In the Kitchen: Michelin-starred Chef David Myers of ADRIFT by David Myers, Singapore

Michelin-starred Chef David Myers is no ordinary chef. Having worked with some of the world’s best Chefs such as Gerard Boyer and Joachim Splichal, Chef Myers has since come into his own, establishing himself as the Gypsy Chef, inspired by his wanderlust.

His first restaurant, Sona, earned him a Michelin star, redefining fine dining in Los Angeles (LA) with a seasonally inspired, modern, Californian menu. Since then, this chef-restaurateur has established multiple restaurants to great acclaim: Pizzeria Ortica in Costa Mesa, Comme ça in LA and Las Vegas, David Myers Café and Sola in Tokyo, Hinoki and The Bird in LA, ADRIFT by David Myers in Singapore, and his latest venture; AnOther Place in Hong Kong (HK).

Gourmet Adventures finds out how he fell in love with the art of cooking.

Michelin-starred Chef David Myers of ADRIFT by David Myers

Adrift by David Myers - Michelin-starred Chef David Myers 3 - Review by Gourmet Adventures

What was your childhood ambition? Have you always wanted to be a Chef?

My childhood ambition was to become a fighter pilot, a lawyer, or anything that involved travel or flying. It was at college when I realized that I wanted to be a chef. I started working at a local restaurant in my college town, Columbus, Ohio. I came across Charlie Trotter’s very first book which really inspired me. Any chef that quotes Dostoyevsky, Goethe, was someone that I needed to seek out and learn from. There was no cookbook that was ever done like this. It was so beautifully published.

I decided I had to work for this restaurant. I flew up, knocked on the door, and begged for a job. After a week of cleaning dishes and helping out with the team, I got a job! That changed my whole world. He was my first mentor.

What is the best thing about being a Chef?

Being a Chef places one in a role of leadership and mentorship to the team. I enjoy seeing my team grow and mature into great chefs. I also love the process of creating new concepts and seeing them come into fruition. Additionally, travel has, and will always be my first inspiration when it comes to creating dishes. The experiences of tasting new food in different cultures, and seeing new techniques help to build my experience on how to deliver new tastes to our guests.

If you weren’t a Chef, what would you be?

I love film so I would have loved to be an actor I think. I know, quite fitting coming from LA.

Adrift by David Myers - Michelin-starred Chef David Myers 2 - Review by Gourmet Adventures

What was it like to work under Chef Gerard Boyer at 3* Les Crayeres, France?

It was a wonderful experience to be in France and working for a 3* chef. The location – being in Reims, home of champagne – made it all the more exciting. To be in a place with new culture, new language, and still have a common understanding of the cooking language made it a new challenge for me. I also learned a lot about the French lifestyle, and I love my experience working there. They certainly knew how to deliver the joie de vivre to the guests.

How did you feel when you received your first Michelin star? On your very first restaurant, no less!

It was an amazing feeling that I could share with the whole team who made this happen. Of course it pushed us to work harder to achieve more, as the sky was the limit of what we wanted to achieve as a team. I also realized that the pressure is now even more and we are trying to be better next year.

ADRIFT by David Myers

Adrift by David Myers - Dining Room - Review by Gourmet Adventures

What is the reason behind the name “ADRIFT”?

As my hallmark resides in soulful, imaginative dishes inspired by my global travels, this California-inflected modern izakaya restaurant is a personal ode to the vibrant experiences I’ve encountered in my travels as the Gypsy Chef. It’s a colorful food culture mashup from both sides of the Pacific, a merging of the old and new – small plates you can toast to, and a modern way of dining. Therefore, the name ADRIFT was aptly chosen to represent this concept that is meant to awe, inspire, and delight the senses.

What are your favorite dishes?

Currently my favorite dishes come from ADRIFT’s new weekend brunch menu. Our buckwheat crêpe with sunny side up eggs and smoked country ham – a hearty, but light dish that incorporates my favorite breakfast elements. Another favorite is our yuzu ricotta pancakes. It is inspired by my Asian travels and love of Japan – yuzu honey, vanilla persimmons and azuki bean ice cream.

Buckwheat crêpe at ADRIFT by David Myers

Adrift by David Myers - Weekend Brunch, Buckwheat Crêpe - Review by Gourmet Adventures

Yuzu ricotta pancakes at ADRIFT by David Myers

Adrift by David Myers - Weekend Brunch, Yuzu Ricotta Pancakes - Review by Gourmet Adventures

What can guests expect of the menu?

ADRIFT is a California-inflected modern izakaya restaurant. Guests can expect a flavor-forward menu that celebrates modern American cooking with Asian ingredients through a variety of small plates and salads, as well as seafood, meats and vegetables grilled over charcoal on a traditional bincho grill. It was inspired by all the wonderful experiences I have had in Japan, while eating at small izakayas where the food was meant to be shared and enjoyed over fantastic drinks and good company.

At ADRIFT, we add our own edge to it with the creativity of our dishes and drinks but the idea remains the same. Simple and heartfelt food and drinks with caring service.

Read the full review of ADRIFT by David Myers here.

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ADRIFT by David Myers, Marina Bay Sands, Hotel Lobby Tower 2, 10 Bayfront Ave., 6688-5657. Open daily 7-10:30am; noon-2:30pm; 6-10pm. Late night bar menu is available Sun-Thu 10pm-midnight, Fri-Sat 10pm-1am. Weekend brunch menu is available Sat-Sun noon-3pm.

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Categories: Dining, Interviews

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  1. Marina Bay Sands Launches New Masterclass Series: Craft to Taste – A Culinary & Mixology Series (Mar 12-Apr 9) | GOURMET ADVENTURES - April 25, 2016

    […] an introduction to Japanese techniques and ingredients from Celebrity Chef David Myers himself. Learn to create fun Japanese bites like hamachi shabu shabu, mizuna, ponzu dressing, […]

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