How Guy Fieri became a favorite of fancy chefs — and Al Pacino

nypost.com:

a food-world punchline — Anthony Bourdain once described his shuttered Times Square restaurant, Guy’s American Kitchen, as a “terror dome” — Fieri is now embraced by high-end dining’s biggest names, and “killed” is foodie-speak for chefs over-indulging favored customers.His last dinner that turned figuratively fatal? “We were at Italian Graffiti in Salt Lake City,” Fieri told The Post. “You name it, chef Marc Marrone sent it out.

Then, at meal’s end, came the bone-in pork chop and rabbit tortellini. I asked them to stop. I was afraid I would not make it to the parking lot.”Marrone, previously of the TaoGroup, was thrilled to do it. “The energy that Guy brings into any room, it’s incredible,” Marrone, who barely knew Fieri before that night, told The Post. “He toured the kitchen and took pictures with the crew.

Not every chef does that. And I don’t know a chef who does not respect what Guy has accomplished.”Fieri’s got 19 producer credits on IMDB, four shows currently airing on Food Network — “Tournament of Champions” his cooking competition, just began its fourth season — 92 restaurants around the world, a highly-rated cigar collaboration (the Knuckle Sandwich received a 92 in Cigar Aficionado), a tequila deal with Sammy Hagar and industry-wide gratitude for having raised $24.5 million to help restaurant workers sidelined by the early days of the pandemic.“I sent videos to top guys at 50 companies that earn the most money from restaurants,” said Fieri of how he pulled off that last feat. “They profited, and I gave them a chance to settle up.