DAVID MYERS
Nomadic chef, global restaurateur, man behind Singapore’s Adrift
CULINA CULINARY STYLE Nature is my guide. I focus on finding the best ingredients and use simple techniques to bring out their natural n flavours; and my plating reflects this.
SEA SEASONAL INTERPRETATIONS Spring is a season of g growth, blooms and regeneration, and summer is about abo enjoying the produce of spring. Japan is one of the countries that best captures this spirit.
THE FLAVOURS During these seasons, I like to cook light and simple dishes that are healthy and vibrant in taste. Summer is a good time to be in the great outdoors, so fish, meat, shellfish sh and vegetables are usually on the grill and paired with w Pinot Noir. Rosé and champagne are also amazing in the summer. FASHION NOTES Rather than chasing after trends, I like to look at fashion from a craftsmanship perspective. Quality and technique fascinate me, and I admire the work of artisans who are so focused on creating incredible products.
PERSONAL STYLE I love simplicity, and good quality materials and fit are key. My everyday wardrobe staples are James Perse t-shirts with a pair of A.P.C. jeans,Vans sneakers, Oliver Peoples aviators and bracelets picked up from my travels. In summer, board shorts for surfing in the Maldives.
SPRING/SUMMER VISIONS When I think about the season, I see the beautiful waters of the Maldives and Japan’s cherry blossoms, for their growth, beauty and lightness are inspiring—I envision a dish made up of fresh herbs and flowers with delicate, wispy ingredients. I also see wood, a beautiful texture, and what slowly burns into ember, which we use to cook our ingredients over; as well as brassicas— their vibrant green colour really highlights the beauty of nature, and it is a strong representation of spring and summer.