Get ready to be inspired by the culinary genius of Chef Dani García, one of Andalusia’s most acclaimed chefs with an impressive international presence! Join us on this gastronomic journey as Chef Dani, who has reached the pinnacle of three Michelin stars, shares his extraordinary cuisine with HyFlyers GC’s Phil Mickelson, Brendan Steele, Cameron Tringale and Andy Ogletree.
We want to thank Vive Andalucía and Golf in Andalucía for allowing HyFlyers GC to have such an incredible experience during LIV Golf Andalucía.
[Music] let’s go find yeah let’s go eat I heard they’re known for their Seafood around here is that right you think that’s what we need chef Y how are you Chef Garcia I’m Phil melson very nice to meet you it’s a pleasure it’s my pleasure Andy good to see you ceron hello Chef brenon Ste come on to be with you thank you you’re you’re one of the elite to to have uh have been involved with three star Michelin restaurants like there’s you’re one of the best in the world and we’re so honored to have this opportunity for you to Showcase you you you have more Mayors than me Ming you know really to be honest you know it’s it’s my pleasure to be here with yours you know welcome to andalia welcome to Bama you know I’m going to show you a little bit our culture you know it’s a very incredible area for the tuna for example for the fish because the fish is coming from the Atlantic Ocean to the Mediterranean and I don’t know if you seen one time a small tuna or you are going to see the first time that you’re going to see a real tuna in front of you okay okay okay we going to the tuna is coming now okay all right and it’s very close to 200 kilos oh wow wow wow right here yeah we’re going to cut here wow we are ready for you that is your claps today okay do you have a lefty knife for fil yeah yeah we we thought in that but really to be honest knife is exactly for the right or left it’s not like golf you know I’ll I’ll I’ll cut right-handed today yeah you can because you play with the left but for example for cut with a knife with when I when I cook uh I use my right hand for the for the knife I’m I don’t very cook very often in fact probably but I want to learn like I’m learning I’m learning basic foods but oh wow what a what a wow what a creature yeah that’s amazing you know so what I’m interested in uh Chef Garcia is some of the things that you do uh here in Spain to add like the Spanish flavor the Spanish culture that differentiates your food from other parts the world we we we have different kind of restaurants I have 25 restaurant around the world you know but here in the area I born in Mara you know very close to here right and I have some restaurant here 25 in the entire world H 15 in Spain wow and there is different kind of H of of uh of types of cook you know my English is not perfect you know no it’s great but I have a Spanish cook of course but we made more braasi also find different prices everything wow Jesus holy cow well I hope that you like tuna for today got to stay tellish hungry yeah I can I can what do you think how many people can eat here you know a lot tell us about the different uh parts of the the fish we we are going to explain the whole fish because uh really is in our culture tuni tuna andican pork you know is really very similar you know you can use all different part and all the parts are really appreciate for different ways you know it’s a you you have more fat or less fat in the case of the tuna you have less fat here and more fat here you know it’s like this you know but for example in andalia that is the different of the rest of the world in Japan for example we love the head you know we have here a lot of different muscles in the head that is really amazing that is the first H that that we are going to to to cut then you know we have here the par patana that is this one that we’re going to do a rice you know this is like a tone if you are seeing you you can think that it’s a beef or bill or something like this but finally this is the tuna and then of course um you know in Japanese is aami that is less fatty and more fatty the belly but we’re going to cut with professional because we we can try but really it’s it’s very difficult and they are going to start to cut great I personally like the part with the fat in the belly me also but really for example here in andalia people love also the heart you know it’s a we we cure in salt like the baby can ham you know wow there is a lot of different way for the tuna you know yeah I’m excited to watch you would this have been lion uh lion c yeah line cut yeah yeah yeah yeah it’s not easy to cut yeah always the first part is you separate the head and the rest of the tuna [Applause] cool and you can see the color you know is really amazing yeah for example in this case all this kind of parts that we are going to cut here is for me and probably for the people who understand about TAA is the favorite but you cannot eat Row for example to eat