Dining  with  Flynn
THE CULINARY LIFE OF A Fifteen YEAR OLD TRAINING TO BECOME A CHEF       
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. 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. At fourteen, Flynn's supper club EUREKA began to pop up monthly at BierBeisl with the support of chef/owner Bernhard Mairinger and his team for close to a year. 

Besides running EUREKA, Flynn began apprenticing at Ray's and Stark Bar at LACMA, then went on to stage at Three Michelin Starred Eleven Madison Park and Alinea, as well as at Next in Chicago, Modernist Cuisine in Seattle and most recently at Alma in L.A. When in New York, Flynn continues his stage at Eleven Madison Park under Chef Daniel Humm.These culinary experiences have enriched Flynn's unique talent, as well as being a product of the internet which allows him to be inspired by chefs all over the world. Enjoy this small taste of what is to come for this growing, aspiring chef. 

Follow Flynn's culinary progress by following diningwithflynn on twitter and facebook and instagram

WHAT'S ON THE MENU?
Flynn was the cover story of the March 30th Food and Drink Issue
of  The New York Times Magazine

upcoming EUREKA POP UP dates- To be announced

PAST EVENTS

JANUARY 20th Sundance Free to Fail Workshop- 
Flynn heads a cooking workshop where participants are "free to fail."
DECEMBER 21- Collaboration dinner at Alma with Chef Ari Taymor
NOVEMBER 14th,15th and 16th LAST EUREKAs at BierBeisl- 
Fall menu of 8 courses with Pastry Chef Josh Graves- (documentary will be filmed on all nights)
OCTOBER-  New York private dinners
SEPTEMBER- Corporate event 
AUGUST- summer EUREKA at BierBeisl
JULY-summer EUREKA- ten courses at BierBeisl
MAY- Vintage Cave Collaboration Dinner-Honolulu
MAY-spring EUREKA  menu of ten courses at BierBeisl 
APRIL- Flynn was a featured chef at the White House Easter Egg Roll doing a cooking demo
FEBRUARY- winter EUREKA pop up continues at BierBeisl 
JANUARY- winter EUREKA pop up begins at BierBeisl- eight course menu with Pastry Chef Josh Graves
OCTOBER & NOVEMBER- fall EUREKA supperclub
 

APPEARANCES
Flynn cooked on Late Night with Jimmy Fallon on Halloween night
TODAY
 
show with Chef Daniel Boulud
Flynn was featured on NBC Nightly News

         
           
   Flynn at Vintage Cave Collaboration dinner with Chef Chris Kajioka and Pastry Chef Matt Tinder



Flynn at thirteen during EUREKA service.
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For any Flynn McGarry inquires, please contact 
Jordan Berkus at UTA  
BerkusJB@unitedtalent.com 
and manager Gary 
Ventimiglia 
garyventimiglia@mac.com