At the age of ten, Flynn McGarry wanted to cook. He began practicing his knife skills afterschool, and 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 twelve, the number of courses and guests had doubled at what was now called EUREKA, a supper club operating out of his mother's home in Studio City. At thirteen, Flynn began apprenticing at Ray's and Stark Bar at LACMA under Chef Kris Morningstar, then later went on to stage at Eleven Madison Park under Chef Daniel Humm as well as at Alinea, Next, and Modernist Cuisine in Seattle.
Meanwhile Flynn McGarry and his small staff at EUREKA, were serving up to twenty guests a tasting menu of fourteen courses of progressive American cuisine. Flynn then became the subject of a New Yorker Talk of the Town piece, "Prodigy." Chef John Sedlar graciously 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 relocated to pop up monthly at BierBeisl with the support of chef/owner Bernhard Mairinger. Flynn has also worked at Alma under Chef Ari Taymor in Los Angeles and continues to pop up in L.A., N.Y, and most recently at Atelier Crenn in San Francisco. 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.