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Dani Garcia

Dani García is a Spanish chef with an international profile and a diverse portfolio of restaurant concepts. He is known for his innovative approach to popularizing Andalusian cuisine around the world, blending traditional flavors with modern techniques. A Michelin-recognized culinary talent, García earned international acclaim with his three-star Marbella restaurant, Dani García Restaurante, before shifting his focus to more accessible dining concepts worldwide. His restaurant ventures now grace a variety of major cities, including Casa Dani in New York, a Mediterranean-inspired space that introduces American diners to Andalusian flavors with a sophisticated yet welcoming touch.
Dani Garcia
Chef
Chef Dani Garcia

The Chef

García’s culinary journey began in Marbella, Spain, where his passion for cooking developed early, inspired by Andalusian traditions. He honed his skills at the La Cónsula Hospitality School in Málaga, then worked under acclaimed chef Martín Berasategui, whose mentorship shaped García’s blend of Spanish flavors and contemporary techniques. Winning Tragabuches in Ronda a Michelin star, his career then soared as he guided the Marbella restaurant Calima towards its first and second Michelin stars in 2007 and 2010 respectively, establishing him as a leading figure in Spanish fine dining.  

In 2014, he opened Dani García Restaurante, which by 2019 had achieved the major milestone of three Michelin stars, marking a first for Andalusian cuisine. Just weeks after this success, however, García made the bold decision to close the restaurant, shifting his focus to bringing high-quality Spanish flavors to a broader audience. This pivot led to the expansion of his restaurant group, which now includes concepts like BiBo, Leña, and Lobito de Mar, offering a range of styles from tapas to upscale dining. García’s growing global presence includes locations in Madrid, London, Doha, and New York City, each channeling his Andalusian roots with a unique, innovative approach. 

Restaurant

Located within the Citizens food hall at Hudson Yards, Casa Dani represents García’s latest venture in the US and offers a sophisticated introduction to Spanish Mediterranean flavors. While this is not García’s first American project—he previously operated Spanish brasserie Manzanilla in New York in 2013—Casa Dani has quickly become a favorite among New York food lovers and looks set to cement his influence in the city’s dining scene. 

As suggested by the name, the restaurant evokes the feeling of a welcoming, elegant Spanish home, complete with Mediterranean decor elements. The space, designed by Rockwell Group, features warm tones, tiled walls, and a mixture of traditional and modern accents inspired by southern Spain. The dining area is open and airy, creating a relaxed yet refined ambiance where guests can enjoy the best of Andalusian cuisine. 

Other García success stories include Smoked Room in Madrid, which earned two Michelin stars in 2021 just six months after opening, while in the same year Leña in Marbella was named 'most beautiful restaurant in the world' at the Restaurant and Bar Design Awards. A second Casa Dani is scheduled to open in Los Angeles in the near future. 

Recipes and dishes

García’s culinary style is a celebration of Andalusian heritage infused with global influences. At Casa Dani in New York City, his dishes showcase the rich, vibrant flavors of Spain’s Mediterranean south, with an emphasis on fresh seafood, Iberian pork, and seasonal vegetables. García’s creative use of textures and temperatures elevates familiar dishes, as seen in his signature oxtail brioche and cherry gazpacho, both of which have become highlights on the Casa Dani menu. 

García’s approach to cooking includes a commitment to sourcing high-quality ingredients and incorporating Spanish traditions into a fine-dining context. His menus are thoughtfully designed to offer a sensory experience, combining surprising flavor combinations with minimalist presentation. Outside of Casa Dani, García’s other ventures, such as BiBo and Leña, each focus on a specific aspect of Spanish cuisine, from tapas to grill-focused dining, allowing the chef to share diverse facets of his culinary vision across different cultures.  

His influence does not end with his restaurants: he has authored cookbooks and collaborated with culinary organizations to promote Spanish cuisine globally. His work reflects a commitment to evolving his craft while staying connected to the roots of Andalusian culture and flavors. 

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Restaurants

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My dream now is to take a stroll on Sunday around Marbella knowing that people from all over are eating my cherry gazpacho or my oxtail brioche.

Chef at Casa Dani