Getting through eighth grade is tough enough for many young teens but Flynn McGarry, 13, is balancing school work with his night jobs. Flynn, of California, works four times a week at local restaurants, apprentices under top-notch chefs and runs his own supper club, Eureka, out of his home. Each month, about 20 guests gather around the table in the McGarry home to sample a menu of progressive American cuisine featuring local ingredients with a generous dose of molecular gastronomy. Flynn creates the dishes in his bedroom-turned-kitchen.
Next week Flynn will be guest chef at the urban Latin hotspot Playa in Los Angeles. The week after that he’ll be staging with Chef Grant Achatz. Not much is on the menu for June, though. It’s eighth-grade graduation, after all.

Flynn McGarry, 13, right, at work in the kitchen of his pop-up restaurant, Eureka. The space doubles as Flynn's bedroom. (Photo by DINING WITH FLYNN)


