Website diningwithflynn.com Parents Meg McGarry, Will McGarry | Cooking style New American cuisine Siblings Paris McGarry | |
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Similar Jazz Jennings, Mo'ne Davis, Kiernan Shipka | ||
How 17 year old flynn mcgarry became a culinary prodigy how i made it cnbc make it
Flynn McGarry (born November 1998) is an American chef based in New York City. He has been called the "Justin Bieber of food" and is known for hosting dinner tasting restaurant Eureka in Los Angeles and New York City since he was 11. He has staged at Eleven Madison Park, Alinea, Next, Geranium, and Maaemo.
Contents
- How 17 year old flynn mcgarry became a culinary prodigy how i made it cnbc make it
- Bitten 2016 flynn mcgarry on a new culture of chef
- Early life
- References
Bitten 2016 flynn mcgarry on a new culture of chef
Early life
McGarry is the son of Meg and Will McGarry. His maternal grandfather was comedian Larry Daniels.
McGarry grew interested in cooking after tiring of his parents' limited cooking repertoire and the takeout food they would frequently eat. He cooked through Thomas Keller's The French Laundry Cookbook and learned cooking skills from YouTube videos and food blogs. His parents built a kitchen in his bedroom to help him practice and installed a vacuum sealer, induction burners, a binchōtan grill and an immersion circulator. McGarry started home-schooling in the seventh grade so that he could have more time to practice cooking. When he was 12, McGarry started the US$160-a-head Eureka dining club in Los Angeles. At sixteen, McGarry finished his high school examinations and moved to New York City, where he opened his own restaurant, Eureka NYC, in the West Village. The only chef at Eureka NYC, McGarry cooks a 14-course tasting menu inspired in part by his international travels.
In 2015, McGarry was named one of Time magazine's thirty most influential teens. In 2016, McGarry presented a dish for a pressure test in the eighth season of Masterchef Australia.
McGarry describes his cooking as modern American cuisine.
As of 2014, McGarry was writing an autobiography. McGarry cites Daniel Humm, René Redzepi and Thomas Keller as cooking inspirations.
