Dani Garcia Restaurant
Dani Garcia was born in the coastal town of Marbella, Spain. The chef and owner of Dani Garcia Group – parent to Bibo, Dani Garcia Restaurant, Lobito De Mar, Leña, Smoked Room and Dani Brasserie, and in December 2021, the grand debut in New York City with the opening of elevated dining restaurant: Casa Dani.
An artisan of flavor
The chef Dani García is positioned as one of the Andalusian chefs with the greatest international projection to this day. Dani defines himself as an ‘artisan of flavour’ who manages to combine the products of his land together with the techniques and ingredients of the most international cuisine.
The story began to be written in 1998 to 2004, achieving the first Michelin star in the family project Tragabuches, where he develops a kitchen full of intention, youth and colour. It will be in Calima from 2005 to 2013 where he reaches maturity as a chef, masters the technique, and becomes the first two-star chef in Andalusia. A stage that supposes a great evolution and learning since it develops a kitchen full of imagination, where the technique is at the service of the flavor. It is in November 2018 when he receives his third Michelin star at Dani García Restaurant and, with almost 20 years of experience in the kitchen, the story continues to be written.
“Think local and cook global”
The cuisine of Dani Garcia Restaurant has been a brilliant cuisine in continuous reinvention and evolution, which was based on the philosophy of “think local and cook global” and had no frontiers because it was born to fulfill the dreams of those who tried it. And dreams, like magic, have no limits.
“Now, my dream is to be walking through Marbella on Sunday, knowing that half the town is eating my cherry gazpacho or my oxtail brioche”