Dani García

Dani García (Marbella, 1976) studied at the La Cónsula Hospitality School in Málaga and was another of the apprentices of Martín Berasategui who were quick to become leading stars on the Spanish culinary scene. Today, together with José Carlos García (El Café de París in Málaga) and Ángel León (Aponiente in El Puerto de Santamaría), he leads the way for new Andalusian cuisine.The key to many of his creations is that he brings out their Andalusian essence using tons of imagination, not to mention scientific techniques. Dani García first attracted media attention when he took over the kitchen at the Tragabuches restaurant in the spectacular mountain town of Ronda (Málaga) and demonstrated his interest in culinary innovation. In 2004, he was taken on by the Meliá hotel group to set up the Calima restaurant in Marbella (Málaga). There, in collaboration with Raimundo García del Moral, Professor of Pathological Anatomy at the University of Granada, Dani was the first to develop the culinary use of liquid nitrogen at -196ºC (-303ºF). For a time, he was the only European chef, apart from Blumenthal and Adrià, to use the properties of nitrogen in cuisine. Some examples of this innovative technique are his 'Frozen raff tomato popcorn with raw Motril baby shrimp', and 'Cold olive oil semolina with ham and croutons'. Another of his discoveries was that certain marine species such as red mullet or sole, when submerged in olive oil at 170ºC (338ºF), swell up like balloons while the skin becomes crisp and the flesh cooks gently in steam. Other fields of study include how to use olive oil at -15ºC (5ºF). and new ways with cuts of Ibérico pork.

A great name of new Andalusian cuisine

Dani is a great believer in the potential of the traditional Andalusian products and recipes. Another clear example are cold soups, one of the bastions of Andalusian cuisine, but going beyond the legendary gazpacho and ajoblanco (a cold soup made of garlic and almonds). This chef not only respects tradition but renews it and gives it added appeal. In early 2008, Dani García took charge of the Meliá hotel bars and restaurants named Uno by Dani García. The first was opened in Madrid and offered international cuisine with an Andalusian and avant-garde slant. Two events of importance for his career took place in mid-2008. His Calima restaurant re-opened after thorough structural alterations expanding both kitchen and dining area, and Dani announced his personal culinary concept called 'Cocinacontradición', which brings together classic flavors and contemporary preparations.His relationship with Calima restaurant finished in 2013 and in 2014 Dani García started a new time managing the kitchen of a restaurant in Marbella, called Dani García Restaurant and located in Puente Romano Beach Resort Marbella. He received the third Michelin Star in 2018, and some months later he decided to close its Michelin-starred restaurant, in a shocking yet thoughtful decision which marked the starting point for its international expansion.

Conquering the World

From that moment on, Dani García Group has created many different restaurant concepts under the base of the philosophy of “local thinking and global cooking”, which has no borders. With openings in Marbella, Madrid, Doha, London, Dubai, Paris or New York, people from all over the world has now the possibility of tasting his cuisine. In Madrid he runs Smoked Room, a fine dining experience that has been awarded with two Michelin stars, while in New York City he offers Spanish dishes & tapas amid stylish surroundings in Casa Dani. In Doha, he runs the renowned Andalusian tapas BiBO restaurant (which can also be found in London) and Lobito de Mar, specialized in Spanish Seafood. He is also present in Dubai with his steakhouse Leña and a version of his awarded Smoked Room concept. Paris is home to La Chambre Bleue, his tribute to French cuisine, of course mixed with his Andalusian roots. A culinary force with no boundaries.