Top Chef Interviews
David Myers

David Myers

Posted: February 2012 | Make a Comment
Chef David Myers

David Myers

Have you always wanted to ask your favorite chef what they love to eat when they’re at home? Or perhaps what they think the next big food or dining trend will be? Look no further than this exclusive series of chef interviews by JustLuxe. So read on, as we bring you these answers and more — direct from the culinary masters themselves. Some of the most famous names in the industry, including legendary Michelin-starred chefs, have divulged exciting insider information and personal stories of their journey to the top just for our readers.

Restaurant:Comme Ca
Location: Los Angeles and Las Vegas
Type of Cuisine: French
Accolades: Sona holds a Michelin Star

JustLuxe: At what point in your life did you decide to become a chef? What influenced you to do so?

David: In college, I was intent to major in International Business but that soon derailed. Realizing that valuable study time was often whiled away experimenting in the kitchen, I acknowledged that I was destined for another career. Striking out on my own, I accepted a job at Charlie Trotter’s in Chicago, where Chef Trotter’s culinary philosophy made a formative impression. Chef Trotter sent me off to Reims, France, to work for Chef Gerard Boyer in his three Michelin-starred Les Crayeres.

JustLuxe: If you could give a word of advice to an aspiring chef, what would you say?

David: Make sure you have perseverance.

JustLuxe: Where do you get inspiration for the design of your dishes and plating?

David: Nature.

JustLuxe: What do you predict as the next big trend in cooking and/or the restaurant industry?

David: 1. Sri Lanka is going to blow up with great ideas coming out of there. I also look to see more obscure Asian countries like Laos start to be reinterpreted.
2. Concepts will be small, full of energy and gutsy. They will change often and not be tied down. Think UN.
3. Cooking techniques will continue to develop mixing the old and the new. We will fine-tune the modern and respect the past. The past may be quite fun though.

JustLuxe: Which season do you look forward to the most for its ingredients?

David: I love summer because it’s vibrant, full of beautiful colors and flavors. It’s very alive.

JustLuxe: What places or cities in the world have influenced your cooking the most?

David: Tokyo, Kyoto, Singapore, Bangkok and Paris

JustLuxe: In your opinion, what innovation has recently influenced the restaurant industry in a significant way?

David: I think the use of modern cooking technique has really pushed the cuisine forward, starting with chefs like Grant Achatz and Ferran Adria.

JustLuxe: What would you say is the current climate of business in the restaurant industry?

David: Depends on the city. I think restaurants will always have their ups and downs. The economy is doing a bit better but it’s still a challenging time so chefs need to be sharp and on their game.

JustLuxe: What is your favorite dish to prepare at home as opposed to the plate you enjoy preparing in the kitchen?

David: For me, grilled bison with a fantastic salad and a great glass of wine is perfect.

JustLuxe: Besides gastronomy, what other passions do you have?

David: Surfing, traveling

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