While Chef Tenney Flynn is a Georgia native, his enthusiasm and expertise with seafood made Crescent City a natural fit for his culinary career. Before moving to New Orleans, Chef Tenney’s love for cooking began while growing up in his father’s Stone Mountain, GA restaurant.
He would go on to graduate from the Culinary Institute of America at Hyde Park and hit the ground running at Atlanta’s Buckhead Life Restaurant Group. His resume includes work in esteemed restaurants such as Pano’s and Paul’s, Fishmarket at Lenox, and Chop’s. His dedication to his craft earned him the title of Director of Culinary Operations for Ruth’s Chris Steak House, a position that he held for seven years before opening GW Fins.
In addition to working as co-owner and chef at GW Fins, Chef Tenney has served on the Board of Directors of the Louisiana Seafood Association, spearheaded The Audubon Nature Institute’s GULF (Gulf United for Lasting Fisheries) Chef’s Council and even took his expertise one step further by becoming dive certified, giving him the skills to source his own ingredients.
As a two-time recipient of “New Orleans Magazine’s Chef of Year,” frequent judge of national seafood competitions, and celebrated chef on his weekly cooking segments on the syndicated fishing show, “The Big Fish,” Chef Tenney shows no signs of slowing down.