McGarry first came onto the
food scene when he was just 12 years old
when he started a small supper club, which has now become Eureka, out of
his mother's house in Studio City, California. What began as a fun hobby of
cooking for his mother's friends, the food venture started to welcome more
guests and attention.
At 13, McGarry became
an apprentice at Ray's and Stark Bar at LACMA under Chef Kris Morningstar and
for other renowned chefs. Simultaneously, Eureka continued to serve 14 courses
to 20 guests. The growing supper club established pop-ups in Los Angeles, San
Francisco and New York. Following McGarry's impressive line of experience, he
was featured in the New York Times, Zagat and Time magazine last year.
Eureka will serve McGarry's
signature dishes such as the peanut Ritz crackers with foie gras terrine and
sour cherry compote. Others will include seawater-brined sea urchin with
carrot cremeaux and coffee-pickled carrots.