One month after receiving his third star from Michelin, Spain’s Dani Garcia announced the closure of his restaurant at the end of 2019. Going out on a high note surprised the culinary world, who watched Garcia as the first chef to use liquid nitrogen in cuisine.
Garcia learned to cook in the early ’90s at Malaga, Spain’s hospitality school. He then worked at a number of restaurants before introducing his unique style of reinvented Andalusian cuisine. That included time in New York before eventually opening BiBo Andalusian Brasserie & Tapas back in Malaga.
After 20 years in the business, Garcia decided he was ready to be happy and stop the pursuit of reinventing cuisine. He is now serving as a consulting chef and expanding Grupo Dani Garcia restaurant concepts.