The celebrated Andalusian chef Dani García has significantly impacted the Spanish and international gastronomy through his diverse and innovative culinary ventures. Beginning his culinary journey at the School of Hospitality in Malaga La Cónsula and working under the esteemed Martín Berasategui, Dani García developed a unique style that blends Andalusian traditions with global influences. His early success came with Tragabuches, where he earned his first Michelin Star at just 24. He then went on to achieve even greater acclaim with his two-star restaurant Calima. In 2019, García was awarded his third Michelin star at his restaurant in Marbella but made headlines by closing it to pursue new, more accessible dining concepts. In 2021, Dani García introduced Smoked Room, a ground-breaking concept in Madrid that quickly made waves in the culinary world. This intimate and exclusive dining experience is cantered on the art of grilling, with smoke and embers playing a pivotal role in every dish. The restaurant features a unique tasting menu called Fire Omakase, where each course is meticulously prepared using techniques that emphasize the rich, smoky flavours imparted by the grill.