David Myers - Gypsy Chef

Why We Launched Analog Over the years, we’ve been approached by so many people seeking our expertise—whether it was to help with design, operations, culinary concepts, or beverage programs. At the time, we were laser-focused on delivering ADRIFT and creating unforgettable dining experiences within that realm. But then we asked ourselves: Why not share what we’ve built? We’ve cultivated an incredible global network of exceptional talent—from designers and operators to culinary and beverage teams. We thrive on collaboration and innovation, and above all, we love to create. Launching Analog felt like a natural evolution—a way to take what we’re passionate about and extend it to help others realize their vision. With Analog, we’re here to craft concepts no matter how big or small the project. From intimate boutique spaces to large-scale ventures, we’re excited to bring our expertise to the table and deliver bespoke hospitality concepts that are as bold and fresh as the people behind them.

It’s been a while since I’ve checked in with you all, and for my new followers, nice to meet you! I’m Gypsy Chef and I’m the creator of ADRIFT – a collection of unique and captivating culinary concepts that are inspired by my travels around the world. I love to share my experiences of food, travel and fitness, as well as my journey as an entrepreneur in the hospitality industry. For more exclusive content, subscribe to my YouTube channel via link in bio.

Tune into @hellskitchenfox at 8pm EST tonight to see what I had to say about @gordongram 's contestants' efforts. Loved being a guest judge on this episode, giving my two cents on a food topic that's very close to heart...

POV: Tokyo nightlife… but you’re actually in Delhi 🇯🇵🇮🇳 📍Adrift Kaya @adriftkaya_newdelhi Got invited to the 4th anniversary event at ADRIFT Kaya and honestly this place felt completely different from the usual dining spots in Delhi NCR. The restaurant was created by Michelin-starred chef David Myers, also known as the “Gypsy Chef.” What makes him so interesting is that he travels around the world and blends different cultures into his food and restaurants. He opened his first restaurant in LA at just 26 years old, and it earned a Michelin star. You can really feel his love for Japan throughout the entire space. The neon lights, the izakaya atmosphere, the sushi counter, the cocktails, the energy… It feels l like a Tokyo nightlife reimagined in Delhi. And the food was honestly incredible. Not in a “traditional luxury restaurant” way it felt creative, modern, and completely new. Trying each dish genuinely felt like exploring something unfamiliar, and it reminded me how much I love discovering new food and experiences. Not just food, but an experience. 新しいレストランや体験が好きな人はかなりおすすめ。 デリーのめちゃうま日本食レストラン見つけた！ [best sushi in india, best japanese restaurant delhi, tokyo nightlife delhi, japanese izakaya india, michelin chef india, sushi in delhi, luxury dining delhi, aerocity restaurants, hidden restaurants in delhi, japanese food india] #DelhiFood #DelhiNCR #JapaneseFood #IndiaTravel #インド飯

Bright matcha. Tropical layers. A balance of tradition and creativity.⁠ ⁠ Created by Michelin-starred Chef David Myers, the signature menu ⁠ brings Uji matcha together with Bali’s vibrant tropical ingredients.⁠ ⁠ Shop Majicha via link in bio!

Whenever Chef David Myers (@gypsychef ) and his livewire business development manager, Andreja (@andcor ), visit their restaurant, Adrift Kaya, at the JW Marriott, New Delhi Aerocity, they bring with them good food and bundles of joy. So it was at the fourth anniversary of the Delhi outpost of David's chain of global restaurants spread across Los Angeles, Dubai, Hong Kong and Singapore. With seamless backup by their local hero, the Filipino sushi master Vladimir Villarba (@subsumeschef ), and the resident award-winning mixologist, Akshay Thakur, David pulled off a memorable celebratory dinner where many parts of an eight-foot-tall bluefin tuna, newly flown in from Japan, had been put to good use, with lobsters and duck also showing up in delectable new avatars. The cocktails, inspired by the evening's theme, 'When Tokyo Meets The Himalayas', measured up to the high standards of a Myers experience, and the conversation on our table veering around themes dear to journos, from fact-checking to contrarian writing, it was a dinner that promised to become a delicious memory. Even the weather gods nodded in agreement - an unexpected squall brought the mercury mercifully down to bearable levels. The showstopper, though, was David's matcha-making demo with the prized ingredient carried by him from Japan's Uji Prefecture. Yet again, he showed he's both an entertaining storyteller and a competent curator of gustatory experiences. We look forward to celebrating the fifth next year. @gypsychef @andcor @singh_vishal00 @subsumeschef @drinks_artist @jwmarriottdelhi @studio.shibui @adriftkaya_newdelhi @sharma.sandhya @chitrangadagupta @aninditaghosh75 @santa_with_clauses @paolomidharamshi

#ELLEGourmetBigBytes: Adrift Kaya New Delhi (@adriftkaya_newdelhi ) just turned four and its chef David Myers (@gypsychef ) came to the capital for a two-day, dual format dining experience to celebrate the occasion – ranging from a dramatic tuna cutting ceremony paired with innovative cocktails to a moment of pause with a five-course meal and matcha ritual. We caught up with the chef to talk favourites from the new menu, his go-to street food spot in Delhi, what he’s always snacking on while travelling, the strangest diner request he’s ever had, and more. Tune in. . Chef David Myers, Adrift Kaya, New Delhi

4 year anniversary of @adriftkaya_newdelhi @jwmarriottdelhi @gypsychef @andcor @ananthkumar__ @akfilmcrew

Kaya After Dark Join us at 8 PM tonight [Adrift Kaya New Delhi, Adrift Kaya, Kaya After Dark, Tuna Cutting, Anniversary, Celebration, Food, Drinks]

POV with David Myers As Adrift Kaya marks four years, the celebration feels less like a milestone, more like a continuation — of flavours, stories, and a connection that brings him back to Delhi. Join us on 1st and 2nd May. [Adrift Kaya New Delhi, Adrift Kaya, David Myers, Anniversary, New Delhi]

For David Myers (@gypsychef ), matcha isn’t just a drink — it’s always a moment. His daily ritual? Majicha Kakuun and Meisui. Kakuun hits deep — bold aroma, clean umami, crafted from a single, precise leaf. Meisui keeps it smooth — refined, easy, the one you keep coming back to. Two moods. Same obsession. Tap into both with Majicha’s Seasonal Core Kit, paired with a handcrafted chasen by Kazuho. Limited drop. Once its gone, its gone. Get yours via link in bio or send us a DM!

Straight from Kyoto’s oldest heritage tea gardens, our matcha and tea collection carries 500 years of Uji tradition in every leaf.⁠ ⁠ Curated by Michelin-starred Chef David Myers @gypsychef in close collaboration with Yasuyuki Suda — one of Japan’s most revered tea masters and a 10th-Dan National Tea Appraiser — each tea is a testament to a craft that has been honoured and refined across centuries.⁠ ⁠ Shipped fresh and direct from Japan’s most storied gardens to you.⁠ This is MajiCha.