Dani Garcia
RESUME:
Marbella Hotel Puente Romano Beach Resort＆Spa
2002 First Michelin star to Restaurante Tragabuches
2006 Chef L`Avenir (chef of the future) award granted by the International Academy of Gastronomy
2009 National Award of Gastronomy by the Royal Spanish Academy
2014 Revalidates the 2 * Michelin star in Dani García Restaurant at the Hotel Puente Romano
2018 Third Michelin star to Dani García Restaurante
ADVISOR INVITATION PROCESSING
With two Michelin stars for his restaurant in the Marbella Hotel Puente Romano Beach Resort & Spa, and recognition in the 2016 Bib Gourmand (also from the Michelin Guide), Dani García has positioned himself as one of the Andalusian chefs with the most promising international career at this moment in time. A creative chef who never stops with almost 20 years of experience in the kitchen, his cooking is global and cosmopolitan, feeding off a multitude of influences: from his Andalusian roots, his experiences travelling around the world and from the cultures that he continues to discover, and from all his years of learning.
He was trained at the Malaga Catering School “La Cónsula” – a benchmark in Andalusia, and in 1996 he started his career under the wing of Martín Berasategui, who he claims to share the “chef’s DNA” with. It is in these years that Dani confirmed his drive and passion for gastronomy, defined his style of cooking and choose the flavours that make up the common denominator of his cuisine. And it was Dani who defined himself as a “craftsman of flavour”, and as someone who is able to combine local product with the techniques and ingredients of more international cuisine.
Dani developed a cooking style filled with intention, youth and colour during his time at Tragabuches (1998-2004), where he was awarded his first Michelin star when he was only 25 years old. Then in Calima (2005-2013) he matured as a chef, perfecting his techniques and becoming the first chef in Andalusia with two Michelin stars. A stage which involved a great deal of learning and evolving, as he developed a culinary style full of imagination where technique is there to serve flavour.
