The young chef Flynn McGarry is going from strength to strength as he’s just announced plans to open a chef counter in New York called Eureka NYC.
The 16-year-old chef is no stranger to running a kitchen and has already held a series of successful pop-up restaurants in New York and Beverly Hills where, at just 14-years-old, McGarry cooked a series of 12-course tasting menus priced at $120 per person.
His latest project, a three night a week pop-up from September 12th in the West Village, will serve a 14-course tasting menu for just 12 guests with tickets priced at $160 - add $80 for wine pairing.
McGarry has consistently delivered ay past events and is tells Food and Wine that he plans to serve up some of the signature dishes like Ritz crackers with foie gras terrine and cherry compote.
Other dishes planned by the young chef include a sea-water-brined sea urchin with carrot cremeaux and coffee-pickled carrots.
This is a young man on a mission and a chef who at just 16 already lays claim to featuring on the cover of The New York Times Magazine - a claim that most chefs will never get to make, no matter how long they cook for.
Here he is at just 15 speaking to The New York Times:
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.