WHEN THE MAGIC BEGINS

Finding calm in the storm

Over the past 14 years, David Myers has been a regular in Tokyo. He loves immersing himself in the city’s dynamic culture, from whetting his appetite in hole-in-the-wall eateries and bars to exploring craft shops.

One of his favorite neighborhoods is Shibuya, a popular shopping and entertainment enclave that is famed for its bustling pedestrian scramble crossing and labyrinth of izakaya eateries and bars. He says: “Coming to Shibuya is like taking an elixir of youth as it has such an intense buzz with the shops and music.”

Amidst the frenzy, Myers also relishes the juxtaposition of pockets of serenity in shrines and parks that are nestled among the hustle and bustle of the metropolis. He says: “I always love to go out running to find these tranquil spots. It is like finding calm in the storm. You hear the rustling of the leaves and take in the moment to breathe.” Outside Tokyo, he counts the bamboo forest in Kamakura as one of his favourite nature spots.

Running a global empire of restaurants can be stressful and strenuous. Besides directing operations, Myers is constantly on the look-out for new food approaches and business opportunities, and anticipating what lies ahead. He says that reflecting during contemplative moments has been “absolutely critical to my success and creativity”. One way that he does it is through meditation — sitting very still and calmly anywhere, be it on a stone bench or in a shrine.

He shares: “Meditation has helped me to become more resilient and focused by taking the noise away. The best thing in life is once that you have found that moment of clarity, you are unstoppable and inspired. That’s when the magic begins.”

WHY GYPSY CHEF?

The real story behind the nickname

I’ve always enjoyed traveling but it was in 2010 that I truly began immersing myself into all the different cultures I came across during my travels. It has become one of the most important parts of my personal and professional life, fuelling my inspiration to create both in and outside the kitchen. A few years back I was given the nickname ‘Gypsy Chef’ which has stuck with me as a celebration of my nomadic lifestyle and love for the open road. Travel has also become part of how I create new concepts and menus. For example, when I opened my first Italian restaurant in Dubai in 2017, I took the head chef and manager with me on an immersion trip to Italy where we traveled between Naples, Rome and Florence, the three cities that inspired the concept from a culinary point of view. We ended up drafting the core menu on a napkin while on a train between Rome and Tuscany!

HOW I BECAME A CHEF

Did I always know I wanted to become a chef?

Ever since I was a kid I’ve appreciated great food and quality ingredients. Growing up, I would spend a lot of time at my grandparents’ house who had an orchard and some vegetable patches and I truly believe that seeing where our food comes from and how it’s grown can make a great difference in how we appreciate food. But it wasn’t until I was studying International Business at OSU that I found myself spending way more time reading cook books rather than my actual study books. I would experiment in the kitchen all day and then hosted these big feasts in the evenings for all my friends, and eventually it just hit me that ‘This is exactly what I want to do in life!’. And so I quit International Business and went on to train to become a chef. 

The first restaurant I worked in was Charlie Trotter’s in Chicago which was considered one of the best kitchens in America - and the world - at the time. It was an absolutely life-changing experience, like getting my MBA from the Harvard of kitchens. Charlie was a meticulous teacher and mentor who taught me about resilience, grit and the pursuit of excellence in the kitchen. Till this day, I still consider Charlie to be one of the most important influences on my career as a chef. 

After my time spent training with Charlie Trotter, I travelled to Reims, France to train with Gerard Boyer in his three Michelin-starred Les Crayeres. I also had the opportunity to work with Daniel Boulud and Joachim Splichal before joining Raffles L’Ermitage Hotel in Beverly Hills as Executive Chef of JAAN, a restaurant which I also opened for them in Singapore. 

Fast forward a couple of decades, now having opened a number of restaurants across the globe, I often joke and say that those semesters of studying International Business did at least pay off in the end!