Dani García is one of the most famous chefs in Spanish haute cuisine and passionate about local gastronomy and product. His cuisine blends Andalusian tradition with a sophisticated and innovative style and with a strong focus on the quality of the product, always treated with the utmost respect and care.
After obtaining three Michelin stars with Dani García Restaurante in Marbella, Dani decided to take his cuisine around the world, opening restaurants in Dubai and New York, among others. Dani currently holds two Michelin stars at his fine dining restaurant Smoked Room in Madrid.
"For any chef to receive this recognition is unique and special. It is the ultimate in the world of cuisine and it is a real source of pride. For me, Andalusian cuisine is my home, my family, my culture. It is what I have seen and eaten all my life. It is my essence." Dani García
As Chef Consultant at Dani Brasserie, Dani combines a unique fusion of flavours and innovation with a touch of fun, with the great authenticity and passion that defines him.
You gained your first Michelin star at the age of 24 and later three Michelin stars with Dani García Restaurante in Marbella. What does this signify to you and what does Andalusian cuisine represent to you?
For any chef to receive this recognition is unique and special. It is the ultimate in the world of cuisine and it is a real source of pride. For me, Andalusian cuisine is my home, my family, my culture. It is what I have seen and eaten all my life. It is my essence.
After the success, you wanted to expand globally with the opening of restaurants in Dubai and New York, among others. How do you successfully balance running several restaurants across different continents?
Luckily, I have a team that accompanies me so that I can be there for everything and that our identity is not lost. In each country, such as Doha, London or New York, we have people who have trained with us and, in addition, at the opening we have been there to see everything and make it perfect. When we open in Dubai, which we will do at the end of this year, we will do the same.
How do you combine success?
It is daily work without rest.
What research was necessary to adapt your Andalusian cuisine to the menus that you propose in Madrid, as you are also the Chef Consultant at Dani Brasserie, at the Four Seasons?
Whenever we have a project, we analyse and study where we are and what we want. In Dani's case we are in Four Seasons, which is one of the best hotels in the world. We wanted you to be able to have the most special food with unique dishes that were in my three Michelin-starred Dani García Restaurant, such as the nitro tomato, for example. Or you can have a Rossini burger. There is a very varied menu that adapts and changes according to the season, so you can play with different products or types of preparation.
What is the premise of your two-Michelin-starred fine dining establishment, Smoked Room in Madrid?
Enjoy. But in Smoked and in any of my restaurants. And, in the case of Smoked Room, let yourself be carried away by the omakase*.
* Omakase (Japanese: お任せ, Hepburn: o-makase) is a Japanese phrase, used when ordering food in restaurants, that means 'I'll leave it up to you'.