McGarry wears a sweater by Todd Snyder. Flynn McGarry speaks with the judicious maturity that you’d expect from a person who’s worked in kitchens for half of his life. That’s because, despite being only 20, he has. McGarry has been cooking since the age of 10—first at dinner parties for his parents’ friends, then at supper clubs hosted at their house in California’s San Fernando Valley, then with apprenticeships at three-starred Michelin restaurants including Geranium in Copenhagen, Alinea in Chicago and Maaemo in Oslo. He opened a This story is from Kinfolk Issue Thirty Buy Now Related Stories Food Issue 42 Erchen Chang Bigger, better, bao-ier. Food Issue 30 At Work With: Coralie Jouhier A Parisian café owner explains how to make the most of the calm before doors open at midday. Food Issue 27 In Praise of Butter Spreading some love for saturated fat. Food Issue 27 Pierre Touitou A lesson in Parisian profanities with the chef behind Vivant. Food Issue 26 Daniela Soto-Innes Ambition has taken her career from cleaning lettuce to serving award-winning Mexican food to President Barack Obama. Food From Architect to Chef: Elizabeth Allen London-based chef Elizabeth Allen learned early on that good food brings people together.