José Carlos García was drawn to the elaboration of dishes from a very young age when he first wore his cook’s apron.
After finishing his catering studies at La Cónsula, the Culinary Art School in Malaga, his father sent him abroad to gain more professional experience. During the early years of his career path, he learned different cooking techniques from the great master chefs in various European cities.
José Carlos García is a lover of the local products. Each day he contacts the Atarazanas market in the centre of Malaga and his trustworthy suppliers.His Cuisine →