Bobby Griffing
Born in El Paso, Texas, Griffing discovered his passion for cooking at nine after watching American chef, author, and television personality Julia Child make the simple classic dish macaroni and cheese. During his formal culinary training and education at The Culinary Institute of America in St Helena Ca. Greystone, Griffing met celebrity chef, restaurateur, author, and television personality, Todd English, and worked closely with him to expand Olives brand of restaurants, overseeing the opening of Olives Las Vegas in the Bellagio Hotel in 1998. Griffing stayed with the Todd English brand for 15 years. He was the Corporate Executive Chef for the Group overseeing a portfolio of 43 restaurants including: Olives New York, Tapas hotspot, Ça Va in New York; Latin inspired Beso co-owned by Eva Longoria in Los Angeles and Las Vegas and Bluezoo restaurant in the Walt Disney World resort in Orlando. He also worked with Tomas Keller at the world renowned Michelin-starred French Laundry in San Francisco.
Joining forces with premiere NY based hospitality group EMM Group, Griffing moved to Dubai in 2015 and oversaw the opening of CATCH Dubai, the first international outpost of successful eatery CATCH New York, working as Executive Chef of the Dubai flagship for the globally-influenced seafood brand. He also oversaw the opening of the Todd English Food Hall in Dubai in 2018, before moving on to developing his own brand CBG Dining together with the Bolivian event and brand manager Michelle Santos.
Bobby looks at himself as multi national and has lived and worked in multiple continents in cities such as Tokyo, Mexico, New York, El Paso, Dubai, London, Moscow, Santa Cruz (Blovia) and the Bahamas and is strongly influenced by Asian, American and South American flavors and lively colors. Bobby Griffing prepares globally infused seafood and meat, pastas and spectacular desserts, serving up sophisticated and tasty yet approachable dishes set to appeal to the tastes of today’s modern diner.
Born in El Paso, Texas, Griffing discovered his passion for cooking at nine after watching American chef, author, and television personality Julia Child make the simple classic dish macaroni and cheese. During his formal culinary training and education at The Culinary Institute of America in St Helena Ca. Greystone, Griffing met celebrity chef, restaurateur, author, and television personality, Todd English, and worked closely with him to expand Olives brand of restaurants, overseeing the opening of Olives Las Vegas in the Bellagio Hotel in 1998. Griffing stayed with the Todd English brand for 15 years. He was the Corporate Executive Chef for the Group overseeing a portfolio of 43 restaurants including: Olives New York, Tapas hotspot, Ça Va in New York; Latin inspired Beso co-owned by Eva Longoria in Los Angeles and Las Vegas and Bluezoo restaurant in the Walt Disney World resort in Orlando. He also worked with Tomas Keller at the world renowned Michelin-starred French Laundry in San Francisco.
Joining forces with premiere NY based hospitality group EMM Group, Griffing moved to Dubai in 2015 and oversaw the opening of CATCH Dubai, the first international outpost of successful eatery CATCH New York, working as Executive Chef of the Dubai flagship for the globally-influenced seafood brand. He also oversaw the opening of the Todd English Food Hall in Dubai in 2018, before moving on to developing his own brand CBG Dining together with the Bolivian event and brand manager Michelle Santos.
Bobby looks at himself as multi national and has lived and worked in multiple continents in cities such as Tokyo, Mexico, New York, El Paso, Dubai, London, Moscow, Santa Cruz (Blovia) and the Bahamas and is strongly influenced by Asian, American and South American flavors and lively colors. Bobby Griffing prepares globally infused seafood and meat, pastas and spectacular desserts, serving up sophisticated and tasty yet approachable dishes set to appeal to the tastes of today’s modern diner.
