Chef David Myers first discovered his dream for a culinary career whilst studying International Business, where he realised that valuable study time was being whiled away experimenting in the kitchen. His education started at Charlie Trotter’s restaurant in Chicago where chef Trotter soon realised his young protégé’s talent and sent him off to Reims, France, to work for Chef Gerard Boyer in his three Michelin-starredLes Crayeres.

Upon returning to the United States, Myers worked under the master tutelage of Chef Daniel Boulud at Restaurant Daniel in New York. Myers career also took him to Los Angeles where he worked for chef/restaurateur Joachim Splichal as Executive Sous Chef at Patina and participated in the 2000 renovation and re-opening of the famed restaurant. Soon after, he joined the executive board of Raffles L’Ermitage Hotel in Beverly Hills, claiming the position of Executive Chef and opening the restaurantJAANin the hotel. He later supervised the opening ofJAANin the Westin Stamford Equinox in Singapore.

Myers owns several of his own restaurants worldwide. Restaurant Sona delivers modern cuisine with global influences in a stunning space on La Cienega Boulevard in Los Angeles. Myers second restaurant, Comme Ça, is a traditional French brasserie in West Hollywood. The restaurant features classic brasserie dishes, innovative cocktails, an extensive cheese counter and pastries. There is also a second location of Comme Ça at The Cosmopolitan of Las Vegas. Pizzeria Ortica, Myers’ third restaurant and first foray into Italian food, opened in Orange County in January 2009. Designed to evoke the spirit of a traditional Italian neighborhood pizzeria, the menu features a variety of regional dishes that express the depth and variety of Italy’s vast culinary landscape. Born out of his love for Japanese lifestyle, culture and cuisine, Myers opened two new restaurant concepts at Mitsukoshi Ginza, Tokyo in fall 2010: a high-end patisserie called SOLA by David Myers and a 40-seat, California-inspired restaurant featuring Japanese ingredients called David Myers Café. After the success of SOLA in Mitsukoshi Ginza, David Myers opened an additional SOLA location at Isetan Shinjuku in 2011, followed by two more outposts in Tokyo which opened in summer 2012. For his most recent project, Myers brings to Century City a new Silk Road-inspired restaurant, Hinoki & the Bird, which opened in January 2013. Chef David Myer’s television appearances includeThe Today Show,The Early Show,MSNBC’s Your Business,Iron Chef AmericaandTop Chef.

  • 1 Michelin star
  • Food & Wine Best New Chefs, 2003
  • Chef of the Year, Angeleno, 2004
  • Rising Star Chef of the Year, James Beard Foundation, 2004
  • Best Chef Pacific, James Beard Foundation, 2008

Restaurant Hinoki and The Bird