Interview
Dani García: On Fire, But Always Grounded
Dani García is not just a chef. He’s a storyteller whose language is food, and his stories are cooked over open flames, served with emotion, and rooted in Andalucía but destined for the world.
With three Michelin stars behind him and a bold vision ahead, García sat down with us in Dubai to talk reinvention, comfort food, and how happiness — not accolades — drives every dish he creates.
With three Michelin stars behind him and a bold vision ahead, García sat down with us in Dubai to talk reinvention, comfort food, and how happiness — not accolades — drives every dish he creates.
When Dani García closed his iconic three-Michelin-starred restaurant in Marbella, the culinary world gasped. Why would a chef at the peak of success walk away?“I wanted to be happy,” he says simply. “I was tired of cooking in fine dining for 25 years. I needed a new kind of challenge.”
That challenge? Making Spanish cuisine more accessible without losing its soul. Today, he runs a growing empire across the globe—from Leña and Smoked Room in Dubai to upcoming projects in Miami, LA, Paris, Mallorca, and Ibiza. The focus remains the same: flavor with feeling.
“I covered my ego when I was young. Now, I just want to enjoy the work — and feed more people.”
That challenge? Making Spanish cuisine more accessible without losing its soul. Today, he runs a growing empire across the globe—from Leña and Smoked Room in Dubai to upcoming projects in Miami, LA, Paris, Mallorca, and Ibiza. The focus remains the same: flavor with feeling.
“I covered my ego when I was young. Now, I just want to enjoy the work — and feed more people.”
From Fine Dining to Global Dining
Originally from Andalusia, Dani García carries the spirit of southern Spain in every dish. But his experience is global. He began traveling for culinary collaborations in his early twenties and has cooked everywhere from Tokyo to New York.
He fuses tradition with international techniques, creating menus that are deeply personal and created in theory. “Inspiration doesn’t come from the beach,” he laughs. “It comes from working. From sitting down, thinking, drawing, reading. You can cook without cooking. It all starts in your mind.”
His creative process begins in a dedicated space in Marbella — half test kitchen, half library —where menus are constructed like architecture. This method is how each concept, from the elegant Smoked Room to the vibrant BiBo, is developed.
He fuses tradition with international techniques, creating menus that are deeply personal and created in theory. “Inspiration doesn’t come from the beach,” he laughs. “It comes from working. From sitting down, thinking, drawing, reading. You can cook without cooking. It all starts in your mind.”
His creative process begins in a dedicated space in Marbella — half test kitchen, half library —where menus are constructed like architecture. This method is how each concept, from the elegant Smoked Room to the vibrant BiBo, is developed.
The Chef and His World
“I first came to Dubai 20 years ago,” García recalls. “Back then, it was just Burj Al Arab and a handful of hotels.” Over the last decade, he’s watched the city evolve into a culinary capital. But only recently did he feel the timing was right to open his own restaurants here.
“The scene has changed. There are now local hospitality groups, amazing brands, and so much energy,” he says. In 2023, he opened Leña and Smoked Room in St. Regis Gardens on Palm Jumeirah—two spaces that represent different sides of his fire-focused philosophy.
Within just six months, Smoked Room Dubai earned a Michelin star.
“We’re not just opening restaurants,” he adds. “We’re creating experiences.”
“The scene has changed. There are now local hospitality groups, amazing brands, and so much energy,” he says. In 2023, he opened Leña and Smoked Room in St. Regis Gardens on Palm Jumeirah—two spaces that represent different sides of his fire-focused philosophy.
Within just six months, Smoked Room Dubai earned a Michelin star.
“We’re not just opening restaurants,” he adds. “We’re creating experiences.”
Why Dubai?
Despite his accolades, García still has humble food cravings. “My comfort food?” he smiles. “A bikini. Just a really good ham and cheese sandwich. But made with the best butter, the best bread.”
That respect for quality translates into everything he creates—from luxurious tasting menus to crispy croquettes. And his love of fire is more than just a visual. “It’s a language,” he says. “In Leña, it’s casual. In Smoked Room, it’s refined. But it’s always honest.”
That respect for quality translates into everything he creates—from luxurious tasting menus to crispy croquettes. And his love of fire is more than just a visual. “It’s a language,” he says. “In Leña, it’s casual. In Smoked Room, it’s refined. But it’s always honest.”
Comfort Food, Fire, and Feeling
From Marbella to Miami, Dani García’s dream continues to grow. But the goal stays the same.
“The world is big. The opportunities are endless. But no matter where we go—Spain, Dubai, LA—it’s always about making people happy through food.”
And who would he cook with again, if given the choice? “Nobu,” he says without hesitation. “He’s a visionary and a friend.”
“The world is big. The opportunities are endless. But no matter where we go—Spain, Dubai, LA—it’s always about making people happy through food.”
And who would he cook with again, if given the choice? “Nobu,” he says without hesitation. “He’s a visionary and a friend.”
What’s Next
- Breakfast or dinner? — Dinner
- Tea or coffee? — Coffee
- Fine dining or street food? — Both
- Sweet or savory? — Savory
- Cooking alone or with a team? — Alone at home, with a big team at work
- Favorite dish to eat? — Gambas al ajillo—prawns in garlic and olive oil
- Go-to comfort food? — A perfect cheese and ham sandwich (aka bikini)
- Russian favorite? — Pelmeni, Varenyky, and especially Belyash
- Chef you'd love to cook with again? — Nobu — “an amazing person and visionary”
Blitz Round with Dani García
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At the end of the day, it’s not about Michelin Stars. It’s about happiness — mine and the people who come to eat
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Date of the article's release: Spring 2025