El Grupo Dani García
LOCAL
THINKING
GLOBAL
CUISINE
THE DANI GARCÍA GROUP MISSION
CONNECTING PEOPLE AND REAL COOKING
The Dani García Group has been a continual reinvention and evolution that was based on the philosophy of “local thinking and global cooking” and which has no borders as it was created to make the dreams of who tried it come true. And just as in magic, there are no limits to one’s dreams.
THE DANI GARCÍA GROUP VALUES
TRADITION AND MODERNITY
If there’s one thing that defines the Dani García Group, it’s the core values of respect, loyalty, teamwork and creativity, along with the ability to devise new brands, concepts and culinary formats adapted to new channels and target audiences, creating unique experiences based on the Andalusian chef’s unique versatility and creativity.
GROUP LANDMARKS
IN FIGURES...
FOUNDED
2014
RESTAURANTS
+20
EMPLOYEES
+600
COUNTRIES
+6
A SOLID PLATFORM
THE GROUP’S BRANDS
Currently, the group consists of the following brands: BIBO, Lobito de Mar, Leña, Dani Brasserie, Smoked Room, Babette, Casa Dani, La Gran Family Mediterranean and El Pollo Verde. There is also the delivery line The Gaming Family, with menus by major gamers.
Con una de las mejores vistas de la ciudad de Madrid, en la azotea del Hotel Four Seasons, DANI es una lujosa brasserie que cuenta con una carta de lo más ecléctica.
CASA DANI es un exclusivo concepto mediterráneo. La primera apertura tuvo lugar en NY en 2021
En un exclusivo local clandestino de solo para 14 personas SMOKED ROOM garantiza una experiencia omakase única y absolutamente inolvidable.
El pasado es el nuevo futuro. Volver a sus inicios en el mundo de la gastronomía y recuperar aquellas recetas de platos y elaboraciones al estilo francés que aprendió en la escuela de hostelería.
INTERNATIONAL EXPANSION
FROM ANDALUSIA TO THE WORLD
The Dani García Group has set itself the goal of expanding Chef Dani García’s vision of cutting-edge cuisine, taking his interpretation of Andalusia’s food all over the world. Its growth is based on the new business strategy, the aim of which is to bring his unmistakable cooking to a broader public, creating more accessible experiences in restaurants around the world.
