In Medias Res: Flynn McGarry
In Medias Res: Flynn McGarry
- Words Christopher Fenimore
- Date June 18, 2018
In Medias Res is a column in which photographer Chris Fenimore links up with some of fashion's most interesting people to see what they're wearing throughout the week.
For readers who don’t know you Flynn, tell me a bit about yourself. I read online you started cooking when you were 12 and you had a bedroom-kitchen at the age of 10?
I started cooking when I was 10 and started doing pop up dinners and working in restaurants at 12. I'm 19 now and have a restaurant called Gem in New York.
Where did you grow up? Where do you currently live?
I grew up in Malibu and then moved to Studio City. I think growing up in LA helped impact my general style towards design and food, but also made me want to get out of LA and move to New York. I live in Chinatown.
A quick Google search of your name will yield the result that you interned for Grant Achatz at Alinea and Daniel Humm at Eleven Madison Park. With that work history in mind, as well as the pedigree of your own cooking, is there still pushback from older chefs regarding your age? Is it easy for you to shake criticism off?
I think there's a relative amount of pushback from older chefs, but I think it's coming from a place of confusion and concern. The culinary industry is very set in its ways, and non-progressive chefs seem to spook when someone tries out something new. The chefs that I worked for never had any pushback so I never really cared.
Your restaurant, Gem, just opened. Why did you choose New York over California?
I've always fit in better in New York and I think the concept that we went for would only really work here.
How did you settle on the look of it?
I wanted it to look like my dream home. The idea is to convey the feeling of going to dinner at someone's home, so I spent the most amount of time trying to find objects and items that would instantly trick you into thinking you're not in a restaurant.
So you’re 19 and you skipped college to pursue your passion—you’re living the dream. I think a lot of people ranging from your age to mine (26) choose this option, or think about doing so. It can be a good thing, but if you don’t develop your talent or root it in something more concrete than a hobby, it can also be disastrous. Do you have any solid advice for a teen looking to skip out on an education and jump ahead to the real world?
I think the thing I always go back to is the fact that what I do has always driven me. I never really planned for anything, or intended on going a very untraditional path. I just felt very comfortable following what felt right. I think in any career that mindset works. Its always about the work and that should always be the thing that leads you.
Any wild stories you can share from your dinner parties over the years?
People were surprisingly tame for the most part; there have just been a few that had a bit too much wine and got a little too comfortable.
Our mutual friend Chris Black said you “love gear.” Do you, in fact, love gear? Do you have a favorite brand? Is there anything in fashion currently that excites you?
Who doesn't love gear! Right now I'm really loving what Prada is doing, as well as Saturdays, Bode, Dries Van Noten, A.P.C., and I will always love Band of Outsiders.
Your restaurant is a very personal extension of yourself. How you dress yourself can also speak volumes before you’ve even said a word. Do you dress a certain way when you’re working, as opposed to when you’re off work?
I dress essentially the same every day, when I'm at work or out of work. I want it to feel natural and I think one of the easiest ways to do that is to dress the way you feel comfortable.
How long have you been using Grailed?
About a year.
What's your most memorable Grailed come-up?
Some really good vintage Ralph Lauren, and I just bought the Supreme jam jars.
What’s your ultimate grail?
The perfect white oxford.
Follow Flynn on Instagram here.