Thank you for joining us today. Could you share your career journey and how you entered the hospitality industry?
Becoming a chef wasn’t a childhood dream of mine. Growing up in a family that encouraged traditional professions, my decision to pursue culinary arts was unexpected. Despite initial skepticism from my parents and friends, my enthusiasm for cooking never wavered. I have cherished memories of visiting markets and farms with my father, which fueled my interest in the restaurant sector. My culinary training began at a pioneering school on the Costa del Sol, where I was mentored by esteemed chefs. My experience in haute cuisine and at prestigious restaurants refined my skills and shaped my culinary philosophy. Earning a Michelin star was a significant milestone that recognized years of unwavering dedication and hard work.
You have successfully combined traditional Andalusian recipes with global influences throughout your career. Can you describe your creative process for developing new dishes?
The creative journey is quite labor-intensive for me. I often admire those who can effortlessly sit by the sea and find inspiration for a dish; that seems impressive. My approach, however, is far more organized: it involves diligent work, gathering references, testing, and refining. It’s only through this methodical process that inspiration strikes. Organization is key. Depending on what I’m envisioning, I start sourcing ingredients. For instance, if I want to create a fresh, raw dish, I focus on Mediterranean ingredients, like sardines, and then brainstorm to make it memorable and shareable. There aren’t rigid rules; the process is dynamic and tailored to each brand’s needs.
With multiple restaurants worldwide, how do you maintain consistent quality and dining experiences across diverse cultural environments?
It all hinges on our teams; that’s the only way it works. It’s not solely my restaurant bearing my name where I’m there every day. We operate on a much larger scale, and our main focus is on recruiting talented individuals we can trust implicitly.
From Tragabuches to Lobito de Mar, you’ve navigated numerous culinary concepts. How do you balance honoring your culinary roots while adapting to changing trends and consumer tastes?
This balance tends to emerge naturally from one’s culture, heritage, and lifetime of cooking. In restaurants like Lobito and Tragabuches, we stay true to traditional recipes, making only technical improvements while keeping their essence intact. In contrast, the concept of BiBo allows us to adapt dishes, such as ceviche, by incorporating local ingredients based on the location.
Each restaurant has its own character. Some are deeply traditional and rooted in local culture, while others embrace a more international flair, focusing on the best local produce at each destination.
Your restaurant, Dani García Restaurant, received three Michelin stars and gained wide recognition. Can you discuss your shift from fine dining to more casual concepts like BiBo Andalusian Brasserie & Tapas, and how you’ve maintained high standards across different dining formats?
After achieving three Michelin stars, I intentionally focused on creating restaurants that appeal to a wider audience. My goal was to craft inviting environments where everyone feels welcome, regardless of their background or attire. Many people find fine dining daunting, often associating it with strict rules and dress codes. At places like BiBo, I strive to change that perception, ensuring guests have a relaxed and comfortable experience. This ambiance is carefully curated through choices in furniture, lighting, music, and even aromas.
Your experience on “Hacer de Comer” showcased your culinary talents on television. How has this exposure impacted your approach to cooking and managing restaurants?
Participating in that television show was a significant step for us, allowing us to communicate our new direction and vision for the future. The year we received our third Michelin star, it was crucial to expand perceptions of our brand beyond fine dining. We wanted to convey the breadth of our culinary identity, including our embrace of traditional cuisine. This was a key reason I agreed to participate in the Spanish television program, which I thoroughly enjoyed and would be eager to revisit when the company is more firmly established. Moving forward, my focus is on sharing our philosophy and connecting our cuisine with people more closely.
With new BiBo locations in Doha and other international cities, how do you adapt your cuisine to cater to local preferences while preserving the essence of Andalusian gastronomy?
Each menu is designed with its location in mind. When entering a new country, adaptation is essential. This flexibility is necessary even within the same country, where cultural differences can be vast, as seen in Madrid compared to Marbella. We customize our approach based on the audience, sourcing local ingredients, and considering regional food trends.
For example, diners in Qatar have different culinary preferences than those in other areas. Therefore, we modify our offerings to meet local expectations, avoiding alcohol in our dishes. Similarly, in Leña Dubai, we omit pork products. Each restaurant opening involves a unique strategy, yet we always strive to maintain the underlying essence of our concepts.
Smoked Room introduced a distinct concept centered around smoke and embers, garnering two Michelin stars in just six months. What inspired this idea, and how do you continue to challenge culinary limits?
Smoke was a natural choice for us. Smoked Room was born from Leña and aligns perfectly with its culinary legacy, which focuses on grilling while also incorporating elements of haute cuisine. This concept marked a new chapter for us, emphasizing gradual evolution and brand enhancement. While it’s unclear how far we’ll take this concept or if we’ll innovate it further, our aim is to continually advance and refine our cuisine to satisfy our audience’s desires.
Your restaurant group has seen impressive expansion, with new openings in diverse locations like Ibiza, New York, and Dubai. What criteria do you use when selecting new venues, and how do you ensure each reflects the Dani García Group’s ethos?
We receive numerous location offers from around the world weekly, and each is assessed in line with our company’s objectives.
Currently, we are focused on expanding Leña and Smoked Room to cities such as London, New York, and Miami, where development is underway. Offers we receive depend on factors like the city, context, and partnership dynamics. For instance, we are excited about a potential project in Mallorca that aligns perfectly with our values— it’s a family-run property managed by Mandarin Oriental in an enchanting setting. Opportunities like that are hard to ignore!
Looking forward, what ambitions do you have for the Dani García Group in terms of culinary innovation and global growth?
Our aspiration is to globalize the Leña brand. As mentioned, we are prioritizing locations in Miami, New York, and London, with projects already in motion. Our next opening will be in Barcelona, and we’re keen to explore expansions in destinations like Ibiza and Morocco. We’re excited about the many places we want to grow into and remain dedicated to our expansion efforts.
For more information, visit: BiBo Shoreditch.
