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.