Executive Chef | Tullibee at Hewing Hotel
Born and raised on a small island in the middle of the Detroit river called Grosse Ile, Nyle Flynn proudly hails from a family of Detroit natives. Growing up, his father introduced him to the Detroit food scene by taking him to the city’s tried and true icons, such as Roma Café and Giovanni’s. This is where Flynn’s passion for food blossomed, which ultimately catapulted him into the kitchen of a local bar, from dishwasher to line cook, beginning at the young age of 15.
In 2010, Flynn moved to the city and started working at Michael Symon's Roast, where he worked his way from in-house butcher to sous chef under Chef Andy Hollyday. After seven years, Flynn helped Chef Hollyday open Selden Standard, as his sous chef. From September of 2016 to April of 2017, Flynn headed west to participate in the WWOOF program, where he worked on all organic farms in Southern Oregon and Mendicino to help better understand the origin of ingredients he was using. From there, Flynn stayed with monks at the Holy Transfiguration Monastery on 750 acres of land on the Keweenaw Peninsula, where he foraged berries for jams, roasted coffee, and made candy. In July of 2017, Flynn returned to Detroit to join the team at The Apparatus Room at the Detroit Foundation Hotel as Executive Sous Chef. He went on to receive a Jean Louis Paladin Grant from the James Beard Foundation in 2018,which provided him a grant to travel to France to study under master butcher Dominic Chapalard.
Now, as the Executive Chef of the Hewing Hotel, Chef Flynn is excited to be working once again with large cuts of protein over open fire and utilize his butcher experience to continue to grow the restaurant’s in-house butcher program. Flynn has also found inspiration in the restaurant’s farm to table philosophy and usage of sustainable meats from local farms. With his Twin Cities debut, he is looking forward to bringing his unique skill set and culinary storytelling to the local community through specialty dishes like his Walleye Roulade with black trumpet and yellow foot mushrooms, smoked soubise, glazed sunchokes, and chicken jus.
Flynn continues to be an advocate for the James Beard Foundation and the slow food movement that is bringing back locally grown and sourced food. When he is not in the kitchen, he loves being outdoors playing pond hockey, fishing, or hunting.