{"id":5537,"date":"2023-05-15T19:01:43","date_gmt":"2023-05-15T19:01:43","guid":{"rendered":"https:\/\/www.southernsmoke.org\/?post_type=chef&#038;p=5537"},"modified":"2023-05-15T19:01:43","modified_gmt":"2023-05-15T19:01:43","slug":"david-cordua","status":"publish","type":"chef","link":"https:\/\/southernsmoke.org\/zh_hk\/chef\/david-cordua\/","title":{"rendered":"David Cord\u00faa"},"content":{"rendered":"<p>A native Houstonian, David Cord\u00faa started his culinary education at Le Cordon Bleu in Paris while training at notable restaurants La Tour d\u2019Argent and L\u2019Auberge Bressane. After a stint in San Jose, California, Cord\u00faa joined his family\u2019s Cord\u00faa Restaurants as executive chef and vice president of brand development. He opened multiple restaurants alongside his father, noted Nicaraguan chef Michael Cord\u00faa; they also combined to write and publish The Cord\u00faa Cookbook in 2013. In 2022, Cord\u00faa opened The Lymbar, a Latin-Mediterranean restaurant paying homage to his diverse childhood neighborhood<\/p>","protected":false},"featured_media":5539,"template":"","class_list":["post-5537","chef","type-chef","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/chef\/5537","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/chef"}],"about":[{"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/types\/chef"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/media\/5539"}],"wp:attachment":[{"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/media?parent=5537"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}