BTN News: For years, Ángel Pardo was one of the most recognized faces of the Michelin Guide in Spain, a role that allowed him to witness some of the most remarkable moments in the culinary world. One such moment, which left many in the Michelin community astounded, was the unexpected decision made by renowned Spanish chef Dani García shortly after attaining the pinnacle of culinary achievement—his third Michelin star.
In an interview on the podcast Se me antoja, Pardo shared a behind-the-scenes story that offers a rare glimpse into the pressures and personal aspirations that accompany such high honors in the culinary industry. According to Pardo, the news of Dani García’s decision came just a few weeks after the chef had been awarded his third star at a ceremony in Lisbon in November. For most chefs, this moment would be a dream come true, a recognition of years of hard work and dedication. But for García, it marked a turning point.
“Dani García had been awarded the third star in Lisbon in November, and by mid-December, he came to Michelin to have a meeting with us,” Pardo recalled. “He explained that his ultimate goal had always been the third star, that it was his life’s dream. But now that he had achieved it, he wanted to focus on other things, to pursue a different type of cuisine, one that was more accessible and aimed at sharing his Andalusian roots with the world.”
This revelation was met with surprise and even disbelief by Pardo and his colleagues at Michelin. They had watched García work tirelessly for years to reach this milestone. “We were really surprised,” Pardo admitted. “We told him, ‘You’ve fought so hard for this for so many years, why not consolidate it? Enjoy having those three stars.'”
However, García’s response was unequivocal. “He said, ‘No, no, I’m going to enjoy this last year, keep the restaurant open until the next edition so as not to disappoint Michelin, but then I’m closing it.'”
For the Michelin inspectors, García’s decision was nothing short of shocking. The Michelin star system is a symbol of excellence that drives chefs to extraordinary lengths, often involving significant financial investment and intense scrutiny from inspectors. To see a chef reach the summit only to step away so soon was almost incomprehensible. “It’s something that really leaves you disoriented,” Pardo said. “There’s a whole team of inspectors who work towards this, who dream of this, mobilizing a lot of money and effort, creating a huge operation. And then, to hear the chef say something like that—it leaves you a bit… in shock. But we understood.”
This decision by Dani García is a striking example of how the pursuit of perfection in the culinary world can take a personal toll, and how even the most celebrated chefs may reach a point where they need to reevaluate their goals. García’s choice to close his three-star restaurant and embark on a new culinary journey speaks volumes about the evolving nature of the industry, where passion for food and a desire to connect with broader audiences can sometimes outweigh the accolades of traditional fine dining.
In the end, Dani García’s story is a reminder that the true essence of being a chef is not just about collecting stars, but about staying true to one’s culinary roots and passions, even if that means making decisions that might seem surprising to the outside world. It also highlights the sometimes-unseen challenges and pressures faced by those at the top of their field, and the courage it takes to forge a new path when others might expect you to stay the course.