row is more this kind of f because here you can see it’s shiny yeah that is is the gelatin you know it’s like you are going to do a stew when you are going to do a a oxtail for example in the beef you you have the fat but you have the gelatin also you know and there is more soft no and it’s very juicy so how would you prepare that part of this this always cook like the like this you can eat row but probably it’s the best way is to cook and the other part we’re going to eat low okay how do you cook it do you do you put it in like a seafood stew or do you grill it or yeah you you look this this part on grill is amazing but there is too fatty you have to be quiet because there is a lot of fire you know which this is the most appreciate uh part you know this is like a like a Shong in the beef but in this skate of the tuna and it’s the most expensive part and this is you have to cook you know for the gelatin you have temperature and the gelatin is I would like to speak better English no this is another part that is a mormo and the other part that is Contra mormo that is to do like a stew also this part is always cook and still in the head this part is really is very expensive because there is only you can imagine in this kind of size of tuna there is only two parts you know and very small this is like the 16 of Bama amazing do you like it or no yeah 17 is sorry 17 16 is a great hole also 17 uh it went well today green today perfect perfect but 17 it’s in one of the best holes in the world Phil eagled 16 today I made a part last time 17 you that’s a good par oh he’s amazing do you play most of your golf here at balderama I’m I I I play in balderama four times I’m very bad golfer you know but I enjoy a lot you know it’s my favorite thing that I have to do when it’s uh when I’m not traveling you know it’s I have to work a lot you know it’s we’ve seen a lot of great golf courses in Spain just driving around they’re they’re beautiful yeah that is in this area is really amazing yeah okay now we’re going to open up at the meat the first first whack caught me off guard like you’re chopping wood yeah I mean it’s got to be hard to get yeah normally have the rooll that you have here this one I’m going to take it this one is the cavia of the tuna you know it’s you you have both male and female both but in this case it’s a female and it’s there is a small grain like cavia but of course really very different you can cut in cubes better how do you tell it’s male or female yeah like men and woman you no M the the male is is white you know it’s like it’s different you know and the female is like this that’s like scallop different colors yeah very different one is white and one and the other one is like this wow it’s impressive watching you guys this is the part that we’re going to cook with the rice okay okay that is a part patana that is this part and this is is the that you the B Toro yeah it’s not the the to the too is is this one this is more Toro and CH Toro okay you know when you are going to a Japanese and say toro choro you know that’s the differ you know but this here and this is his here very special part also you know people love it now for example in Andalusia the name of this traditional is gr that is exactly the s that you are going to that is when the knife going this one is like sleeping you know and in Spanish is Ron and the traditional art of to clean T is a WR for this and we separate White white and black area white area is the area with the belly but we have loin also and the other area is the loin it’s very dark it’s very dark in the middle and lighter on the edges yeah wow this is red tuna yeah you know normally you are going to find in US jellof tuna yeah you know this tuna is Wild is a red tuna this would last you a year or more for one person or family a lot of people can eat here yeah now yeah I think that the most important part now is to try no and cook a little bit yes definitely we’re going behind the the table here than you good job guys thank you guys [Applause] wow I like the trying when he was talking about the trying the trying resonate what was the biggest challenge you had to overcome in creating a three star Michelin restaurant experience really very different you know my my story is very different you know because I got my three CH star and I said okay I’m going to be one year more and that’s all fine dining I prefer to create more casual restaurants and this is the moment when I close the F start and I start to create more casual more casual restant oh wow around the world but then 3 years later I open a very small F restaurant into into one of my casual restaurant and I I received two Ming directly in six month that is unique and then last week we we we had another Ming in Dubai congratulations yeah but but it’s not you know the with three in your own restaurant with your name in the door you know it’s very difficult to do you feel pressure be there yeah you feel pressure I I it’s is