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.