Untitled - Grupo Dani García

INDEX
Dani García, a far-reaching chef
A cuisine under constant reinvention
Dani García Restaurante in Puente Romano Beach Resort
The Space
Everything that you need to know
Group Dani García
DANI GARCÍA (2 Michelin stars),
A far-reaching chef
“I’m a chef: I like to cook and create new concepts”
Situated amongst some of the greatest Spanish chefs, Dani García is in
reality, the Andalusian chef with the best international prospects and
outreach.
His personality and character as a creative and inquisitive chef are the
result of close to twenty years of experience in the kitchens.
Born in Marbella, he is both cosmopolitan and a keen traveller. His
dishes clearly reflect the influence of vivid experiences from many
different cultures during his travels. His menu, therefore, is a result of a
melting pot of different travels and gastronomic cultures.
Influences that define his passion for the kitchen
Figures such as Ferrán Adriá or Manuel de la Osa are some of his
inspirations, to whom equates Japanese cuisine or business models such
as Nobu Restaurant or those of Joél Robuchon, a chef whom he
particularly admires.
He began his training in the Malaga School of Hospitality La Cónsula
(the best training establishment in Andalusia) and where he became part
of haute cuisine. In 1996, he started to work with Martin Berasategui
with whom he shares the same dedication, skills and drive as a chef. It
is during this time in which he reconfirmed his vocation and passion for
the kitchen and defined the type of cuisine that would become the
subject of the development of his career. Centred on the concept that
everything falls beneath the critical common denominator of “the
flavour.”
Artisan of flavour. Excitement in the palate.
The evolution of Dani García as a chef permits one to consider him as
one of the most creative chefs in the panorama. He is an authentic
artisan of flavour who is able to combine, in the same plate, both the
distinct produce of his country with techniques and ingredients of more
international cuisines.
A reinvention in constant evolution.
-
Tragabuches (1998-2004). An explosion of youth.
Tragabuches was a familiar and very personal project in which Dani
García acted as Head Chef, obtaining his first significant recognition as
a chef in 2000 with his first Michelin Star at only 25 years old.
His form of cooking began to develop as an unsuppressed explosion of
colours: full of intuition and youth. It became a key point of reference
as the base of what was to become his future cuisine.
Highlights of this period are dishes such as shrimp jaws, cherry
gazpacho (which was soon to become one of his most notable and
starred dishes) or turbot with beef trotters.
It is a period of evolution that not only had reverberations within the
kitchen. Tragabuches was a space in which Dani García began alone but
soon evolved into a team of more than fifteen people.
In 2002 he published Tragabuches, a recipe book that exhibits his best
dishes from this Rondan restaurant.
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Calima (2005-2013). Command of technique.
Dani García took the leap forward from this family business into the
international realm, a move that strengthened and reinforced his highprofile figure and presence: he inaugurated CALIMA in Marbella, a
personal project that guided him to refined maturity as a chef, thanks
to a kitchen charged with imagination.
This was a new era that lead to significant advances and learning. This
gained experience and command of technique can be seen reflected in
his most renowned dishes in which technique aids flavour.
Supported by the surrounding environment, Calima allowed him the
opportunity to gain access to new produce and to a diverse, more
international public: determining factors that permitted his professional
growth.
His second book, Dani García, Técnica y Contrastes, was published in
2004 and exhibits his evolution as a chef along with his acquired
knowledge and skills. It also presents new techniques: cooking with liquid
nitrogen and cooking with specific gelling agents.
In 2007 he returned to the critic’s eye when he was awarded with a
Michelin Star at CALIMA, converting him into the first Andalusian chef to
obtain a second star.
-
An era of expansion and new projects
In June 2012 he launched Manzanilla, a brand of his own with a view to
international expansion.
The first space was opened in Malaga followed by the same concept six
months later in New York. An accessible approach based on that of a
gastronomic offering of tapas that looks to connect the American public
with Andalusian cuisine, expressed in an international manner and based
on a broad and open business concept like that of Spanish Brasserie.
Two years later and with the recognition of American critics, a rethink
of the business model brought both spaces to a close.
This
initiated
a
period of reflection during which he wrote
CocinaconTradición (2011), Las Tapas de Dani García (2011) and La
Cocina de mi Madre (2012). These recipe volumes allow one to get to
know the chef on a more personal level.
Dani García y BiBo (2014). His most personal period. A Cosmopolitan
chef.
