Flash-grilled: Dani García
What was your first industry job?
An internship at Martin Berasategui’s and Manuel de la Osa’s restaurants.
If you weren’t in kitchens, what would you do?
Football player - I was lucky enough to cater for FIFA’s opening party at 2022’s World Cup and I am an avid fan.
What industry figure do you most admire, and why?
Robuchon and Nobu for the business models that they have created.
What’s your pet hate in the kitchen?
Hailing from Andalusia, my pet peeves are cucumber in gazpacho and Spanish omelette with onion - it is a hotly debated topic in Spain and I personally believe that onion should never be used in a tortilla!
Sum up your cooking style in a single sentence…
Local thinking, global cuisine.
What advice would you give someone starting out in the industry?
With hard work, effort and passion you will go far.
Which single item of kitchen equipment could you not live without?
A sharp knife.
What would you choose to eat for your last meal?
White prawns with garlic.
À la carte or tasting menu?
Personally I think that it depends on the restaurant - both have their place in gastronomy, but I honestly couldn’t choose.
What’s your favourite fast food joint?
McDonald’s - I have actually collaborated with them in Spain and am a big fan!
What’s the dish you wish you’d thought of?
Fried eggs and fries.
MasterChef or Great British Menu?
MasterChef.
Who would your dream dinner party guests be?
Amancio Ortega [founder and former chairman of Inditex fashion group].
What’s your earliest food memory?
My father’s noodle casserole.
Twitter or Instagram?
Instagram.
Where do you go when you want to let your hair down?
The sea with a jet ski - the perfect way for me to relax
What’s your tipple of choice?
I don’t drink alcohol, but I do appreciate a good Riesling.
What do you consider to be your signature dish?
Oxtail brioche [a fluffy bun packed with braised, sticky oxtail served with a 'secret' mayonnaise-based sauce] - it’s become quite the sensation at Bibo.
