From a young age, Dani Garcia was immersed in the culinary world through his family's amateur cooking at home. His parents and grandmother were all exceptional cooks, and the Garcia household was centered around the dining table—whether it was a trip to buy oil or picking asparagus in the countryside. This environment nurtured Dani's passion for cooking. Today, with multiple Michelin stars under his belt, he stands among the elite in the culinary world. His renowned Smoked Room in Madrid has now made its mark in Dubai, where we had the opportunity to discuss his cooking philosophy with him.

"I believe my family is the reason I love cooking so much," Garcia shared, reflecting on his journey that began with earning his first Michelin star at 25. "Everything I envisioned has come to fruition. We’ve achieved what I truly wanted to do, and for that, I’m content." Our conversation delved into Garcia's role in making Spanish cuisine more accessible, his Dubai ventures, and the city's evolving culinary landscape. Edited highlights from the interview follow:

You’ve been instrumental in making Spanish cuisine more approachable. How do you balance authenticity with global accessibility? It’s about collaboration. As a brand grows, it needs the right people to embody its philosophy and vision. I’m meticulous about surrounding myself with the best talent—from office staff to restaurant teams. There’s no shortcut. Consistency across locations requires a robust back of house with detailed recipes, costings, and preparations. With the right tools and team, it’s achievable.

Dubai has emerged as a significant culinary hub, and you’ve introduced concepts like Leña and Smoked Room here. What excites you about Dubai’s dining scene, and how do your restaurants contribute to it? The scene has transformed dramatically. I recall visiting years ago when Zuma was the standout. Since then, the evolution has been rapid and impressive. Bringing my concepts to Dubai is exciting, and I foresee a bright future. However, I hope the city can sustain the influx of new concepts without over-saturation.

With restaurants spanning Spain, New York, Doha, and now Dubai, what are the most rewarding and challenging aspects of your global expansion? There’s still much to achieve before I feel truly proud. We’re taking steps toward internationalizing the brand, but it’s not easy. I don’t yet feel we’re a strong brand outside Spain. There’s significant work ahead to be proud of our global presence.

Leña and Smoked Room are celebrated for their beauty and culinary excellence. What can Dubai diners expect, and how do these reflect your philosophy? Visualizing a concept involves more than just the food; it’s the entire experience—presentation, menu, design. A cohesive concept is a closed circle where every element aligns. If not, details are lost, and the concept suffers.

What legacy do you hope to leave in the culinary world? I’ve never focused on legacy. I’m proud of what I’ve achieved, like seeing young chefs create modern cuisine inspired by my early innovations. I don’t strive daily for legacy; I believe in doing well and letting that speak for itself.

With sustainability gaining importance, how do you integrate sustainable practices, especially in Dubai? Sustainability is complex. We strive to source responsibly but face challenges. Some products must be imported, limiting our options. It’s a nuanced issue requiring practical solutions.

What advice would you give young chefs aspiring to build a global brand? Creativity is harder today due to social media. I advise being true to yourself. Success will follow if you focus on quality rather than fame.

Is there an ingredient you avoid, and one you can’t do without? I avoid coconut but use it for broader appeal. Tomatoes are indispensable; their variety is fascinating and essential to my cuisine.

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