Guy Fieri, chef, restaurateur, New York Times bestselling author and Emmy Award-winning host 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 called “The Awesome Pretzel Cart.” After selling pretzels and washing dishes for six years, Guy earned enough money to pursue his dream of studying abroad as an exchange student in Chantilly, France. There he gained a profound appreciation for international cuisine that further strengthened his passion for food. He returned to the U.S. and graduated from the University of Nevada Las Vegas with a degree in Hospitality Management.

In 2006, Guy won the second season of “Food Network Star” and was awarded a six-episode commitment for his own show, “Guy’s Big Bite.” Since that time, Guy has created a thriving culinary empire as the host of top-rated TV shows including the Emmy-nominated “Diners, Drive-Ins and Dives,” “Guy’s Grocery Games,” “Guy’s Family Road Trip,” and most recently, “Guy’s Big Project” and “Guy’s Ranch Kitchen.” In addition, he has opened over 63 restaurants around the world and at sea, from the Las Vegas strip to the Atlantic City boardwalk; from South Africa and Dubai; as well as authored six best-selling cookbooks.

In 2013, Guy fulfilled a personal passion with the launch of Hunt & Ryde Winery in Sonoma County, named for his two sons, Hunter and Ryder. He continues to support numerous charities including his own, Cooking with Kids, The Make-A-Wish Foundation and Best Buddies International. Guy resides in Northern California with his family.

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Extra Feature on Guy Fieri

Guy Fieri

Chef, Television dynamo, Restaurateur, Author

“I liken The Brooks Group team to Charlie’s Angels. They’re a dynamic group of women who can go a million miles an hour, have real conversations, get the job done and offer a personalized approach to PR.”