Tenney Flynn, Chef/Owner, GW Fins and Soon-To-Be Cookbook Author
Since opening GW Fins almost two decades ago, Chef Tenney Flynn, a fisherman and award-winning chef, has developed a reputation as one of the country’s foremost seafood authorities as well as a vocal enthusiast for the bounty of seafood that is available in the Gulf. Chef Flynn is a master of his craft, known to be one of the nation’s most discriminating seafood chefs. Honoring the quality of the seafood, Chef Flynn has created exceptional recipes that simply pay respect to the natural flavor of each variety of fish.
As much as guests enjoy the finest seafood imaginable at GW Fins, they constantly share their fears about preparing seafood dishes at home.
Now Chef Tenney has written a book to help us all navigate the complexities of the seafood world and ease our fish-cooking phobias forever.
THE DEEP END OF FLAVOR: RECIPES AND STORIES FROM NEW ORLEANS’ PREMIER SEAFOOD CHEF is a timeless guide to understanding and preparing all kinds of seafood at any skill level, with whatever fish is available.
Chef Tenney’s groundbreaking seafood book is currently available on pre-order at Amazon.com. It will go on sale at GW Fins on August 13, 2019.
October 4 – Scales and Ales (Audubon Aquarium of the Americas)
Great Chef of America
New Orleans Magazine Chef of The Year, 2004, 2011
Chef Council Chairman, Audubon G.U.L.F. (Gulf United for Lasting Fisheries)
Board of Directors, Louisiana Seafood Association
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