David García
Head chef of Corral de la Morería's Michelin-starred gastronomic restaurant, trained under Martín Berasategui, El Bulli, and Mugaritz.
- Michelin stars
1- Repsol Soles
3- Restaurants
- 2
- Born
- 1975 · Bilbao
David García, born in Bilbao in 1975, began cooking before age 18 at his family's restaurant, Támesis, and studied at the Escuela de Hostelería Eide in Santurce. He trained under Martín Berasategui and completed stages at El Bulli and Mugaritz, then worked at Nerua, inside the Guggenheim Bilbao, before moving to Madrid, where he won a Michelin star as head chef of Álbora in 2014. He joined Corral de la Morería in late 2016, whose separate gastronomic restaurant now holds a Michelin star and three Repsol Soles under his direction.
Biography
Early years
David García was born in Bilbao in 1975. His parents ran Támesis, a long-established restaurant in the city, and he began learning the trade there before he was 18, though he initially wanted to be a musician and remains passionate about heavy metal and rock. He later studied at the Escuela de Hostelería Eide in Santurce.
Career
García trained under chef Martín Berasategui and completed stages at El Bulli and Mugaritz. He then worked at Nerua, inside the Guggenheim Bilbao, before moving to Madrid, where he took over the kitchen at Álbora and won a Michelin star there in 2014. He joined Corral de la Morería in late 2016, where his cooking in the tablao's separate gastronomic restaurant went on to earn a Michelin star and, later, three Repsol Soles. He has also cooked for touring musicians including Metallica, U2, Guns N' Roses, Bruce Springsteen, and The Rolling Stones at Bilbao's Azkena Rock Festival.
Philosophy
García emphasizes organic, small-scale produce (huerta ecológica), building dishes around broths, stocks, and natural juices in a style he calls cocina de raíz, rooted in his Basque background; he has designed menus to complement the venue's flamenco performances.
David García in our guides
Editorial guides featuring David García’s restaurants.
Accolades
- ·One Michelin star, Álbora (2014)
- ·One Michelin star, Corral de la Morería Gastronómico
- ·Three Repsol Soles, Corral de la Morería Gastronómico (since 2023)
Frequently asked
Who is the head chef at Corral de la Morería?
David García, who trained under Martín Berasategui and at El Bulli and Mugaritz, and previously led the Michelin-starred kitchen at Álbora in Madrid, before joining Corral de la Morería in late 2016.
Where is David García from?
He was born in Bilbao in 1975 and began cooking before he was 18 at his family's restaurant, Támesis, later training at the Escuela de Hostelería Eide in Santurce.
Does Corral de la Morería have a Michelin star?
Yes. Its separate four-table gastronomic room, led by chef David García, holds one Michelin star and three Repsol Soles, on top of the main tablao dining room.
What did David García do before Corral de la Morería?
He worked at Nerua, inside the Guggenheim Bilbao, then moved to Madrid, where he won a Michelin star as head chef of Álbora in 2014, before joining Corral de la Morería in 2016.
What is David García's cooking style?
He builds dishes around broths, stocks, and natural juices made from organic, small-scale produce, in a style he calls cocina de raíz, rooted in his Basque background.
What is Corral de la Morería known for besides its food?
It's been a flamenco tablao since 1956, staging a nightly show alongside the dinner service that chef David García's kitchen prepares.