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.

Tennessee Black Truffle Honeycomb

This rich, floral, deeply golden honey comes from star-thistle flowers near Savannah, Georgia. With a crisp, fully edible wedge of honeycomb as well as fresh black truffles from Tennessee, this is a superbly complex and decadent honey that dramatically elevates a cheeseboard, gelato, or idle spoon with no further accompaniment.

Honeycomb from Savannah, Georgia & truffles from Chuckey, Tennessee

6 oz & 3 oz Formats

from $24.00

Diver Caught Salted Nori (1 kg)

We are thrilled to carry an assortment of fresh seaweeds from our diving partners off the coast of Galicia, Spain. As a family-run business, these selections are procured with tremendous pride to complement their array of measurable accolades — vegan, organic, and sustainably hand-harvested. Each one showcases a uniquely exquisite way of introducing brisk, maritime flavors into a huge variety of dishes.

This salted nori is full of protein and fiber, with a slightly smokey flavor reminiscent of crustacean shellfish. Preserved only with salt, we recommend three thirty-second cold water rinses before preparation.

$115.00

Sold Out

Preorder

Live California Spot Prawns (Botan Ebi)

Fished from the Pacific waters surrounding southern California’s San Clemente Islands, these live spotted prawns are guaranteed to make a stunning impression from the moment you meet them. Called Botan Ebi in Japanese, these creatures have a prehistoric handsomeness to them, but earn even greater adoration for their sweet, tender meat and umami-laden, technicolor roe.

Superficial splendor notwithstanding, Botan Ebi are truly a privilege to enjoy. Tucked deeply among nooks and crannies hundreds of feet below the surface and miles off the coast, they’re much trickier to catch than other, more familiar crustaceans. It is a testament to the talent and dedication of our fishing partners that we are able to share these prawns so far and wide, but the work is far from done once they first emerge from the sea. We and our partners are painstakingly committed to delivering these prawns to you alive and well, as few indulgences can compare to the marvel of obscure, fresh seafood.

Botan Ebi are wonderful as a raw crudo, or lightly grilled with splashes of lemon and oil. The roe is absolutely lovely on its own and no less versatile, easily incorporated into any dish warranting a bright, briny finishing touch.

*Please allow extra time for this product to ship, as it is subject to availability from our fishing partners in California.

*Please note that we are only able to ship live seafood from our California fishing partners on Mondays, Tuesdays, and Wednesdays. This policy is in effect to ensure that a possible one-business day delay on the part of our shipping partners, FedEx, does not result in product spoilage over the weekend. This stipulation is in the interest of upholding the absolute highest quality possible when you receive your order, and we tremendously appreciate your support and understanding.

San Clemente, California, United States

from $210.00

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