The 8 Michelin stars welcomed the guest with the fact that 'El Hormiguero' hosted the week of June 27. Chef Dani García premiered on the Antena 3 program to talk about his projects, recount the most complicated moments of his career and reveal the occasional anecdote between the stoves of the restaurants that he has spread throughout much of the world . Each one, with a more suggestive number than the previous one: 'Lobito de mar', 'Leña', 'Dani Brasserie', 'Smoked Room', 'Casa Dani', 'BiBo', 'El pollo verde', 'La gran Mediterranean family'...
Finding the hook, however, is not that easy. "There's a lot of work behind all of that," she said. For example, 'El pollo verde' is a place in New York that sells chicken and salads, so its name made sense.
"I am inspired by anything, but there is always a story behind each number," the chef reiterated.
In reality, Dani García's formula for success is much deeper. Not in vain, he set up a meat restaurant, he operated it; another Andalusian, and the same. Inaugurated haute cuisine restaurant, and also successful. Behind there is a deep study of many factors, some of which left Pablo Motos freaking out. For example, he revealed, “the tables of two leave more money than those of four”.
The toughest decision of @danigarcia_ca#DaniGarcíaEHpic.twitter.com/Nuk1OSBf2A
– The Anthill (@El_Hormiguero) June 27, 2022
“The data for us is essential”, said the man from Malaga. The new oil, “liquid gold”, in short. In his opinion, “saving what your client wants is more than paramount to make it feel like home”.
The other mystery that Dani García left during his visit to 'El Hormiguero' had to do with the order in which he places the à la carte dishes. Sticking to a psychological issue, he explained, "we always put the cheapest first."
Data, intuition and common sense are the three pillars of the chef's restaurants. Through the 'business intelligence' department, the one that takes into account details such as "if we want a dish to be ordered, we give it a pretty name", the chef and his team want to take the restaurant industry to another level.
During his visit, the chef also spoke loud and clear about the reasons that led him to close his restaurant just one year after winning the third Michelin star of his career. The decision was highly questioned by his colleagues, but above all, by his mother. “I don't want you to be my son”, he wrote his mother. In spite of everything, he was clear that his career in haute cuisine had to come to an end because he no longer fulfilled him. Over time, however, it will change that they tried.
