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Flynn McGarry

SoMa, San Francisco, CA, USA


Flynn McGarry began cooking at ten using cookbooks and the Internet as his guide. By thirteen, Flynn had created a monthly supper club EUREKA, serving twenty guests, a tasting menu out of his test kitchen/bedroom. Flynn gained restaurant experience, apprenticing first at Ray’s and Stark Bar at LACMA, and then went on to stage at Eleven Madison Park, Alinea, Next and Modernist Cuisine all before he was fourteen. Flynn then moved his popular EUREKA dinners out of his home and popped up monthly in Beverly Hills at Bier Beisl. At fifteen, he was hired to work for Chef Ari Taymor of Alma in L.A for the year while continuing to pop up EUREKA in L.A , Atelier Crenn in San Francisco and in N.Y at Creative Edge.

Flynn first gained notoriety at thirteen from a Talk of The Town piece in The New Yorker and incredibly two years later was the cover story for The New York Times Magazine’s food and wine edition. Flynn has been included in Time Magazine’s 25 Most Influential Teens two years in a row and was the youngest honoree on the Zagat 30 under 30 L.A. List for 2014. He has appeared on NBC Nightly News, the Today Show, Late Night with Jimmy Fallon, & CBS morning news. He is also the subject of an upcoming documentary about his culinary life. His dining with Flynn instagram has over 50,000 followers, and yet his description of himself is simply “I cook.” And that he does.