'The Best Chef Awards' honors Malaga's cuisine: recognizes Dani García and Benito Gómez

The Best Chef Awards has announced its 2025 ranking of chefs, and this year has recognized Benito Gómez, chef of the restaurant in Ronda Bardal, with a Knife and Malaga chef Dani García with two Knives for his restaurant Smoked Room in Madrid.

In García's case, the two Knives signify that the space is "top-tier", and the recognition of a Knife underscores the excellence and creativity awarded to recipients, highlighting chefs who set trends in global gastronomy.

Bardal already boasts two Michelin Stars and two Repsol Suns, adding that in March, Benito Gómez was named the best chef in Andalusia at the XI Andalusia Gastronomy Awards by the Andalusian Academy of Gastronomy and Tourism. He was also recognized as the best restaurant in Andalusia by the Macarfi Guide.

In the case of Dani García from Malaga, Smoked Room also holds two Michelin Stars. This format has expanded internationally, opening another in Dubai, adding to his twenty restaurants.

The Best Chef Awards' Knife System

With the knife system, there are three categories: Three Knives or “the best”, achieved by 126 chefs, scoring 80% or more of the maximum; Two Knives or “top-tier”, for 236 chefs who reached 40% or more; or One Knife or “excellent”, for 421 chefs, with 20% or more.

“This award is not only a personal recognition but also to the entire team and the constant effort to add value to what we do,” said the chef after the ceremony held in Milan.

According to the restaurant itself, this award "adds to the international map of restaurants that define the cutting edge of gastronomy, keeping the name of Ronda, Malaga, and Andalusia at the forefront of high cuisine."

The Dani García brand, around the globe

The Dani García group has about twenty restaurants spread around the world. The Marbella-born chef’s gastronomic map is made up of the brands BiBo (Marbella, Tarifa, Madrid, Doha, and London), Lobito de Mar (Marbella, Madrid, La Finca, and Doha), Leña (Marbella, Madrid, and Dubai), Tragabuches (Marbella and Madrid), Dani Brasserie (Four Seasons Hotel Madrid), Smoked Room (Madrid and Dubai), Casa Dani and El Pollo Verde (New York), La Cabane (Marbella) and La Chambre Bleue (Paris).

Benito Gómez, a Ronda local by adoption

Benito Gómez, born in Barcelona but a Ronda local by adoption, has spent years honing his culinary skills, creating and taking giant strides among Spain's top references, accumulating accolades. Bardal is his mainstay, the restaurant that has established him as one of the most important chefs not only in Malaga but also in Andalusia.

To this, he adds Tragatá, 'his little child', which not only is located in Ronda, but since last year can also be enjoyed in the center of Malaga. He is also expanding to the nearby province of Cádiz, where he has created Dalmar, a restaurant bearing his signature, located inside Fairmont La Hacienda, in San Roque.