+ A
A -
Tribune News Network
Doha
ADRIFT Anda, the new Italian restaurant concept created by Michelin star-rated Chef David Myers – known to foodies worldwide as Gypsy Chef – has opened at Le Royal Méridien Doha, the timelessly chic hotel located in the heart of Lusail.
This week, Myers hosted an exclusive sneak peek of his new restaurant during an intimate lunch and dinner event at the soon-to-be-opened ADRIFT Anda. Guests were treated to a selection of antipasti, crudo, signature pastas and pizzas paired with aperitivo-style drinks by celebrated bartender Jimmy Barrat. They later enjoyed a live cooking demonstration by David Myers while he also shared his fondest travel memories from across Italy, the inspiration behind ADRIFT Anda.
David Myers is an internationally lauded chef and restaurateur, and a global citizen with an insatiable hunger for travel. He has opened restaurants across Asia, the US and the Middle East, most recently ADRIFT Burger Bar in LA and at Expo 2020 Dubai, and ADRIFT Kaya in New Delhi. His culinary success has garnered him recognitions from titles such as Food & Wine, Michelin guide and James Beard Foundation, as well as guest appearances on TV shows including Hell’s Kitchen, Top Chef and Master Chef. Recognized for his unique ways of marrying his two greatest passions; food and travel, David, under the handle @GypsyChef, curates and innovates new, captivating experiences for diners around the globe. In each of his restaurants, David draws upon the indigenous flavours and ingredients discovered through his travels to create a collection of truly engaging concepts.
Commenting on his new venture, Chef David Myers, said: “I’m incredibly excited to open ADRIFT Anda at Le Royal Meridien in Doha! ADRIFT Anda, like all my other restaurants, is a concept that is inspired by the memories, encounters and experiences I’ve had on my travels around the world. In this particular case, after journeying from Tuscany, through Rome, down to Naples, I found myself drafting the core menu for ADRIFT Anda on a napkin inspired by the very best of a Roman trattoria, Neapolitan pizzeria and a Florentine steakhouse.”
Doha
ADRIFT Anda, the new Italian restaurant concept created by Michelin star-rated Chef David Myers – known to foodies worldwide as Gypsy Chef – has opened at Le Royal Méridien Doha, the timelessly chic hotel located in the heart of Lusail.
This week, Myers hosted an exclusive sneak peek of his new restaurant during an intimate lunch and dinner event at the soon-to-be-opened ADRIFT Anda. Guests were treated to a selection of antipasti, crudo, signature pastas and pizzas paired with aperitivo-style drinks by celebrated bartender Jimmy Barrat. They later enjoyed a live cooking demonstration by David Myers while he also shared his fondest travel memories from across Italy, the inspiration behind ADRIFT Anda.
David Myers is an internationally lauded chef and restaurateur, and a global citizen with an insatiable hunger for travel. He has opened restaurants across Asia, the US and the Middle East, most recently ADRIFT Burger Bar in LA and at Expo 2020 Dubai, and ADRIFT Kaya in New Delhi. His culinary success has garnered him recognitions from titles such as Food & Wine, Michelin guide and James Beard Foundation, as well as guest appearances on TV shows including Hell’s Kitchen, Top Chef and Master Chef. Recognized for his unique ways of marrying his two greatest passions; food and travel, David, under the handle @GypsyChef, curates and innovates new, captivating experiences for diners around the globe. In each of his restaurants, David draws upon the indigenous flavours and ingredients discovered through his travels to create a collection of truly engaging concepts.
Commenting on his new venture, Chef David Myers, said: “I’m incredibly excited to open ADRIFT Anda at Le Royal Meridien in Doha! ADRIFT Anda, like all my other restaurants, is a concept that is inspired by the memories, encounters and experiences I’ve had on my travels around the world. In this particular case, after journeying from Tuscany, through Rome, down to Naples, I found myself drafting the core menu for ADRIFT Anda on a napkin inspired by the very best of a Roman trattoria, Neapolitan pizzeria and a Florentine steakhouse.”
