A native Houstonian, David Cordúa started his culinary education at Le Cordon Bleu in Paris while training at notable restaurants La Tour d’Argent and L’Auberge Bressane. After a stint in San Jose, California, Cordúa joined his family’s Cordúa Restaurants as executive chef and vice president of brand development. He opened multiple restaurants alongside his father, noted Nicaraguan chef Michael Cordúa; they also combined to write and publish The Cordúa Cookbook in 2013. In 2022, Cordúa opened The Lymbar, a Latin-Mediterranean restaurant paying homage to his diverse childhood neighborhood