Chef Biography
Tenney Flynn grew up in his father’s restaurant, Tom Flynn’s Plantation House Restaurant, in Stone Mountain, Georgia, and began cooking at an early age. After graduating from the CIA in 1985, he began his culinary career working under Great Chef Paul Albrecht at Pano’s and Paul’s in Atlanta. As he climbed the kitchen ladder, Pano Karatassos, who had formed the Buckhead Life Group in Atlanta, moved Chef Flynn around to his various restaurants, promoting him each time, which included the Fishmarket at Lenox and finally as executive chef of Chops.
He was the executive chef at Chops when the Great Chefs crew showed up with Pano and Great Chef Jean Banchet for dinner one night in 1991. They were in town to tape Chef Paul Albrecht the next day and Pano’s & Paul’s. In 1992, Chef Tenney was recruited by Ruth Fertel of Ruth’s Chris Steak House, as Director of Culinary Operations, and moved to New Orleans. He remained there until he and Gary Wollerman decided to open their own French Quarter restaurant, G W FINNS, in March of 2001, where he remains today in 2016.
Recipes
Charcoal Grilled Louisiana Pompano with Vietnamese-style Mirliton Slaw (goi thap cam) and Spicy Blue Crab Fritters, Pepper Jelly and Citrus Chili Oil
Print Charcoal Grilled Louisiana Pompano with Vietnamese-style Mirliton Slaw (goi thap cam) and Spicy Blue Crab Fritters, Pepper Jelly and Citrus Chili Oil By Great Chefs August 15, 2016 Ingredients Mirliton Slaw Raw Sugar – 2 tbs lime juice – 4 limes fish sauce – 4 tbs garlic cloves (minced) – 2 diced hot pepper […]
GW Fins Sizzling Oysters
Print GW Fins Sizzling Oysters By Great Chefs August 15, 2016 Ingredients Fresh Louisiana Shell Oysters – 4 Dozen Paul Prudhomme’s Shrimp Magic – 2 tablespoons butter, melted – 1 lb fresh squeezed lemon juice – 2 tbs fresh chopped parsley – 1 tbs rock salt – 4 cups lemons, quartered – 2 each Instructions […]