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 49 Andy Baraghani Out of the kitchen, and onto your plates, shelves and screens. Food Issue 44 Pierre Thiam From West Africa to the world. 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 30 At Work With: Coralie Jouhier A Parisian café owner explains how to make the most of the calm before doors open at midday.