Dani García and BiBo opened in 2014 as the result of his travels
outside of Spain. Its presence is the result of a cosmopolitan chef in
constant reinvention.
His arrival in 2013 in New York allowed him to learn about new
techniques, concepts, business ideas and ingredients. This period of time
constitutes his most difficult era and that of the most growth both on a
personal and professional note.
“You are you for the first time in your life”
Up to this moment, Dani García had done many things that weren’t
actually his: advice, assignments, gastronomic direction, etc., all without
his own identity. Therefore Dani Garciá Restaurante and BiBo presented
the first opportunity in which the chef was able to become his true self.
These are projects born underneath the name of Group Dani García.
2014 is his best year to date, both to a personal and professional
degree. His evolution and recognition as a chef are consolidated in in
the opening of both these spaces that finished the year which 2 stars in
the new space of Hotel Puente Romano.
The drive and energy involved in doing something that is yours
alongside the support of a great team, is the perfect recipe for the
cultivation of growth and learning.
This new path in Marbella permits the chef to start a new era, one with
bases in a sound and well-established form of cooking, in which the
creativity of his dishes and concepts can reach new exemplary heights.
A CUISINE UNDER CONSTANT REINVENTION
“Technique at the service of flavour”
Trends can quickly become dull and Dani García is very clear of this.
His form of cooking is under constant reinvention and evolution,
unrestricted by borders. “To think in the local and cook the global” is
the premise that defines the perfection of this chef.
A contradictory cuisine
It is a cuisine based on contrasts, but at the same time recasting
traditional flavours from Andalusian cooking. It plays with textures, the
contraposition of flavours and the disparity between hot and cold,
without forgetting about magical presentation and exceedingly creative
dishes.
Never has the avant-garde been closer to tradition. The result is an
illustrious cuisine, which although at first is perplexing; it then invites you
to uncover hidden memories and reveal pleasures.
It is a cuisine with tradition. It forms part of the Andlausian land and
culture in which it resides as an innate part of Dani García’s dishes. “An
environment like Málaga invites one to express who they really are and
this you can clearly notice” suggests the chef.
There is a significant presence of the richness of the land of Andalusia
in his dishes, which feature key characteristics and powerful Andalusian
flavours that contrast with the use of liquid nitrogen in his cooking.
Dani García is one of the national gastronomic points of reference in
the use of nitrogen in cooking. An idea that came about as answer to
something so simple such as that the “Andlausians put gazpacho in the
freezer.” An example used by Dani García to explain that products and
dishes are put under low temperatures of nitrogen in order to conserve
all their flavour, taste, smell and colour.
In this artisan cuisine of flavours, it passes from cold to hot: steel,
nitrogen, stocks and reductions. It uses the most advanced technology
applied to old methods. However, first and foremost, with flavour as the
presiding aspect in all of his dishes.
His classic Tomato Nitro Ceviche requires a special mention as it
defines a key turning point and is a key reference of Dani García’s
cuisine.
Cooking with nitrogen is a technique that he continues to perfect and
that has formed part of new dishes such as upside down Baked Alaska.
An adaptation of the classic Baked Alaska (a sweet dessert with an icecream filling and a meringue covering caramelised with alcohol) made
from marinated sardines and filled with tomato jam, grapes and cheese
in oil and covered in a meringue made from sweet rice wine and
recoated with liquid nitrogen, with the intention of giving it a frozen and
somewhat crispy exterior layer and leaving the inside succulent.
Andalusia: a fountain of flavours and products
"The produce of Andalusia is worthy of being cooked and its cuisine is
worthy of being frequented by the whole world. "
Another fundamental aspect of his cuisine is seasonal produce.
He
defends local produce as a point of reference of his dishes. It is the
union of tradition and the avant-garde crossed with the extremely local
Andalusian produce.
His homeland and its characteristics are always present in his dishes
such as those that include recipes like the classic and timeless cuttlefish
stew that is adapted into a crocheted cuttlefish stew elaborated with
squid ink.
A tribute to his grandmother and the mothers and grandmothers of
Andalusia, materialized in a dish that has been converted into one of
the main emblems and symbols of Restaurant Dani García.
Adaptions of classic dishes with an avant-garde touch
The cuisine of Dani Garcia also seeks normality. Dishes such as
Gazpachuelo malagueño that form part of the classical repertoire of this
land, well established and reliable but simple in their presentation, are a
form of reiterating the use of local produce and flavours but with a
vanguard touch.
