Robert Irvine: From Atlantic City to Food Network

Robert Irvine has had quite a career. He was born and raised in England and joined the British Royal Navy while he was still a teenager. It was there he realized and cultivated his love for cooking.

From the British Royal Navy to the United States -- and just about everywhere in between -- Irvine cooked for royalty and armed services, sometimes on television. He has brought two popular television shows on the Food Network, "Restaurant Impossible" and "Dinner Impossible," and is working on more, as well as books and personal appearances.

Irvine came to Atlantic City for the Food Network's Wine and Food Festival and talked about how much that town means to him, "I spent four years at Caesars and they were the four best years of my career, and I've done a lot of things."

One of the reasons Irvine loved Atlantic City so much was because he came in at a time when the city was recognizing - and bringing in - fine food, mainly due to opening of the high end Borgata Hotel. "Up until that time," says Irvine, "Caesars really had the passion for food that shared my passion for food. Then Caesars really wanted the best of the best and they intended to do that. I had the best years here."

For Robert Irvine, it was about a lot more than food that tasted good. He created experiences that would certainly prepare him for his Food Network shows. "We created some amazing parties and some amazing food. Atlantic City has a really special place in my career. The parties we used to throw in this ballroom." Irvine continues, "I mean, I put a lake in this ballroom! I was nuts. I spread plastic; I had 3,000 trees; I put sod all over the ballroom floor."

Irvine gives a lot of credit to his bosses for allowing him to spread his wings creatively, "Bob Cullen and (Paul) Henderson (from Caesar's management) thought I was absolutely stark-raving bonkers. In the rooms and carpet, I put ice carvings and real fish in this lake! It was the most amazing time because I was allowed to be creative and I think that's what helped me spin my television stuff."

The opportunity for Robert Irvine to go from an Atlantic City resort to cooking on television in front of millions came up quickly, though it was a wild ride to finish. As the chef explains, "We sent it in (the idea for "Dinner Impossible") and we did the pilot up in Tarrytown, NY, with the Knicks, Rangers and Lady Liberties. Larry Brown was the coach at that time. We were originally going to cook for 60 people. I go into their refrigerator and, with whatever was there, cook for three teams, but all nutritional. It ended up being like 200 people (I cooked for)."

Despite the quick approval to get the pilot done, it wasn't quite so easy to get the show on the air, as Irvine explains, "That was an amazing time, but it was developed here. It went to focus groups, east and west coast. They didn't want to change anything, but it took two years from inception and 'yes' to getting on air. And, then we did 100 plus episodes."

What Robert Irvine will be serving to the next guests on "Restaurant Impossible" may be a mystery, but you can expect to see him back to Atlantic City often, especially when the Food Network is throwing a festival.