How A Michelin Star Chef Builds A Life Around Food, Travel, And Wellness

The best restaurants don’t just serve plates; they build worlds. Chef David Myers joins us to unpack how a driveway farm stand, a passport full of stamps, and a Michelin star shaped his approach to food, leadership, and life. From Los Angeles to Tokyo, Dubai, and Miami, David shares how he balances French technique with California freshness and global flavors while keeping one rule sacred: keep it simple and make it craveable.We talk about pressure—and why he treats it as a privilege. David opens up about the routines that keep him sharp: daily transcendental meditation, non-negotiable training sessions, and the mindset that turned a pandemic into a platform for transformation. He explains why today’s chef must be fluent in finance, HR, construction, and brand, and how AI can become a practical ally for menu modeling, staffing, and scenario planning without replacing the heart of hospitality.If you’ve ever wondered how to localize a concept across cultures, this conversation is a masterclass. David rejects copy-and-paste expansion, showing how to adapt menus and leadership styles for Japan, the Middle East, and Southeast Asia while protecting brand soul. We also dive into his Miami project, Adrift Mare with AKA, and his next frontier: wellness-driven hospitality that blends performance cuisine, recovery, and design. Along the way, you’ll hear candid advice for chef-founders on mentorship, networking beyond your lane, and committing to a point of view you’d take to Mars.Come for the travel stories and kitchen craft; stay for the blueprint on building teams, chasing authenticity, and creating experiences that linger long after the check is paid. If this episode sparks an idea or shifts your mindset, share it with a friend, hit follow, and leave a quick review so more curious listeners can find us.Thanks for listening! If you liked our episode today, please like, share, and comment!