Chef Flynn McGarry was cooking at the age of 10, seriously, in his kitchen/bedroom. He’s now 16 years old, offers EUREKA – Los Angeles, a pop up  monthly to serve his fans. Chef Flynn continues to create tasting menus for EUREKA with pop ups in New York and

recently with summer pop ups in DTLA. And the latest one was at the Michelin Starred Atelier Crenn in San Francisco where I got lucky to score a reservation in late January 2015.

This prodigy young and talented chef had been self taught and his first cook book was The French Laundry, yes, true story. Flynn has been staged at 3 Michelin Star Alinea in Chicago with chef Grant Achatz, as well as Eleven Madison Park in New York City with chef Daniel Humm, and work a long side of many talented chefs in Los Angeles.

I have been following him a little while and was so impressed with his discipline, dedication, love and passion for cooking, it’s just simply unbelievable.

When I was 12-16, I was a typical teenager running around school doing our teenager things! Look at this young bright chef-in-the-making.

He was on Time magazine’s 25 most influential teens list and his EUREKA pop up appeared on Zagat’s 30 under 30 Los Angeles 2014 list.

He has been on so many major magazines around the country as well as cooked on Late Night with Jimmy Fallon
TODAY show with Chef Daniel Boulud, and was featured on NBC Nightly News.

For $160 tax and tips inclusive, for the dinner pop up, he served us 14 dishes, progressive new American cuisine. The ingredients he offers is high quality; the technique is truly Michelin Star style.

– Foie Gras
– Egg Yolk cured and gel with saffron, raw squash, yellow beet
– Razor clam
– Lobster roll – delicious
– Uni – brined in sea water with carrot and coffee was delicious and unusual pairing.
– Kohlrabi – confit in cheese fat was so good.
– pumpkin – roasted with mulling spices, bacon, Apple cider
– Sunchokes – pistachio, pear, barigoule – this was so tasty.
– Passmore Ranch sturgeon – grilled in cabbage leaves w/ cauliflower, ham hock, cabbage and sturgeon roulade.
– 21 days aged beet – bordelaise, wilted greens – interesting taste, fascinating flavor.
– Yorkshire pudding – I got to ask for more
– Belcampo Farms ribeye – grilled over Japanese charcoal with celery root, chicories, preserved lemon, amaranth – wish it was a bigger bite! Love the aromatic charred.
– Pistachio, frozen yogurt, cake, white chocolate, Meyer lemon.
– Coffe and parsnip
– Mignardises

Service by the staff at Atelier Crenn was excellent.

Chef was working hard in the kitchen. He made sure every single dish left the kitchen was perfect. I got to chat with him for a bit. He was a little shy, skinny, and tall with handsome blonde hair. My girlfriends were teasing, we got to wait 2 more years till he turns 18, seriously.

It was a memorable meal, keep in mind he’s barely 16 years old. With this rate going, I’m not surprise he’s going to own his restaurant in a few years, and will be the youngest Michelin Star chef ever, in-the-making. I say 5 years from now!

Follow him on IG:  www.Instagram.com/DiningwithFlynn
Follow him on Twitter: www.Twittercom/DiningwithFlynn

by Manda Bear – @1MandaBear