Flynn McGarry Gem Chef Gem garnered a glowing two-star review from the New York Times

In 2014, Flynn was the cover story of the Food and Drink Issue of The New York Times Magazine, became the youngest honoree on Zagat Los Angeles' "30 Under 30" list and was named one of the top 25 most influential teens from Time magazine. In 2018, Flynn opened his first permanent restaurant, Gem, in New York City's Lower East Side. This all follows the world premiere of his namesake documentary "CHEF FLYNN" at the 2018 Sundance Film Festival in January.

At the age of 10, Flynn McGarry knew he wanted to cook. He began practicing his knife skills after school, and soon after started creating dishes for his mother's friends. At 11, came the purchase of Thomas Keller's The French Laundry cookbook, then Grant Achatz's Alinea. By 12, the number of courses and guests had doubled at what was now called EUREKA (after the street where he lived), a supper club operating out of his mother's home in Studio City. At 13, he 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. Flynn worked for a year at Alma under Chef Ari Taymor in Los Angeles and continued to pop-up EUREKA in L.A, S.F, and N.Y.

Most recently, Gem garnered a glowing two-star review from the New York Times’ restaurant critic Pete Wells in August 2018 with the headline: “At Gem, Teen Wonder Plays in the Big Leagues.”

Recreate Chef Flynn's recipes with his favorite Regalis ingredients.