During the many years of co-owning GW Fins, Chef Tenney Flynn has become known as one of the country’s foremost seafood authorities.
Chef Flynn is a master of his craft and his passion of all things seafood is unmistakable. He has achieved a national reputation for his stringent seafood approval process at GW Fins, and is, as The Wall Street Journal has stated, “widely acknowledged as the fishmonger czar of the Gulf region.” During the past several years Chef Flynn has taken this passion one step “deeper” and become dive certified, often sourcing his own ingredients. He spears fish during diving expeditions in the Gulf of Mexico and later prepares and serves them at GW Fins.
Growing up cooking in his father’s restaurant in Stone Mountain, Georgia, Flynn developed an innate understanding of Southern food and culinary traditions.
From there he received his formal training at the Culinary Institute of America at Hyde Park. Chef Flynn began to master his culinary skill working with both the finest quality meat and seafood at Atlanta’s esteemed Buckhead Life Restaurant Group, cooking at such famed restaurants as Pano’s and Paul’s, Fishmarket at Lenox and as Executive Chef of Chops. Ruth’s Chris Steak House then recruited his talents as the company’s Director of Culinary Operations, a position he held for seven years.
Whether it’s serving on the Board of Directors of the Louisiana Seafood Association, or spearheading The Audubon Nature Institute’s GULF (Gulf United for Lasting Fisheries) Chef’s Council as its Chef Council Chair, Chef Flynn is a vocal enthusiast for the bounty of seafood that is available in the Gulf.
A seafood icon, Flynn is asked to judge national seafood competitions and provide cooking demonstrations for fellow chefs and consumers. Chef Flynn is a two-time winner of “New Orleans Magazine’s Chef of Year,” and has become a national celebrity for his weekly cooking segments on the syndicated fishing show, “The Big Fish,” as well as for appearances on “Top Chef,” “Live With Kelly,” “Fox & Friends.”
Chef Flynn is a master of his craft and his passion of all things seafood is unmistakable. He has achieved a national reputation for his stringent seafood approval process at GW Fins, and is, as The Wall Street Journal has stated, “widely acknowledged as the fishmonger czar of the Gulf region.” During the past several years Chef Flynn has taken this passion one step “deeper” and become dive certified, often sourcing his own ingredients. He spears fish during diving expeditions in the Gulf of Mexico and later prepares and serves them at GW Fins.
Growing up cooking in his father’s restaurant in Stone Mountain, Georgia, Flynn developed an innate understanding of Southern food and culinary traditions.
From there he received his formal training at the Culinary Institute of America at Hyde Park. Chef Flynn began to master his culinary skill working with both the finest quality meat and seafood at Atlanta’s esteemed Buckhead Life Restaurant Group, cooking at such famed restaurants as Pano’s and Paul’s, Fishmarket at Lenox and as Executive Chef of Chops. Ruth’s Chris Steak House then recruited his talents as the company’s Director of Culinary Operations, a position he held for seven years.
Whether it’s serving on the Board of Directors of the Louisiana Seafood Association, or spearheading The Audubon Nature Institute’s GULF (Gulf United for Lasting Fisheries) Chef’s Council as its Chef Council Chair, Chef Flynn is a vocal enthusiast for the bounty of seafood that is available in the Gulf.
A seafood icon, Flynn is asked to judge national seafood competitions and provide cooking demonstrations for fellow chefs and consumers. Chef Flynn is a two-time winner of “New Orleans Magazine’s Chef of Year,” and has become a national celebrity for his weekly cooking segments on the syndicated fishing show, “The Big Fish,” as well as for appearances on “Top Chef,” “Live With Kelly,” “Fox & Friends.”
