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.