16 years old. Youngest and most influential culinary prodigy in the world.
Flynn McGarry began cooking at 10 using cookbooks and the Internet as his guide. By 12, Flynn had convinced his mother to put on a monthly supper club EUREKA, serving twenty guests a tasting menu out of Flynn’s test kitchen/bedroom.
Flynn then moved his popular EUREKA dinners out of his home and popped up monthly in Beverly Hills at Bier Beisl. At 15, he was hired to work for Chef Ari Taymor of Alma in L.A while continuing to pop up EUREKA in L.A , New York and at Atelier Crenn in San Francisco.
Flynn first gained notoriety from a Talk of The Town piece in The New Yorker and incredibly two years later was the cover story for The New York Times Magazine’s food and wine edition.
He has appeared on the Today Show and Late Night with Jimmy Fallon as well as being the subject of an upcoming documentary about his culinary life. At 16, to further his experience, he left Los Angeles to apprentice and eat in the most innovative kitchens in Europe.
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