pressure but I always say that now I have more than 1,000 people working with me is more pressure I think that that melling you know Ming is a pleasure more than more than but it’s a it’s a recognition of the quality and the skill and the craftsmanship that you have is it is but the the problem for me that I always talk in interviews here or televisions or when when the people ask to me there is it’s very different than the another H professions you know if if you have star is not exactly you are going to be a very incredible Financial in your pocket you know and now we are going to do a tuna what are some of the spices and things that you add into your yeah well I’m going to show everything you know we at the beginning we’re going to H put the the the tuna the name in Spanish is Parana we can say in English maybe Tbone tuna and then we have we have right here and the spicy Spain and and andalia is not a very spicy country you know we only have the influence from Morocco that is exactly in front of us you know but we only use a little bit of black pepper a little bit of cumin very little maybe 10% and the rest is saffron we are more a saffron country and you you got to smell and know this yeah fresh it’s amazing but it’s very elegant and it’s not hot you know it’s really only spicy and is that olive oil or yeah always olive oil yeah it’s a we are in the area of the olive oil you know it’s uh what makes Spanish is olive oil from Spain so different and unique cuz I know it’s incredible of course for me know you can you can find of course in Italia or gree a very good olive oil you know but the but the real country of the olive oil and the real Ara isia you know it’s it’s an amazing you know this kind of olive oil you know then we are going to try with a with a caracho you know but it’s oh it’s amazing you know we’re talking you you can smell it’s like grass really if you are going the golf course with a very fresh grass yeah is it a spicier flavor not this not this because this is Arina you know olive oil really is like wine you know everybody know that the different type of H grape is a different flavor of wine you know but not everybody knows that in the olive oil is exactly the same the different type of olive is a different type of flavor you know in this case is artina that is a very more fresh and fru You know it’s not spicy peal that is very usual here in the area is more spicy remember that olive oil tasting we did in Hong Kong yeah that’s great so you ended up cooking the the tuna steaks if you will we cook and we start with the it’s like the name in Spanish Sofrito you know it’s it’s no no translation that we have here what temperature how hot did you cook those on yeah hot really hot okay as hot as you can really hot is it cooked all the way through or is it sort of rare now now it’s rare but we’re going to cook in the oven why because because we have a lot of fat and a little bit of gelatin because it’s a part very close to the head you know and this you you can eat cook 100% you know really better you know than the than it Ro why why is it important to cook the gelatin what does that do when it’s because the the the gelatin need need temperature to feel more juicy you know in your mouth you know it’s really more comfort you know it’s a it’s juicy and yummy you know if the gelatin is not I don’t know to say warm enough or hot enough it doesn’t melt and become it’s more you know it’s not in your mouth yeah it’s not a very easy you know okay so textur yeah it’s texture it’s texture here we we we have a basic a tomato sauce with pimento Cho that is a very famous Spanish red pepper okay not spicy and a little bit of mfish a cuttlefish and a green beans all right and now we are going to add the in the rice we have the spicy here with a let just raw that’s raw uncooked rice yeah and is it going to cook well but to cook this kind of rice firea normally is a very different grain that if you are going to eat sushi or if you are going to eat like a Thailand food or Indian food it’s a very different type of of rice this is very small you know a little bit of WR and um they I’m going to explain like this they they they need to drink a lot of stock you know okay the more important now is is to to give flavor to the rice with the with the stock okay and this is more Shar you know we have spicy here cuz it doesn’t let it doesn’t get soft right you wanted a little alente or is that PR no no alente probably is more for aotto something like this the rice of the are tight or rice you know in this case people need to feel the grain of the rice but not alente you know alente maybe it’s too much know it’s uh and now we are going to add the stock we’re going to add more spicy really is easier than than the people think you know but it’s very important to have the exactly rice for this kind of pan you know it’s do you always use a huge pan do you use a pan that large all the time normally if you are going to buy a this kind