatballs
South Side Soda Shop & Diner in Goshen, IN
Famous for: Philly Chili
The Fly Trap in Ferndale, MI
Famous for: Lemongrass Pho Bowl
Benny’s Seafood in South Miami, FL
Famous For: Benny’s Mofongo
Tom’s Bar-B-Q in Memphis, TN
Famous for: BBQ Bologna Sandwich
Midwest
South
About the Authors
Guy Fieri won the second season of The Next Food Network Star. He is the host of Guy Off the Hook, Guy’s Big Bite;
Diners, Drive-ins and Dives; and Ultimate Recipe Showdown. Fieri is also the co-owner of five restaurants in California,
including three Johnny Garlic’s and two Tex Wasabi’s. He lives in Northern California, with his wife Lori and their two
sons.
Ann Volkwein is a food and lifestyle writer and editor based in New York City and Austin, Texas. Her editorial work has
appeared on Food Network, in The Explorers Journal, and on Cooking.com. Her previous books include The Healthy
Table (with Luiz Ratto), The Arthur Avenue Cookbook, and Chinatown New York.
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For more information on Guy, or to request an interview, please contact
The Brooks Group at 212-768-0860
www.GuyFieri.com
WITTY & ORIGINAL: Guy Fieri Brings a Bite of Personality to His Restaurants
Guy Fieri never imagined his first business venture – a soft pretzel cart he started at the
age of ten – would evolve into a career that includes five restaurants and plans for more.
Before his trademark spiky blonde hair made its way to Food Network, Northern Californians satiated their appetites at his eclectic restaurants, Johnny Garlic’s and Tex
Wasabi’s.
Johnny Garlic’s
A dynamic California pasta grill, Johnny Garlic’s bursts with energy and a
diversity of food choices that reflects the personalities of its owners, Guy
Fieri and Steve Gruber. Started in 1996, Johnny Garlic’s has expanded to
three California locations, including Santa Rosa, Windsor and Sacramento.
Each one showcases the famous Tri Tip Dip sandwich, Southwestern
Coyote Quesadillas, Cajun Chicken Fettuccine Alfredo, Mexican Tortilla
Cakes, Pesto Goat Cheese Pizza, and the famous
Breathe Mint Pie for dessert. While the menu is expansive and everevolving, the atmosphere is warm, inviting, and also stimulating with a
buzz of camaraderie that creates an almost theatrical experience.
Tex Wasabi’s
Growing out of the same business partnership is the whimsical melding of two
disciplines - sushi and BBQ - but
these culinary bad boys break the
rules with a California twist. Tex
Wasabi’s Rock N’ Roll Sushi BBQ
restaurant is an unlikely paradox
that works. The food and the
zealots who are drawn to the
Santa Rosa (2003) and Sacramento (2007) locations
can be best typified as…rebellious! An action-packed
bar serves unique cocktails that combine savory with
sassy flavors, and a menu that includes original sushi
(Tootsie Roll, Spyderman Roll, Kemosabe Roll) and
mouth-watering, slow-roasted BBQ (BBQ Brisket Platter,
Smoked Pork Ribs, Ribs-N-Chicken, New York Steak
with Wasabi Butter).
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For more information on Guy, or to request an interview, please contact
The Brooks Group at 212-768-0860
www.GuyFieri.com
GUY-ISM’S: AN INSIDER’S GUIDE TO THE LANGUAGE OF GUY FIERI
Guy “Guido” Fieri emerged as the winner of Food Networks’ The Next Food Network Star
in 2006. Over the past two years, Guy has grown to become one networks’ shining stars,
hosting three hit shows, Diners, Drive Ins, and Dives, Guy’s Big Bite and Ultimate Recipe
Showdown. While Guy portrays his larger than life personality on television, he also relates
to viewers with his down to earth approach to food. He continues to school the American
audience with his trademark ‘Guy-isms’, his unique and self created signature phrases.
On point - When something is right on, you have to check it out, it really hits the mark.
Runnin smack - Talking trash, not negatively but positively.
Flavor town - A place where the best food lives.
Everyone in the pool
- Adding a lot of ingredients into a dish very quickly.
Money - When something is the real deal.
Toolio -
Someone who is being a clown jerk.
Off the HOOK! - Unbridled, uncontrolled, mind blowing, mind challenging.
It’s on like Donkey Kong - Ready to get it going, grab the hammer, jump over
barrels, save girls. It’s go time.
The real deal Holyfield - This means when it’s on like Donkey Kong.
Check yourself - Before you wreck yourself. Cuz sub-par food is bad for your health.
Shama-lama ding dong - When something is misunderstood it's banana's...
and bananas are good!
Winner winner, chicken dinner - When you hit it "on point"
My food’s out of bounds! - Need we say more?
….never too big a bite!
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For more information on Guy, or to request an interview, please contact
The Brooks Group at 212-768-0860
www.GuyFieri.com