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Boule Patisserie
Michelle Myers, Chief Creative Officer/Executive Pastry Chef/Co-Owner FoodArt Group
Since the age of 5, it seems as though music and art have dominated Michelle Myers’ waking hours. In the kitchen of a friend’s restaurant in Italy, she discovered the desire to become a chef and found another form of art in which she could express herself. This propelled her to Paris to attend the famed Le Cordon Bleu in Paris, from which she graduated with honors. While in Paris, she staged at the 2-Michlelin-starred Les Elysées.
Michelle honed her with such culinary luminaries as Christophe Moreau, Joachim Splichal, and Sherry Yard of Spago. After Patina’s renovation, Michelle returned as an integral part of the team that garnered three stars from the Los Angeles Times. She also acted as consulting Pastry Chef for Raffles L’Ermitage Hotel in Beverly Hills, for its restaurant, JAAN.
In 2002, Michelle and Executive Chef and business partner, David Myers, founded FoodArt Group, which sparked the opening of their first Los Angeles restaurant, Sona. Garnering critical acclaim for their inventive modern French cuisine, the chefs’ philosophy of re-thinking the conventional partnered with a devotion to the seasons and local farmers’ produce embodies Sona. This same outlook shapes Boule, a modern French pâtisserie, inspired by the neighborhood pâtisseries that Michelle frequented on a daily basis while living in Paris.
In addition to being the Executive Pastry Chef of FoodArt Group, Michelle is also its Chief Creative Officer. Michelle’s credits in design and development are on exhibit at Sona and Boule, where she was responsible for the chic, minimalist interiors and all aspects of their design identities.
She is currently working on FoodArt Group’s next venture, Sokyo, a modern Japanese restaurant & bar-lounge inspired by the technological, fashion and design mecca of Tokyo.
