David Myers
Why Because his contemporary French dishes combine multilayered flavors with Japanese minimalism.
Born Boston, 1974.
Experience Charlie Trotter's, Chicago; Daniel, New York City; Patina and Jaan, Los Angeles.
Most exotic item on Sona's menu Baby monkfish tail with watercress-shellfish broth. "We emulsify watercress with mussel juice and add pearl tapioca and mussels. The emulsion is so bubbly and alive, it looks like the waves after they crash. We serve it in Izabel Lam porcelain bowls, which have a texture like rolling waves."
Heroic moment "One night, we did 79 different tasting menus for 83 guests. When we're designing our tasting menus, we like to see if our guests are in a risky mood."
Latest obsession Kokekokko in L.A. "For $25, you can get a chicken tasting menu: You get raw chicken-breast sashimi as well as the beak, tongue, innards and the heart. You have to drink so much beer with that."
Won Best New Chef at: Sona, Los Angeles
- Miso Clam Chowder with Parsley Oil
- Roasted Leg of Goat Stuffed with Swiss Chard and Lime Pickle
- Red Spinach with Homemade Curry Oil
- Steamed Snapper with Mustard Greens
- Dashi-Poached Scallop Salad with Wasabi Dressing
- Fennel Salad with Tarragon and Creamy Tapenade
- Grilled Steak with Cucumber-and-Daikon Salad
- Green Papaya Soup with Pickled Papaya
- Matcha-Macaron Ice Cream Sandwiches
- Roasted Blue Foot Chickens with Glazed Parsnips and Carrots
- Summer Melon Soup with Crab
- Big Heart Artichoke and Parmesan Soup
- Garlic Salt-Crusted Bistecca
- Halibut with Avocado Mash and Green Papaya Slaw
- Grilled Bison Tenderloin with Black Rice and Shiso-Plum Compote
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