Sona | Los Angeles, CA
David Myers seeks three things in his kitchen: perfection,
creativity and harmony. His culinary vision and commitment to cultural
diversity are what make Sona 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 that Myers feels most at home.
At Sona, he 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,
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.