Nyle Flynn

In 2010, Flynn moved to the city and started working at Michael Symon & 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 Northern California 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 Nyle returned to Detroit to join the team at The Apparatus Room at the Detroit Foundation Hotel as Executive Sous Chef, serving under Chef Thomas Lents. And then later as the executive chef of a Nordic inspired restaurant Tullibee, in Minneapolis at the Hewing Hotel.

Flynn then moved on to open Bar Pigalle back home in Detroit before joining the Godfrey Hotel in Corktown in March of 2023. While Flynn has gained culinary experience from locations throughout the country and the world, it is

Detroit that has always had his heart. Flynn is excited to be cooking in his hometown once again.