David Myers
Chef Series
David’s apron is a classic bib style with silver D ring. 2 chest pockets for longer items, 2 waist hand pockets for wider items and 1 small welt pocket for valuables. The body is a midnight navy linen and the welt pocket is accented with a traditional Japanese indigo print. An homage to the subtle beauty of Japanese prints and colors.
All proceeds of the sales of these aprons will be donated to KIPP School (www.kipp.org). This organization was hand-picked by David.
Chef Series
David’s apron is a classic bib style with silver D ring. 2 chest pockets for longer items, 2 waist hand pockets for wider items and 1 small welt pocket for valuables. The body is a midnight navy linen and the welt pocket is accented with a traditional Japanese indigo print. An homage to the subtle beauty of Japanese prints and colors.
All proceeds of the sales of these aprons will be donated to KIPP School (www.kipp.org). This organization was hand-picked by David.
Chef Series
David’s apron is a classic bib style with silver D ring. 2 chest pockets for longer items, 2 waist hand pockets for wider items and 1 small welt pocket for valuables. The body is a midnight navy linen and the welt pocket is accented with a traditional Japanese indigo print. An homage to the subtle beauty of Japanese prints and colors.
All proceeds of the sales of these aprons will be donated to KIPP School (www.kipp.org). This organization was hand-picked by David.
DAVID MYERS
Gypsy Chef, global citizen and wandering soul, David Myers is based in Los Angeles, but is most often found in his restaurants across Tokyo, Singapore, and Dubai.
David has trained under several of the world's most renowned chefs, including Charlie Trotter, Gerard Boyer and Daniel Boulud. In each of David’s restaurants, he draws upon the unique flavours and ingredients discovered in his travels around the world to create a unique and captivating collection of dining and drinking experiences. Each of his concepts offers a varied taste of his well-traveled culinary and personal style.
His commitment to creativity, harmony and perfection in the kitchen has garnered remarkable success. David was named Best New Chef by Food & Wine magazine in 2003, and in 2017 Esquire Middle East named him ‘Chef of the Year’. His former LA flagship restaurant, Sona, was awarded one Michelin star for three consecutive years. Other successful projects include Pizzeria Ortica, Sola, Comme ça, Another Place and hinoki & the bird.