The professional chef recently opened up a pop-up supper club called Eureka in New York City's West Village, according to Teen Vogue, and he's serving up grub that foodies crave like foie gras and brussel sprouts (yes, we're totally swooning over all of this).
"I'm really excited that so many people can now get the opportunity to try my food," he told the mag. "The most exciting part has and always will be when guests come and eat and absolutely love their experience. It makes all of the hard work worth it."
When guests arrive at his restaurant, they begin their meals with a "ritz cracker sandwich" of sorts, made with foie gras, peanuts and sour cherry. Then, the feast begins. "I just put a dish on that is Brussel sprouts grilled and glazed in aged beef fat, fish sauce, and lime," he told the mag about one of the dishes they prepared. "They're served on the stalk so it looks really cool."
Flynn started cooking at 10 for his mom's friends, and studied Tomas Keller's The French Laundry Cookbook at 11 to help refine his skills. After gaining some recognition, he opened up Eureka in Creative Edge Studio, which doubles as a high-end catering company. Flynn said he has no other cooks working for him, so he does all the work himself.
He preps and shops for ingredients Wednesday and Thursday, and even does all of the paperwork for the week on Mondays. Although Flynn said, "there's not much sleep involved," he's still loving every bit of it, especially because of the feedback he's been getting from diners.
"People have been complimenting the food a lot, and my favorite is when people come with low expectations and leave impressed," he said. And he also has a message for other aspiring young chefs. "You may fail," he said, "but it's all part of it. You'll be overly scrutinized solely because of your age," he said." But, still go for it! Look at everything Flynn has accomplished by simply following his passion. Total inspiration.