His philosophy centres around the idea of using produce from the land
and adding elements to elevate the it to a new level.
This results in the union of a kitchen of techniques and ingredients both
local and international that bring about a new form of cooking. His uses
techniques such as precise micro-incisions in the surface of fish, so that
it has greater contact with the hot oil and therefore fries large pieces
as if they were many small parts.
DANI GARCÍA RESTAURANTE
The inauguration of Dani García Restaurante
in the heart of Hotel
Puente Romano Beach Resort in April 2014 marks the latest milestone in
his career.
A personal Project in development
This is his most personal project in which the he has put to work the
uppermost limits of his imagination and opened the door to the
possibility of transforming the dreams of his clients into reality in an
innovative gastronomic experience.
In less than one year as an active restaurant, Dani Garcia Restaurante
has served 12,800 covers. One day with the restaurant full accounts to
1,200 plates and 2,800 pieces of cutlery.
Democratization of haute cuisine.
The liberty that can be found in opening one’s own space is reflected in
his style of cooking and the search for the democratic spread of haute
cuisine. Quality doesn’t have to be restricted to a small group.
The kitchen of Dani García Restaurante is a well-oiled artisan factory in
which it produces magical culinary pleasures, where illusions are created
to entice the diners: seen and not seen, nothing here, everything there.
A place of preparation and of action, where one both reflects and
works: a place in which to experiment with and validate ideas.
Amongst the renowned dishes of this chef, one can find cold Andalusian
soups or cherry gazpacho with fresh cheese, anchovies and pistachio.
New dishes such as lightly roasted micro-vegetables are some of the
most powerful at taste level within the new menu.
FoodToons 2015: New creations of an imaginative chef
FoodToons, an idea drawn from Dani García’s imagination, is a new and
fun concept for 2015. It is inspired by the works of Brazilian artist
Rafael Mantesso whose photographs use drawings and real objects to
create a new world with another dimension.
The idea involves creating a dish together with a drawing to give
another dimension and above all a point of humour to the food. It is a
dish created from the rebellious tendencies and creative audacity of a
chef influenced by the ‘big kid’ within.
THE SPACE
Located in an enclave like La Milla de Oro Marbellí, the restaurant
space aims to unite all of the colours and sensations of the land in
which it is situated. Dani García Restaurante is a restaurant created so
that the diner immediately enters into a world created and developed
from the viewpoint of the chef.
The plants and symbolic colours of Andalusia are the common
denominator in a space that presides in an enormous vertical garden.
Elegance and comfort are the main protagonists in this space that from
January 2015 will expand its capacity to almost 100 diners with an
exclusive independent space for 20 diners, converting it into one of the
2 Michelin-starred restaurants in the country with the largest capacity.
Bright but cosy, the room aims to give a sensation of great space and
light at the same time as closeness and familiarity.
EVERYTHING THAT YOU NEED TO KNOW
The only part where there are no contradictions!
Location:
Puente Romano Beach Resort Marbella
Bulevar Príncipe Alfonso von Hohenlohe, s/n, 29602 Marbella.
Opening hours:
13:30h to 15:30 h
19:30h to 22:30 h
Closed:
Sunday and Monday
Contact details:
Tel. (+34) 952 764 252
Available services:
Free valet parking service offered by Puente Romano Beach Resort
Marbella. Home collection service.
Thursday, Friday and Saturday from 7pm onwards
Follow us at:
Facebook: facebook.com/DaniGarciaRestaurante
Twitter: @danigarcia_ca
Press contact details:
For furtehr information, graohic material or interviews, please do not
hesitate to get in contact with us:
MATEO&CO Communications Agency Tf: 902 100 219
Lola Montes [email protected] Tf: 619 45 88 05
Lourdes Sevilla [email protected] Tf: 696 044 148
Raquel Macías [email protected] Tf: 648 500 763
GRUPO DANI GARCÍA
Puente Romano Beach Resort Marbella
Bulevar Príncipe Alfonso von Hohenlohe, s/n, 29602 Marbella.
952 764 252
[email protected]
Abierto de martes a sábado de 13:30h a 15:30 h y 19:30h a
22:30 h
Puente Romano Beach Resort Marbella
Bulevar Príncipe Alfonso von Hohenlohe, s/n, 29602 Marbella.
951 607 011
[email protected]
De 12:30 h a 02:00 h
Comidas: 12:30 h a 16:00 h
Cenas: 19:30 h a 00:00 h