Renee
Forsberg

Culinary Creative Director

Holding a Bachelor's degree in Criminology from Florida State University, Renee Forsberg's career path took an unexpected turn in 2000 when she entered the hospitality industry. Working in the Front of House (FOH) at East Hampton restaurants honed her skills as a server, bartender, and manager for several years. It was during this time, a friend observed her natural inclination towards the kitchen, prompting a shift in her focus. Following her culinary education at the Institute of Culinary Education (ICE), a classmate suggested an internship at Bolo, Bobby Flay's second restaurant. This internship proved to be a turning point. Renee's talent and dedication blossomed at Bolo, leading her to become the Culinary Director for all of Bobby Flay's full-service restaurants for almost two decades, including Mesa Grill, Bar American, Bobby Flay Steak, Gato, and Shark. She held this position until 2020, shaping the culinary experience across the group. With the arrival of the COVID pandemic, Renee transitioned her expertise into a successful culinary consulting business, Mamma Fisk Food, Inc., where Bobby Flay remains one of her top clients. A native of Montauk, New York, Renee now resides outside of New York City with her son. Beyond the culinary world, she enjoys the occasional foray onto the dance floor.