Meet The Michelin Star Chef Who Is Redefining Japanese Cuisine In Delhi

Delhi-based foodies, assemble! Chef David Myers has whipped up a new Japanese menu for ADRIFT in JW Mariott. Through his many travel stories and learnings, he aims to unveil a delectable experience that redefines the age-old Japanese Izakaya. The all-new menu fuses his California influence with authentic Japanese flavours. Think Shishito Peppers with Hokkaido sea salt, Robata and Yakitori selection featuring King Crab with Ponzu or even lobster with Lemon Miso Butter amongst others.

Manifestcatches up with Chef Myers and speaks to the man behind the matter. Here's an excerpt from our chat...

Manifest: Tell us about your new menu at ADRIFT?David Myers: “It’s been amazing experimenting with new techniques for ADRIFT. I’ve learnt many tips during my travel that I wanted to try. Our new menu at Adrift is a reflection of my recent travels in Japan. It’s inspired by the wonderful ingredients that are in season during summer until early fall.”

M: How is it different from the old one?DM:“Think of it as an album where we just added new songs! It’s based on my inspiration from the trip… I have been wanting to bring these ideas to life. The menu continues to be Japanese so that we don’t digress from our original menu. But, it of course has that Adrift California edge.”

M:  What do you think Delhites will love the most out of your menu?DM:“⁠I think they’re going to love the fun nature of the dishes and how they are plated, as well as, the impeccable ingredients that were sourced directly from Japan to curate.”

M: How does food shape relationships?DM:“I believe food is the ultimate bridge for people in all cultures. There’s nothing like breaking bread and having a conversation. All disagreements seem to fall away when you’re having a great meal. Isn’t it?!”

M: What’s your take on classic Indian food?

DM:“You all are very lucky to have such great food here and I love it! I’m so impressed by all the different styles and variations throughout the regions in India. It’s one of my favourite cuisines to explore and I look forward to spending many, many more years doing just that.”

M: Tell us about your favourite dish from the menu and how did you craft it.DM:⁠Well, I have many new dishes on the menu that I love but there are some that I believe are fun. One that really excites me is honestly simple. It is our fried chicken wings that are seasoned with a spicy chili vinegar sauce and served with yogurt and chopped Japanese pickles. This dish is a playful take on spicy chicken wings and the feedback we received from guests so far has been amazing.”

M: How does the ambience of a place influence one’s experience in enjoying food?

DM:“The ambience at ADRIFT is one of the pillars of our dining experience. For us, it must be not only lively but also luxurious and comfortable. Which is why we are so thrilled to have worked with renowned interior designer Sir Timothy Oulton to design our restaurant. We have also incorporated one-of-a-kind furniture from Oulton and that just makes all the difference.”

M: How do you plan your day as a restaurateur?DM:“Since I’m constantly on the move between all the restaurants, my day typically begins with a review of our previous evenings, service notes as well as revenue checks. We then have weekly meetings with teams who are overlooking new projects and the ones in development. Lastly, I check in with our global team who are based out in different time zones to get a lowdown of what’s happening. It is a bit challenging, but well worth it.”

M:  Lastly, what is your biggest takeaway from life when travelling for views and food?DM: “What I’ve learned over the years is to slow down. Enjoy every moment, take the extra time to visit that cool site or restaurant… Most importantly embrace every interaction. That’s the magic and beauty of travel. I can’t tell you how many new friends I’ve made around the globe and what’s exciting is that everybody loves great food.”