A highly successful chef and entrepreneur, Dani Garcia rose to fame with his "Dani García Restaurante," but his culinary ventures go far beyond a single establishment. The chef is dedicated to advancing and popularizing Spanish and Andalusian cuisine, as evidenced by several initiatives launched in recent years.
Born in 1975 into a family of restaurateurs in Marbella, Dani Garcia developed his passion for food at the family restaurant "Tragabuches." After completing his training at culinary school, he began his career in 1996 under the renowned Martín Berasategui.
Returning home, between 1998 and 2004, he worked diligently at the family restaurant "Tragabuches" in Ronda, earning a MICHELIN Star at the young age of 25. Later, the restaurant relocated.
In 2005, he opened his first restaurant in Marbella, "Calima," which has since closed, where he solidified his reputation as a chef, becoming the first chef in Andalusia to receive Two MICHELIN Stars, the first in 2007 and the second in 2011.
In 2013, he ventured to New York, where he learned new business models, techniques, and ingredients; he grew both personally and professionally, defining his style as a multicultural chef.
In 2014, Dani opened the gastronomic restaurant "Dani García Restaurante" to unleash his creativity. He also launched "BiBo," a casual gastronomy concept, with a second branch opening in Madrid in 2016, earning him the prestigious Sánchez Cotán Award from the Royal Academy of Gastronomy for the best design of the two menus. The following year, in 2017, he won the Prix Versalles Award for the best restaurant design in Europe with "Bibo Madrid."
Since then, Dani has not slowed down. He consolidated all his professional projects under the Grupo Dani García, which includes a series of restaurants, Dani García Events, a catering line, and the Dani García Foundation. The latter is a non-profit organization committed to social activities, research, education, and the promotion of dietary habits as a tool for preventing, diagnosing, and treating childhood illnesses.
In November 2018, Dani received his third MICHELIN Star at "Dani García Restaurante," but shortly after, he made the decision to renounce it and close the restaurant to focus on making Spanish gastronomy more casual and accessible to all.
During the pandemic, he developed the home delivery project "La Gran Familia Mediterránea," which now includes 10 kitchens spread across Madrid, Barcelona, Seville, Malaga, and Marbella.
In 2020, he was awarded the title of "Favorite Son of Andalusia," and the following year, the "Smoked Room" restaurant in Madrid received Two MICHELIN Stars, just six months after its opening.
In 2023, the "Grupo Dani García" includes: "Alelí," a slice of Italy inspired by Fellini's La Dolce Vita or Paolo Sorrentino's La Grande Bellezza, located in Marbella, along with one of the two "Tragabuches" restaurants, the other in Madrid; "Kemuri," a Japanese restaurant in Marbella; "BIBO," a chain with six branches scattered throughout Spain, London, and Doha; "Lobito de Mar" with four branches across Spain and in Doha; "Leña," already open in Marbella and Madrid, with Dubai next on the list; the award-winning "Smoked Room" in Madrid, with a branch to be opened in Dubai; "El Coleccionista," a gastronomic cocktail bar in the Spanish capital; "Dani Brasserie," offering cosmopolitan and casual dishes without losing the essence of Mediterranean cuisine, in Madrid; "Casa Dani," an informal spot to savor Andalusian cuisine in New York, with Los Angeles on the horizon; "El Pollo Verde," the chef's first fast-food brand; "La Chambre Bleue," located at Maison Delano in Paris, offering Franco-Andalusian cuisine; "La Cabane," a restaurant bar and beach club in Marbella, and finally, "Navidad 2023," an initiative featuring the chef's Christmas menus in various restaurants in Marbella and the capital.
