{"id":171640,"date":"2023-01-13T09:08:34","date_gmt":"2023-01-13T08:08:34","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/dani-garcia-entrevista-2022\/"},"modified":"2023-01-13T10:05:39","modified_gmt":"2023-01-13T09:05:39","slug":"dani-garcia-interview","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/dani-garcia-interview\/","title":{"rendered":"Tapas Magazine Interview | Dani Garc\u00eda: \u00abI’m back at a time when I feel like changing my habits\u00bb"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong><\/p>\n\n\n\n

Dani Garc\u00eda has long since become a household name in the world of cuisine. His group now has 23 restaurants around the world and counting. He continues to maintain his nerve centre in his native Marbella, from where he plans his ambitious expansion, but always connected to his roots to add that touch of reality that characterises him. He has known how to stop when he needed to, to take on new projects and to rediscover his essence in the kitchen. We’ll see what he continues to surprise us with in 2023.<\/p>\n\n\n\n

The Dani Garc\u00eda empire continues to grow every year, what projects await you in 2023?<\/strong><\/p>\n\n\n\n

We are still focused on the same things we have been talking about over the years. We will grow in Spain, but, above all, the important thing for us is to try to establish ourselves abroad, which is not at all easy. In the end, when you travel around the world, you see many brands in the world of food and beverages. That makes you focus and concentrate on wanting to be like them. International presence is fundamental for us because the world is very big and it is what will really mark a before and after in the company; if we are able to establish ourselves.<\/p>\n\n\n\n

Any openings you can give us a sneak preview of?<\/strong><\/p>\n\n\n\n

The next one we open outside will be in Paris. In Madrid we will do two more restaurants. And after Paris, probably Dubai, Budapest and Amsterdam will follow. These are the cities that are ‘in the works’ right now. But the French capital is imminent. I think that, by mid-January, we will be practically ready to open.<\/p>\n\n\n\n

And now that 2022 is over, what is your professional assessment?<\/strong><\/p>\n\n\n\n

Every day I am more and more aware that you cannot live in success. When too many positive things happen to you, you have to reflect, keep your feet on the ground and don’t believe in anything or anyone. Earlier you mentioned the word “empire” and I find it difficult to accept. Because the world is fragile and everything can change from one day to the next. So what I try to do is to work every day to keep things going the same way. One of the big problems in any professional field lies a little bit in the fact that this is not “breed fame and go to sleep”. It works on a day-to-day basis and I’m totally plugged in and focused on working that way for it.<\/p>\n\n\n\n

Especially with a team of more than 1,000 people?<\/strong><\/p>\n\n\n\n

It’s very difficult to manage, because it’s not just about managing myself, but also the people in my team, who also have the feeling of success. These emotions are positive if you control them, and above all if you are aware that every day you have to keep working to be there. In fact, nowadays a big part of my day-to-day work is also managing to keep things the same, as well as thinking about growth.<\/p>\n\n\n\n

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A post shared by Dani Garcia (@danigarcia7)<\/a><\/p><\/div><\/blockquote>