After two years as chef at Tragabuches in Ronda, Spain, Dani Garcia shot to the top in 2000 when the restaurant was awarded a Michelin star - the only recipient of the distinction in all of Andalusia. Five years later, Garcia returned to his hometown of Marbella as the executive chef of Calima, the restaurant at the five-star Gran Meliá Don Pepe, where he has reproduced the cuisine that made him famous: a masterful use of the local fish and seafood and a hypermodern take in the flavours of his native Andalusia. This interview was published in IN, Lan's inflight magazine, in 2007.