Taste Trekker

Exploring The World Through Food With Chef David Myers

by

Chef David Myers considers himself a lucky man. After all, he has been able to blend the two things he loves most — food and travel — into a thriving career. His deep connection to these passions has earned him the nickname “Gypsy Chef,” a title that speaks to his adventurous spirit.

“The ‘Gypsy Chef’ tag was something that came about very organically given all of my travels. A friend had come up with the name one day as kind of a joke, but it stuck. I always say that travel is my greatest source of inspiration for creating both new dishes and new restaurant concepts. It’s that inspiration I get in different places and cultures. That really moves me to create something new and challenge myself,” Myers reflects.

Originally from Venice Beach, Calif., Myers had classic French culinary training under heavyweights like Chef Daniel Boulud and the late Chef Charlie Trotter, to whom he credits for shaping his personal and professional drive.

“I had the fortune and pleasure to be able to work there at the start of my career at the pinnacle of his restaurant success,” he says, referring to Trotter’s eponymous Chicago eatery. “It was a game changer for me. He was a trailblazer and more importantly, his philosophy on excellence is what still drives me to this day,” he adds.

Myers first trip abroad was to Reims, France, when Trotter sent him to work for Chef Gerard Boyer in his three Michelin-starred Les Crayeres. As his career grew, so did the list of awards. Sona, his first restaurant, opened in LA in 2002 and earned him a Michelin star. Other successes like Pizzeria Ortica, Comme ça and Hinoki & the Bird followed before Myers shifted his focus to travel, notably in Asia, using the trips as a springboard to create new recipes and new restaurants. In 2010 he opened David Myers Café in Tokyo.

“Japan has always been and will most likely continue to be my favorite spot in the world when it comes to food and cooking. I not only love the culture and the focus on excellence that Japan fosters, but I just happen to really love the cuisine. I say that Japanese always do anything and everything at the highest level and so it inspires me to be better,” Myers says.

Recently, Myers has been gravitating toward coastal Mediterranean cuisine and its clean, healthy dishes. Just take a peek at the menu of his newest restaurant, Adrift Mare, which opened in Miami last July. Dishes like Heirloom Tomatoes with Burrata,  smoked olive oil and toasted quinoa; Grilled King Prawns with fermented garlic, fresno chili and lobster oil and Crispy Eggplant with lemon salt and roasted garlic aioli are simple, straight-forward, packed with flavor and are overall guilt-free.

“I could eat like this every single day. It’s light fresh, vibrant and ultimately healthy given the ingredients that we use as well as the copious amount of olive oil,” Myers says. As for opening in South Florida, Myers does not hesitate with a response, “Miami is hands-down the hottest food destination in America right now.”

Today, he runs a global empire, overseeing 20 restaurants in nine countries and three continents. He’s not slowing down, with plans to open more projects in the Middle East and the U.S. In the meantime, Myers keeps his passport close at hand, continuing to visit places around the globe.

  “Travel is my greatest source of inspiration, and that always keeps me inspired to want to do the next big thing. As far as legacy goes, I hope that I can truly live up to the ‘Gypsy Chef’ ethos, where we have opened in amazing countries around the world and been inspired by those journeys to have crafted a truly great restaurant experience,” he says. 

Heirloom Tomatoes, Burrata, Smoked Olive Oil And Toasted Quinoa

SERVES 2

Ingredients

For the salad:

2 oz. heirloom tomatoes

2 oz. burrata cheese

1 tablespoon quinoa

1 tablespoon sun-dried tomatoes, chopped

1 tablespoon chives, chopped

1 tablespoon smoked extra virgin olive oil

1 teaspoon flaky sea salt, such as Maldon

For the tomato dressing:

¾ cup vegetable stock

2 tablespoons red wine vinegar

2 tablespoons white wine vinegar

1 teaspoon sugar

2 tablespoons extra virgin olive oil

Kosher salt, to taste

Process for the tomato dressing:

Combine all the ingredients in a bowl, then mix well. Place the dressing in the refrigerator to chill for a few hours, then use.

Plating:

Place the burrata in the middle of the bowl, then place the sun-dried tomatoes on top. Thinly slice the heirloom tomatoes and arrange them on top of the burrata. Spoon over the tomato dressing. Garnish with the quinoa, chives, smoked olive oil and sea salt, to taste.