of pan in Spain if you want to do a rice for six you need a pan for eight or 10 you know it’s a because you you I prefer I prefer the the best rice you need to be thin you know it’s a normally you can find here in Spain is like in the golf there is a good golfers and bad golfers there is a good p and bad pasas you know yeah or good swing or bad swing you know it’s and um I prefer yeah see I prefer Thea because the rice needs to breef you know it’s uh so you don’t want it all too on top of each other you want it spread out and now the uh the Stop and we have to boil uh so for people watching which one of your restaurants or which restaurants you use this this kind ofo that we have in Madrid in Mara we have in Qatar Doha also do you have it at most of your restaurants this is like one of your Staples this is one of your best best dishes that you the problem that my all all my Branch really honest like my sons and daughters very difficult to to choose but this kind of BR lito where where we cook this kind of very traditional and popular fish and seea food from here is the food of my mom you know normally you know is this kind of food where what that you eating all your life you know it’s a but then we have Len that we have in Dubai Madrid Mar and under construction Miami we have what restaurant is the restaurant in Miami what’s the name in Miami is now it’s under construction and the is Lena Lena and smoke two restaurant smoke is the F Ling okay that now we have first the three star it was here in Mara there’s two meling in Madrid and one in Dubai okay which I hope why not one inami Miami because we go to Miami uh we’ve been Liv has been playing off Miami and so while we’re there we we are going to open in uh six seven eight months now it’s under construction Phil’s a Michel and a fishan yeah oh great I I love my wife and I one of our favorite things is going and experiencing you know some of the best restaurants in the world smun you know say is like focus in product and charal but very fine fine product is an amazing okay you ready do you want to eat it so we’ll wait for you we wait for it to be done that’s for sure that’s for we we can we can start if you want to try with the caracho oh yeah now it’s only Ro the caracho and this caracho really is very special because you can try at the same time different H types or we’re going to do a vinegret when you say we we mean you mean you are going to do the vinegret and then and you want to do no I want to watch and then I want to is that the pepper yeah no this is a dry H tomato oh dried tomato okay olives olives jalapeno little bit red pepper red pepper and green pepper green pepper that’s just regular red pepper not the special Spanish one it’s regular this are very special olive oil yeah great olive oil I I love olive oil I’m big believer in it really is very it’s Unique for me it’s impossible to cook without without olive oil and we have here also we are going to paint this a trick and what is that now the this are very special you know because finally Japanese people is really very intellig you know and this a very white soya that is I I prefer to eat to add this kind of white so that salt okay it’s a we’re going to paint and why is that does the salt dry dry it out a little too much yeah this is the this it’s going to be the salt of the plate okay which part of the fish is this from is this the arm like right or right by the you the col is is cutting of this by the Yeah in the middle is this kind of [Music] part and now you’re going to feel the flavor you okay okay I’m going to cut for you you don’t even need a knife it just comes apart huh no you don’t need it really okay are you ready for yeah we’re ready that looks amazing thank you I’ll wait for you guys just so you know it’s not easy waiting for you guys gra thank you one for me one for you all right let’s go okay Cheers Cheers thank you wow wow I love it it’s so good you can feel it you feel the salt of the but then the olive oil yeah I love it I like it good if you want more we we are going to have more oh we do you know you know what really does make it is the olive oil adds a lot to it uh it’s very important yeah the flavor of the olive oil really enhances everything and because I I take the part of the loin that is more texture than flavor you know so when we bite that there’s so many different flavors that you’re experiencing like it has an incredible experience like it’s not just eating meat or yeah I got a lot of the olive olive the actual Olive not even the oil yeah the the olive itself was really nice yeah so nice this kind the olive oil and the olive both really very good yeah okay we’re going to prepare a tartar in this case the row is not row you know it’s cook is boil you know it’s this kind of row is impossible to eat with to eat row okay and and here we have we have exactly the same is same way like the caracho but in this case with tar we have the loin we have the belly you know this