Myers went on to open Pizzeria Ortica in Costa Mesa and French bistro Comme Ça in Los Angeles and Las Vegas. After those formative years, it was time for another move, even further west, to Asia. “Asia for me is like a second home. Singapore was the first stop and I loved it. It was so different to anything back home in the US. For whatever reason, I completely resonate with it. Whether it’s the food, the smells, the richness in the air, the cultures…”
In fact, the Nipponophile has five outlets in Japan — David Myers Café; Salt Water and Sola, a patisserie in Tokyo; Salt Water Kitchen in Nagoya and 72 Degrees in Ginza. Elsewhere on the continent, the chef helms Adrift in Singapore and AnOther Place in Hong Kong.
This brings us to the present day where, in another westerly move, the chef has landed in the Middle East, namely Dubai, to open three distinct concepts at the Renaissance Downtown Hotel this month. Set in Dubai’s Business Bay district and perched on the Dubai Water Canal, it’s an area rife with openings and activity. Speaking about his impressions of the emirate, Myers says: “Dubai is such a hub. It’s a melting pot of cultures and it’s such a cosmopolitan city. It’s been developing year on year in such a fast, trend-setting fashion. If you’re going to be considered a global restaurateur and you’re not in Dubai, then you’re not a global restaurateur.”
Myers places great importance on being part of Dubai’s maturing culinary scene and sees great potential in his partnership with the property that houses his venues: “You’ve got to be here. You’ve got to be on the map, so when this opportunity came up for this particular project, it just fit. It’s a boutique hotel, 300 rooms; all the other hotels are really large with large restaurants, but to be able to bring three really cool, unique, authentic concepts to this hotel and to this location is exactly what we do.”
As was the case when the chef began travelling to Asia, he is inspired by the local culture and the food. He explains: “For me it’s a real honour and a pleasure to be able to go to another country and be a part of it for a bit and to learn and be a guest here. I really appreciate it. In fact, I’m starting to learn some Arabic words. I’m at my peak when I’m in a new country and learning.”
Talking about his Italian concept, Myers explains: “Basta is focused around three distinct areas of Italy. For Rome, we’re focusing on the classic pastas, so the amatriciana, carbonara, really simple, pure, classic dishes. I wanted the buzz from Roman-style restaurants to be here. I want it to be fun and high energy and vibrant. That’s why we picked Rome as the heartbeat.”
The two other parts of the Basta equation are pizza inspired by Napoli, and from Tuscany and Florence, bistecca fiorentina. Myers explains: “In that region it is very common to have steak. They grill it over vines and it’s beautiful, thick juicy slabs of beef, spicy pickled onions and just olive oil, a little bit of parmesan and some rocket. It’s a perfect dish. It’s very authentic in the sense of how we’re delivering it but it’s through my filter as a chef and as a creator.”
Staying in the Mediterranean, Bleu Blanc will focus on French cuisine and is reminiscent of a Provençal–style farmhouse. Myers says: “I‘ve always envisioned it in my mind as this beautiful white old farmhouse that’s been modernised inside so you have a mix of old and new. And you’ve got all the new things on the kitchen but you’ve got the mirrors from the 1800s and silverware from the 1900s.”
In terms of cuisine, the chef affirms that the concept is also a blend of modern and traditional. Most dishes will be prepared on a mammoth, state-of the-art grill that dominates the dining room. Myers says: “It’s all about cooking over a live fire. Everything in Bleu Blanc is about our grill. Ember roasting everything from the meats to the seafood and the vegetables, even some of the desserts. There’s something so beautiful and satisfying and pure about cooking over a live fire and there’s really no room for error. It’s the original way to cook.”
The ambiance at Bleu Blanc is equally rustic. Myers says: “It’s meant to feel like you’re at my house. This rug is an exact replica of what I have in my home. It’s really a home setting; that’s what I wanted to capture. The food here is meant to be shared and it’s meant to be a relaxed environment. Whereas Basta has the energy and excitement, up here it’s more chilled.”
Reflecting the bistronomy trend that has been building momentum over the past year, the chef explains: “The cuisine we’re going to be doing is fine dining but the ambiance, the way we deliver it is going to be very casual. To me this is the new modern fine dining. You won’t see white tablecloths, you won’t see anyone very stiff walking around. It’s very casual, very relaxed but ‘on’ in the style of plating and cooking that we do.”
A lot of thought has gone into the tableware: “All of our plates are handcrafted by artisans in the US. We have 15-20 different vendors that we purchase from just for our plates alone. So when you lay out all the plates across a table, it’s art. It’s a beautiful selection. It’s very real and very raw so you can touch and feel. It’s approachable.”
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