Dani García, Bibo

The chef Dani García is positioned as one of the Andalusian chefs with the greatest international projection to this day. Dani defines himself as an ‘artisan of flavor’ who manages to combine the products of his land together with the techniques and ingredients of the most international cuisine. The story began to be written in 1998 to 2004, achieving the first Michelin star in the family project Tragabuches, where he develops a kitchen full of intention, youth and color. It will be in Calima from 2005 to 2013 where he reaches maturity as a chef, masters the technique and becomes the first two star chef in Andalusia. A stage that supposes a great evolution and learning since it develops a kitchen full of imagination, where the technique is at the service of the flavor. It is in November 2018 when he receives his third Michelin star at Dani García Restaurant and, with almost 20 years of experience in the kitchen, the story continues to be written. The following year, he decided to retire from haute cuisine to undertake new business projects related to hospitality.