With 28 years of international experience, David Miras, Executive Chef at Downtown Rotana, has infused his cooking style with global flavours. He shares excerpts from his culinary journey, from proud moments to his special signature dish.

You’ve worked across continents – from Mauritius to the Middle East. How have these international experiences shaped your cooking style?
Every place I’ve had the chance to cook in has added a new layer to my culinary approach, exposing me to a rich variety of flavours, techniques and ingredients. These experiences continually push me to think more creatively. It’s like handing a painter a new palette of colours, instantly making the work more vivid and expressive. My dishes reflect the unique character of each destination, brought to life by the local ingredients and cultural influences I’ve absorbed along the way.

You’ve appeared in many culinary magazines and on TV. What has been your proudest professional moment in the kitchen so far?
My proudest moment was being named Sous Chef of the Year at the Caterer Middle East Awards in 2010 while working in Dubai. This industry recognition was a powerful affirmation of my dedication and creativity in the kitchen. More than just an award, it was a turning point. It gave me the visibility and confidence to step into leadership roles and has played a key role in shaping the path I’m on today.

During your diverse culinary journey, was there a local ingredient you hadn’t worked with before that ended up surprising you in a good way?
While working in Taiwan, I was introduced to the omakase concept. It wasn’t just about a specific ingredient. It was an entirely different culinary philosophy. Rather than relying on a fixed, printed menu, omakase embraces spontaneity, using only the freshest ingredients available on the day. It also centres on truly listening to the guests’ preferences. This approach changed my mindset. Since then, I’ve prioritised cooking not just what’s on the menu but what the guest genuinely wants.

Tell us about your signature dish at Downtown Rotana and what’s the story behind it?
My signature dish at Downtown Rotana is Seafood Waterzooï. It’s a refined version of a traditional preparation from Northern France and Belgium – a region where culinary heritage is shared across the border. The dish showcases the elegance of simplicity. Fresh Bahraini seafood gently poached in a light mussels and fennel broth, paired with seasonal vegetables.
What makes it special is the story it carries. It represents my belief that great cooking doesn’t need to be complicated, just honest, seasonal and ingredient-led. Bringing this dish to Bahrain allows me to share a piece of my culinary identity, while adapting it to local palates. It’s become a talking point on our menu and one that truly reflects who I am as a chef. ✤