Rising Star Chef David Myers of Hinoki & The Bird - Biography

Los Angeles, CA

November 2011

David Myers seeks three things in his kitchen: perfection, creativity and harmony. His culinary vision and commitment to cultural diversity are what make Sona, and the rest of his David Myers Group empire, among the best and most popular culinary destinations in the city.

Myers began his career with intentions of studying and practicing international business. Not long after he began his studies, Myers’ passion shifted to cooking. This discovery led him to Charlie Trotter’s in Chicago and then overseas to Gerard Boyer’s three-Michelin-starred Les Crayeres in Reimes, France, where he learned valuable French cooking techniques. Upon returning to the United States, he continued his studies under the tutelage of Chef Daniel Boulud at Restaurant Daniel in New York City.

After Daniel, Myers headed back west to join Chef/Restaurateur Joachim Splichal as executive sous-chef at Patina in Los Angeles, where he participated in the 2000 renovation and re-opening of the famed restaurant. Shortly thereafter, Myers joined the executive board of Raffles L’Ermitage Hotel in Beverly Hills where he became executive chef and opened Restaurant JAAN.

But it is in the kitchens of Sona, found in both Los Angeles and Las Vegas, that Myers feels most at home. At Sona, Myers uses only the finest produce, especially from California’s artisan farmers. His fluency and respect for French traditions and technique have kept his dishes exciting and allow him to draw upon multi-cultural flavors with perpetual innovation. His cooking style embodies the Japanese concept of “kappo” that emphasizes capturing an ingredient at the exact moment it is at its freshest, purest state, and earned him a 2004 StarChefs.com Rising Stars Award.

Myers and his wife Michelle, also a co-owner of Sona, live in Los Angeles with their three Dobermans: Savannah, Roan, and Siena. Myers frequently travels abroad to Europe, to quench his constant thirst for culinary knowledge and to keep abreast of the hottest cooking techniques and innovations.