Dani García

Chef Dani García (Marbella, 1975) is considered one of Spain’s most talented chefs. In early 2014, he started a new project in his hometown of Marbella, after leaving the Calima restaurant and opening Dani García Restaurante.

At eighteen, he enrolled at the “La Cónsula” School of Hospitality in Málaga. During his first three years, he learned the basics of national cuisine. In 1998, he opened his first restaurant, Tragabuches, in Ronda, for which he earned a Michelin star in 2000. In 2005, he opened the restaurant Calima, earning his first Michelin star in 2007 and his second in 2011.

Among the numerous awards the Marbella chef has garnered, the “Chef L’Avenir” award (best young chef in Europe) from the International Academy of Gastronomy stands out, placing him on every list as one of the best chefs of today and with the greatest future prospects. He also has three additional restaurants: BIBO Marbella, BIBO Madrid, and Lobito de Mar, as well as a catering line that operates throughout Spain and abroad.

Dani García’s cuisine is innovative, grounded in contrasts, but also embraces the traditional flavors of southern Spanish cuisine. After earning three Michelin stars, he closed the restaurant, determined to bring his cuisine to the world.