Executive Chef/Co Owner
Tenney Flynn
GW Fins

Perfectionist. Purist. Classicist. These are a few of the words critics use to describe Chef Flynn’s impeccable cuisine. Well established as one of the most knowledgeable fishmongers in the seafood world, he brings the freshest whole fish and seafood to the diners of GW Fins—so fresh and so hot it has to cool down before you savor a bite.

Awarded Chef of the Year in 2004 and 2011 by New Orleans Magazine and Best Chef Legends of Louisiana by the New Orleans chapter of the American Culinary Federation, Chef Flynn’s reputation for using only the finest ingredients has brought his choice of Jazzmen Rice to the attention of the entire country. It has been prominently featured in dishes he has prepared at the James Beard House, on Fox Morning News, on the Better Homes show, and even aboard the USS Louisiana.

“It’s just good,” he notes. “We don’t use anything just because it’s local. It has to fit the style of dish we are creating. We use Jazzmen Rice because of its versatility—from our GW Fins Seafood Gumbo to our popular Sautéed American Red Snapper with Shrimp Étouffée, Jazzmen Rice, and Lobster Butter. It’s a staple for my restaurant pantry and my home pantry.”