Industry Insiders: David Myers, Chef of Inspiration
You’ve really embraced Los Angeles through your creative, passionate use of local produce. How does this city inspire or frustrate you? I was trying to find where I wanted to open my own restaurant, and I fell in love with LA. The scenic beauty of the mountains and ocean deeply inspires me. Traffic is another issue though.
And where do you hang out? I don’t have a lot of time to hang out, given my hours, and on the weekends I am usually traveling. However, I love The Otheroom in Venice. It’s in my neighborhood and I love the vibe.
What is your favorite food? Sushi.
Who do you admire in your industry? Of course my mentors are Charlie Trotter and Daniel Boulud. They continue to inspire me daily, and I wouldn’t be where I am today without them giving me a shot.
Any recent trends in dining that you like? The obsession with great products from local farms to plate.
Is there anything you dislike in your industry these days? I try to focus only on the positive. I love what I do.
What is something that people don’t know about you? I avidly support Kipp LA. It’s a program that runs three college-prep charter schools in LA. I love surfing and finding new projects to break out talent.
You currently run two celebrated restaurants and a bakery. Do you cook at home, or order a lot of take-out? I always cook at home. Of course, this is when I have the luxury of being home.
Plans for the future? We are opening two Italian restaurants with my partner Steve Samson, a bakery with Hide Kubota, and opening Boule in Tokyo in September 2009.
What are you doing tonight? I’m working at Sona, then going home to cook with my Weber grill.