is the Oto belly and the and the D we only add same salt always for the tuna that’s a light soy sauce is a white so yeah little bit fermented you know it’s really very important too I feel bad for Steely he’s missing out you know he wasn’t feeling well so he had to he had to uh leave for a minute but uh he’s missing out on the best part we’re going to tell our friend How uh yeah how delicious this was now what are the flavors in there cuz I can tell that’s going to be flavorful no this is going to be in the middle H this is this is like in andalia it’s like a pip salpicon that is a very different onion green pepper and red pepper that’s all e easy just as a base yeah it’s not a base it’s in the middle if you want to if you want to mix with the different parts of the oh I see I see you’re going to separate it got it yeah you are going to I got you you’re going to pull the dividers out now we mix here there is a very beautiful red color so at your restaurants what is this call what would be that be called on your menu this is a a Porter House kpacho okay Porter House caracho yeah I’m going to remember that one that really good okay move on to the tuna but I’m having a hard time getting past yeah for their house car because this these kind of dishes really are very interesting because you can try different texture of the tuna at the same time I’ve never seen a tuna kpacho in America seems like we only have beef Carpio yeah you you can find tuna caracho but not this kind of that’s unbelievable I think my favorite thing about going to different restaurant in different parts of the world is the use of different vegetables and spices and the flavors that you experience it’s they might be the similar dish but it’s prepared so differently and with different flavors and spices and so for that it just has a whole different experience but for for example for you on Friday Sunday Saturday you know you have control with the food no yeah you are not going to on Saturday night you know I can imagine Sunday night you know and Monday Tuesday we might try something we’ll try different try yeah yeah nothing too crazy on Sunday or Saturday night Saturday night before final round Sunday you know with a very good result there you go you can eat all that you want maybe a glass of wine yeah that’s the caviar yeah really to be honest it’s the Cav Thea it’s great is that how you would serve it to the table at a restaurant just like that and then what would you tell the the customer three or t okay and how would the customer eat that you you can eat all you feel free so you try you don’t mix them you just experience each part differently no normally normally it’s better H to eat h less to more fat you know we say in this case you can either roll the the the loin and the uto okay you can choose it you can mix with the vegetables with the little little get bit in the middle I’ll take take your advice and go roll wow good it’s different in this you have a very small metallic flavor you know and the texture but now if you take this it’s more fatty you’re going to find a very different flavor yeah will you have me another spoon in there thank you thank you well I really like this one I haven’t done this one yet the roast is special elegant and you can feel the small balls in your mouth wow I don’t know which one’s my favorite I like them all different yeah but different very very different very different sometimes I prefer not a lot of maybe fishy flavor with the loin more fishy flavor with the Otoro this is a much different texture much rougher yeah texture dry and this texure finally it’s a lot of small balls like cavia yeah you know in in your mouth but this should be elegant fishy flavor you know it’s not very strong yeah again the olive oil add Wonder it’s interesting that’s not something we’d usually have on tuna I wouldn’t say the olive oil here has a whole different flavor than what we’re used to like I grew up in you know California of a lot of olive oil but the flavor is different and now the liquid is uh finishing and in we we can take the tuna and the patana you are going to try now uh the rice and very different kind of tuna because it’s cooked in this cake in this case thank you for doing this for us the oven right really to be honest thank you for your time you know I know it’s uh great it’s cool to see now it’s very important day always you know to try in the in the golf course and it’s it’s a pleasure to have you and know really to be honest it’s hard to say wh which one is your best but of the you know the three flavors we tried here and the kpao what what uh what did did you what did you guys find my my favorite bite was the Caraco I think I might go for one more you one more you’re going to take it okay I’m doing it don’t don’t don’t be shy don’t be shy I love the Cario I just was surprised at how many unique flavors you experienc came out of that one amazing you really are talented at what you do and uh create such