THE CULINARY LIFE OF A FOURTEEN YEAR OLD TRAINING TO BECOME A CHEF
Flynn at thirteen during EUREKA dinner service.
Contact at diningwithflynninfo@gmail.com for information about EUREKA, to be added to our mailing list for future, public EUREKA dinners and Dining with Flynn updates.
Contact Jordan Berkus at UTA with all other inquiries
BerkusJB@unitedtalent.com
photography on diningwithflynn by Will McGarry
Contact Jordan Berkus at UTA with all other inquiries
BerkusJB@unitedtalent.com
photography on diningwithflynn by Will McGarry
Eureka supper club staff at work
At the age of ten, Flynn McGarry wanted to cook. He began practicing his knife skills afterschool, and then soon after started creating dishes, simple at first, for a few of his mother's friends. At eleven, came the purchase of Thomas Keller's The French Laundry cookbook, then Grant Achatz's Alinea. The influence was immediate. Flynn's dish components became more complicated, sous vide cooking was adopted and tweezers were now a must for plating.
By thirteen, Flynn McGarry and his monthly supper club EUREKA operating out of his home with a small staff, served up to twenty guests a tasting menu of anywhere from eight to fourteen courses of progressive American cuisine. Besides testing his new dishes and running EUREKA'S kitchen out of his room, Flynn apprenticed under Chef Kris Morningstar of Ray’s at LACMA, staged at three Michelin starred Eleven Madison Park under Chef Daniel Humm and Chef de Cuisine James Kent, Grant Achatz's Next and Alinea in Chicago, and with Chef Maxime Bilet and the Modernist Cuisine team in Seattle.
After EUREKA became the subject of a New Yorker Talk of the Town piece, "Prodigy," Chef John Sedlar invited Flynn to serve his expanding mailing list at his restaurant Playa for a night serving 120 guests. Now at just fourteen, Flynn's EUREKA has found a new, monthly, forty seat home at BierBeisl in Beverly Hills with the help and guidance from chef/owner Bernhard Mairinger and a supportive staff from Ray's and BierBeisl.
These culinary experiences have enriched Flynn's unique talent, but he is also a product of the internet which allows him to be taught and inspired by chefs all over the world as he posts his new dishes on twitter and instagram for interested followers. Enjoy this small taste of what is to come for this growing, aspiring chef.
After EUREKA became the subject of a New Yorker Talk of the Town piece, "Prodigy," Chef John Sedlar invited Flynn to serve his expanding mailing list at his restaurant Playa for a night serving 120 guests. Now at just fourteen, Flynn's EUREKA has found a new, monthly, forty seat home at BierBeisl in Beverly Hills with the help and guidance from chef/owner Bernhard Mairinger and a supportive staff from Ray's and BierBeisl.
These culinary experiences have enriched Flynn's unique talent, but he is also a product of the internet which allows him to be taught and inspired by chefs all over the world as he posts his new dishes on twitter and instagram for interested followers. Enjoy this small taste of what is to come for this growing, aspiring chef.
Follow diningwithflynn on twitter and facebook
Flynn at EUREKA at Playa event
WHAT'S ON THE MENU?
Flynn was featured on NBC Nightly News
WHAT'S ON THE MENU?
Flynn was featured on NBC Nightly News
TODAY show appearance with Chef Daniel Boulud
OCTOBER & NOVEMBER- EUREKA fall menu
(see video The Last Supper Club)
JANUARY-EUREKA pop up at BierBeisl- eight coursewinter menu with guest pastry chef Josh Graves-see menu and photos of the night on Eureka page
FEBRUARY-EUREKA pops up again at BierBeisl
APRIL- Flynn was a featured chef at the White House Easter Egg Roll doing a cooking demo
MAY
1st- EUREKA spring menu of ten courses at BierBeisl in Beverly Hills
$160 includes tax and gratuity email diningwithflynninfo@gmail.com for
reservations at seven, seven-thirty or eight o'clock
A full house