NEW ORLEANS, LOUISIANA
During the past 18 years as the Chef/ Owner of legendary New Orleans fine dining seafood restaurant GW Fins, which he owns along with Gary Wollerman, Chef Tenney Flynn has become known as one of the country’s foremost seafood experts, as well as a vocal enthusiast for the bounty of seafood that is available in the Gulf.
According to the Wall Street Journal, Chef Flynn is “widely acknowledged as the fishmonger czar of the Gulf region.”
”One of my favorite aspects of our restaurant is that we print out menu daily, so we don’t have to have any specific item on the menu. That way we don’t have to accept any seafood that isn’t pristine,” says Flynn.
With the majority of GW Fins’ menu changing nightly, each evening is a unique dining experience. Although there are perennial favorites on GW Fins’ menu such as Lobster Dumplings, Sizzling Smoked Oysters and Seared New Bedford Scallops with Wild Mushroom Risotto, Chef Flynn continually expands the menu with dishes that draw from his love of both local New Orleans cuisine as well as Asian influences.
“My culinary philosophy is that if you are working with seafood that already has wonderful flavor, the cooking techniques should respect these natural flavors rather than overwhelm them,” he says.
As Chef Tenney visits with guests in the dining room at GW Fins on a nightly basis, he has always been struck by the amount of people when they express their fears about preparing seafood dishes at home.
With that in mind, Chef Tenney has spent the past two years writing 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 ground-breaking seafood book is currently available on pre-order at Amazon.com and will be available for sale at the restaurant after its release on August 13th.
Growing up cooking in his father’s restaurant in Stone Mountain, Georgia, Flynn developed an innate understanding of Southern food and culinary traditions. From there he received his formal training at the Culinary Institute of America at Hyde Park. Chef Flynn officially began his fine dining career with Atlanta’s esteemed Buckhead Life Group, cooking at such famed restaurants as Pano’s and Paul’s, Fishmarket at Lenox and finally as Executive Chef of Chops. Ruth’s Chris Steak House then recruited his talents as the company’s Director of Culinary Operations, a position he held for seven years.
Since launching GW Fins in 2001, Chef Flynn has developed a reputation as one of the most knowledgeable and discriminating seafood chefs in the country. A certified diver and spear fisher, he is one of the few chefs in the country licensed to serve the fish he catches to restaurant guests.
Chef Tenney has been a guest on Top Chef several times, is a vocal proponent of eradicating pervasiveness of Lionfish, which are wreaking havoc with the ecosystem and is frequently asked to judge national seafood competitions and provide cooking demonstrations for fellow chefs and consumers. He has become widely recognized among outdoorsmen for his weekly cooking segments on the syndicated fishing show, “The Big Fish.” He is also the Audubon Nature Institute’s Gulf United for Lasting Fisheries (G.U.L.F.) Chef’s Council Chairman and the 2018/2019 Wild American Shrimp Chef of The Year.
SANDY SPRINGS, GEORGIA
The youngest of five children born in Atlanta, Jamie Adams was intrigued by every aspect of Italian culture - from its cars to its language; from its people to its food. His passion for Italian cuisine was fueled by his mother, a native of New Orleans and fabulous cook in her own right. To this day, Jamie’s fondest memories are of cooking in the kitchen with his mother, or at relatives’ homes and kitchens in New Orleans, where his family visited regularly.
While studying music, biology, and English literature at Georgia State University, Adams simultaneously worked for The Mad Italian Restaurant in Atlanta. It was here that he realized his profound appetite for the restaurant business: the desire to immerse himself into Italian cuisine and great hospitality began to smolder.
Fanning these flames was the fact that his siblings, who had travelled to Italy, came home with stories of meals they had enjoyed in quaint Italian towns. These stories and his love for Italian cuisine led him to create his own Italian adventure. “In 1985, I found myself in the Mestre train station with a 200 Lire Gettone in my hand, hoping against hope that someone on the other end could speak English,” reflects Adams. “Thus began an almost five year stint that was supposed to only be one. I went on to find and work in many of the places that I had heard so many stories about and I made friendships and connections that forever changed the course of my life,” he recalls.
Upon returning to Atlanta, Adams received several offers to cook in the city’s top Italian kitchens, but immediately knew that working at Pricci (then Cappriccio), the Italian crown jewel of the Buckhead Life Restaurant Group, was the perfect setting for his talents. Adams impressed owner Pano Karatassos, by making several pasta dishes from scratch just like his time in Italy at several Michelin starred restaurants. He was given the title of Sous Chef and thus began a more than 20 year relationship with Pano and his prestigious restaurant group.
In 1993, the company took over Veni Vidi Vici and Adams was named Executive Chef. The restaurant was formerly owned by one of the gran dames of Italian cuisine, Marcela Hazan, coincidentally, one of Adams’ most profound culinary influencers.
Adams left BLRG for a short while, when he opened the boutique restaurant, ENO in Midtown Atlanta. In addition to an economic downturn, during this time, Adams was as he refers to it, “the lucky recipient of Coronary Artery Bypass Grafts, fondly referred to as “Cabbage-CABG,” also known as a quadruple bypass. After taking some time off to recuperate, as a compliment to the long-time, mutually respectful business relationship between Pano and Adams, the Chef was asked to rejoin the Veni Vidi Vici team.
While at Veni Vidi Vici, Adams realized that he and restaurant General Manager, Leonardo Moura, shared a mutual desire to create and run their own Italian restaurant. Adams and Moura shared their dream with Pano Karatassos, and it was decided that Veni Vidi Vici would close, enabling the pair to open their own restaurant. In creating il Giallo Osteria and Bar (meaning both yellow and mystery in Italian), the passion and experience Adams obtained in Italy fuses together to create the authentic Coastal Italian restaurant in the upscale neighborhood of Sandy Springs. Now, in the late summer of 2019, Chef Jamie is looking forward to opening Lagarde, a restaurant that pay homage to his New Orleans roots and his mother that inspired him to cook since childhood.
Adams has been a featured chef at The James Beard House in New York, competed in The Food Network’s “Chopped,” selected to participate in a TBS-TV “Super Chef Cook Off”, and was highlighted on “Great Chefs of the South, and “The Best Thing I Ever Ate.” In addition to building a loyal following and maintaining his great health as an avid cyclist, Chef Adams is exceptionally proud of his fundraising efforts for many organizations that are important to him, including Share Our Strength’s No Kid Hungry and Moving in the Spirit, among others.
MAKE A RESERVATION
Call RESTAURANT at XXX-XXX-XXXX for a Wednesday, October 23rd dinner reservation.
IL GIALLO OSTERIA & BAR
5920 Roswell Rd B-118
Sandy Springs, GA 30328
SELECT RESTAURANT SPECIALS:
Lobster Dumplings with Tomato, Fennel and Lobster Butter
Sauteed Gulf Fish, Jumbo Lump Crab Spoonbread, Creole Succotash and Roasted Corn Butter