an incredible experience do you cook much at home home or just just at the restaurants my my wife said that is very that I put a lot of in the table you know it’s too much too much for it so the tuna steaks are are back and they were just cooked how long and like how hot did you cook those for really to be honest a lot of gelatin and a lot of fat that you can put in the oven for 1 hour and nothing’s happen you know it’s going to be juicy also you know but normally with the I don’t know in in Celsius you know it’s here here is like yards or meters you know in in Celsius uh 185 okay is okay for 20 minutes no more okay oh no no no problem now are you going to leave it in like a steak form on top or do you mix it up I I put the steak on the top and now we are mix with the rice and the I see and I’m going to show you also the in the in the this area of the paa there is the Sarat that is the most appreciate flavor for for a lot of Spanish people you know and andalan people why did this become such a staple of the Spanish uh culinary culinary culture Spain you very incredible country but all the areas are really very different you know people who eat in the North it’s more cold than here you know the food is really very different the seafood and the fish that you are going to find here in the Mediterranean Sea in andalia is very different than the fish that you are going to find in Galicia or this kind of areas you know it’s a really very very very different and this is the most important for me you know we have a very incredible culture yeah I like Italian people Japanese probably for me is a amazing three countries to to cook oh look how the rice is expanded and and filled up wow oh wow butter you’re right no you’re are going to just melts off look that is amazing yeah so tender I want at the beginning that I yeah this is the reason because we need to cook and we need temperature you know jeez I want that you try only the tuna this is different mus it’s like theone you know it’s a this is a little bit more dry than this dark meat is not easy to find in another country it’s a very Andalusian way of tuna yeah normally people thinking the tuna or Plancha or po roll I think better thank you y I think better the part with the like a you know that so try this just the just try first the tuna the the rice very hot be careful a juu very fishy no in this case W it just melt stronger flavor you know in this case yeah it just melts in your mouth yeah yeah it’s really very soft very juicy you don’t know it’s um wow amazing the fat really makes it amazing doesn’t it but he a very healthy fat you know in this case sure we like to say that too yeah yeah okay even if it’s not and now if you’re ready we going to finish trying the should we try the dark you can try all that you want is there a different flavor with the dark you said it a little little drier okay it is because it’s less fat okay you know it’s a it’s is like a sirloin or in a tone it’s exactly the same way and this one oh I see so you cooked it to get a little crunch a little texture I like that a lot of people love more thish than inside you know inside you can find also here yeah this is the Sher R also this one oh wow oh that looks incredible yeah this is amazing but a lot of people love now all for you you can try for you you know yeah these spoons aren’t quite big enough for what we that looks amazing part oh my my goodness it’s very elegant flavor yeah the rice has a texture of of a little chewy a little texture and then the the tuna just melts in your mouth exactly there is very different texture you yeah it’s incredible the rice is almost crunchy parts of it the edge like you were saying that is just so good let’s get a bowl outow and really if you wait 2 3 minutes because now it’s very hot better all right you are going to f patient better flavor thank you it’s going to be tough to wait that was good let’s do it yeah hey D will you pass that another Bowl here thank you I wasn’t going to Chow Down heavy in front of all the cameras but that’s I mean I’m going to have to that’s great that big just a little more tuna a little more the tuna tuna perfect gosh I love fire excellent thank you wow Chef Garcia we can’t thank you enough for sharing your skills and your expertise I mean this is just incredible dish and uh your your restaurants throughout the world we can’t wait to go go try them some more but thank you so so much for being here and doing this no it’s my pleasure my pleasure thank you for showing us a little taste of thank you thank you so much pleasure fantastic really good pleasure your house welcome to balderama to andalia and welcome to the Andalusian food you know and the culture of the tuna well congratulations on all your success and thank you for sharing your skills pleasure thank you for your time thank you cheers all right let’s uh thank you Let’s uh turn the cameras off so we can Chow Down Let the tuck in oh my gosh thank you for your time
