Dani García is one of the most influential chefs and creators in contemporary Spanish cuisine. With three Michelin stars, an international career, and a creative vision that today extends far beyond the kitchen, Dani—a chef by trade and a creative director by vocation—has turned his name into a global brand built on authenticity, enjoyment, and the freedom to create. Trained as a chef, a creator by nature, and a creative director by vocation, he has built a career marked by excellence, intuition, and the courage to constantly reinvent himself. Born in Marbella and trained at the La Cónsula Culinary School, Dani realized early on that cooking was not just about technique or recognition, but a way to express identity, culture, and emotion. That drive led him to become one of the youngest chefs to receive a Michelin star and, years later, to achieve the highest gastronomic recognition: three Michelin stars, a historic milestone in Andalusia and in Spanish gastronomy.
The Dani García Group has been through a process of continuous reinvention and evolution rooted in the philosophy of “thinking locally and cooking globally” —a philosophy that knows no boundaries because it was born to fulfill the dreams of those who experience it. And dreams, like magic, know no limits. If anything defines the Dani García Group, it is its values: respect, loyalty, teamwork, creativity, and the ability to create new brands, concepts, and culinary formats tailored to new channels and target audiences, crafting unique experiences centered on the versatility and creativity of the Andalusian chef’s cuisine. Currently, the group comprises the brands BIBO, Lobito de Mar, Leña, Dani Brasserie, Smoked Room, Alelí, Casa Dani, Tragabuches, La Chambre Bleue, El Pollo Verde, El Coleccionista, and La Cabane.
