Tenney Flynn, two-time winner of the New Orleans Magazine “Chef of the Year Award”, grew up cooking in his father’s restaurant in Stone Mountain, Georgia, learning a life-long love of Southern cooking and seafood. Chef and co-owner of GW Fins seafood restaurant, Chef Flynn serves as Chef Council Chair of The Audubon Nature Institute’s GULF Chef’s Council and was on the board of directors of the Louisiana Seafood Association. An avid diver and spear fisher, Flynn often serves his own catches at GW Fins.
The Deep Ends of Flavor
Inspired by the vibrant flavors of New Orleans and tropical climates around the world, Tenney Flynn, celebrated chef and co-owner of one of the country’s most notable seafood restaurants, GW Fins, teaches you his favorite techniques for creating fabulous seafood-centered meals: pan-to-plate Parmesan-Crusted Flounder, Asparagus, Capers, and Crabmeat; classic roux-thickened Shrimp Creole; innovative Lionfish Ceviche with Satsumas, Lime, and Chiles; versatile Fried Fish Tacos with Chipotle Slaw.