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. Now at fifteen, Flynn and EUREKA have found a summer monthly pop up home at Fifty Seven in DTLA. (see below to reserve)

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 working 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?
upcoming EUREKA SUMMER POP UP dates-
EUREKA at FIFTY SEVEN
June 23rd, July 21st and August 11th
reserve now for first date

RECENT PAST EVENTS

MAY 19 and 20th Creative Edges Parties in New York City hosted EUREKA
(see Wall Street Journal and CBS morning news coverage)
Flynn was the cover story of the March 30th Food and Drink Issue 
of  The New York Times Magazine

 
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