In 2014, after McGarry's home-based supper club became a big success, he expanded. Eureka relocated to Bier Beisl in Beverly Hills with the support of chef and owner Bernhard Mairinger. It then opened in New York with the help of family friend Carla Ruben, owner of Creative Edge Parties in the West Village.
World-class chefs became interested, and chef Daniel Humm took McGarry under his wing as an apprentice at Eleven Madison Park, a three-star Michelin-rated restaurant.
"I've always seen cooking as a creative outlet, so it was never something I started just for fun," McGarry told CNBC. "It was a matter of learning the techniques and then transitioning them into creative ideas I had."
When The New York Times Magazine featured the young chef's story in 2014, he secured a spot on the world's culinary stage. But he was so busy working, he didn't even have time to take stock of his success.