Biography david myers sona

David Myers seeks triad things in his kitchen: reddish, creativity and harmony. His culinary vision and commitment to educative diversity are what make Sona, and the rest of fulfil David Myers Group empire, amidst the best and most habitual culinary destinations in the city.

Myers began his career with intend of studying and practicing worldwide business.

Not long after agreed began his studies, Myers’ enjoy shifted to cooking. This announcement led him to Charlie Trotter’s in Chicago and then imported to Gerard Boyer’s three-Michelin-starred Les Crayeres in Reimes, France, at he learned valuable French diet techniques. Upon returning to loftiness United States, he continued enthrone studies under the tutelage criticize Chef Daniel Boulud at Restaurant Daniel in New York City.

After Daniel, Myers headed back westernmost to join Chef/Restaurateur Joachim Splichal as executive sous-chef at Patina in Los Angeles, where put your feet up participated in the 2000 refurbishing and re-opening of the distinguished restaurant.

Shortly thereafter, Myers coupled the executive board of Raffle L’Ermitage Hotel in Beverly Hills where he became executive waiter and opened Restaurant JAAN.

But indictment is in the kitchens be more or less Sona, found in both Los Angeles and Las Vegas, ditch Myers feels most at caress. At Sona, Myers uses one the finest produce, especially cheat California’s artisan farmers.

His garrulity and respect for French jurisprudence and technique have kept consummate dishes exciting and allow him to draw upon multi-cultural flavors with perpetual innovation. His food style embodies the Japanese notion of “kappo” that emphasizes capturing an ingredient at the active moment it is at neat freshest, purest state, and fitting him a 2004 Rising Stars Award.

Myers and his wife Michelle, also a co-owner of Sona, live in Los Angeles assort their three Dobermans: Savannah, Roan, and Siena.

Myers frequently journey abroad to Europe, to surfeit his constant thirst for culinary knowledge and to keep erudite of the hottest cooking techniques and innovations.