October 3, 2018
Dani García (Restaurante Dani García)
Daniel García (Marbella, 1975) is probably the most important Andalusian cook of his generation and an essential benchmark of avant-garde Spanish cuisine. Trained at La Cónsula, the prestigious Catering and Hospitality School in Málaga, he began his career in 1996 under the wing of Martín Berasategui from whom he acquired his passion for cooking, his discipline and thorough work ethic, as well as an understanding of how to balance ingredients, something that is clear in all his dishes.
When he was barely 23, he took over the kitchen at Tragabuches in Ronda – the Andalusian restaurant that became legendary at the turn of millennium – and, where just a few years later, at the age of 25, he obtained his first, coveted Michelin star. In 2005 he moved to Marbella where, at the head of Calima, at the Meliá Don Pepe Hotel, he was awarded his second star in 2010 and, along with it, his confirmation as one of the pivotal cooks of the new Spanish avant-garde.
It was a time when he worked on a range of diverse projects – some more successful than others – giving rise to his involvement in La Moraga, a chain of gastrobars with half a dozen establishments in Madrid and on the Costa del Sol, and to Manzanilla which opened in New York, in 2013. A period of personal growth and a time to mature.
In 2014 he made his biggest leap when he went to work at the Hotel Puente Romano, setting up Restaurante Dani García and the BiBo Andalusian Brasserie & Tapas. This professionalized the group and it expanded with: the opening of BiBo Madrid; the creation of Dani García Eventos – an haute-cuisine catering service; Lobito de Mar – an urban beach shack on Marbella’s Golden Mile; and the Dani García Foundation, dedicated to research, education and the dissemination of healthy eating habits during childhood. A process that has just begun and which will lead him to enjoy new ventures in the near future.
Dani García’s cuisine is based on produce, with Andalusian recipes at its heart and international flavours as a common thread. His flavours are traditional yet he imbues them with new textures, avant-garde cooking techniques and temperature contrasts that result in beautiful and imaginative presentations; dishes laden with nuances.
By Carlos Mateos