Chef’s Garden & Bio
ChefTides Inn Executive Chef TV Flynn incorporates an abundance of local and seasonal produce from the Irvington farm stand onto his menu including corn, asparagus, heirloom tomatoes, apples, pumpkins, cantaloupes, duck, poultry, ham and of course, the areas famous Rappahannock River oysters, striped bass, sea scallops and blue crabs.
“I’ve been working kitchens since I was 19 years old. It’s what I love to do,” Flynn says. “Coming back to Virginia and the Tides Inn was a great opportunity for me and a great place to raise my family.”
His approach to food is to keep it as local and fresh as possible, with a twist. “We’re in an area renowned for oysters and crabs, so our Chesapeake Bay Crab Cake, She Crab Soup and Oyster Roasts are very popular with guests,” says Flynn. “Virginia produces an abundance of food products including the famous Smithfield ham and peanuts, but also we’ve got artisan cheeses, and things you wouldn’t expect—like buffalo, which is a very lean and healthful meat.
Having lived in New Orleans, I always like to add a bit of spice or a kick of flavor. I also include some traditional Southern recipes, like Sally Lunn Bread, that have been handed down through generations of families on my kitchen staff, and of course we have an oyster po’ boy on our lunch menu.”
Since Flynn became executive chef of the Tides Inn he has been delighting the palates of Virginia lovers from around the world. He oversees all culinary operations at the resort, which include the Chesapeake Club, Commodore’s, banquet functions and in-room dining. He is masterful at managing his kitchens and culinary staff of 45.