Area: Bromley, United Kingdom
As a keen young chef, Fynn opted out of academics for a life in the kitchen. He immediately experienced fine dining from a young age, working in some of London’s top kitchens at the tender age of 16. He was keen to learn from some top chefs working in London, such as Mark Hix and Fergus Henderson. After a terrible knee injury, Fynn found it difficult to work the hours that restaurant kitchens demanded. After much deliberation, he ended up receiving a scholarship to train at The French Culinary Institute, New York. After graduating with honours and his name added to the Deans List of Excellence, he went on to stage at 2 Michelin starred ‘Aquavit’. Working in such an environment quickly taught Fynn valuable skills in precision and perfectionism that are synonymous with Michelin starred restaurants. His dedication and proficiency was soon recognised and he was offered a lucrative sponsorship to stay on and work in America but was unable to attain the correct visa. Back in London, Fynn was offered the role of head chef at a small cafe in Highbury, offering a daily changing menu, boasting seasonal and local produce. Running a cafe was however was not enough, so he started his own supper club, producing a tasting menu for 60-100 people every fortnight. These supper clubs gave Fynn a chance to cook the sort of food that excited him and food that he loved eating himself. Using classic techniques and applying them to high quality ingredients, he is a firm believer in using locally sourced, organic produce, and believes good quality ingredients need little help to become great dishes.