Daniel García Peinado
La Cala Resort Executive Chef
Learn about his kitchen
Daniel García Peinado presents thoughtful cooking that highlights the role of extra virgin olive oil (EVOO). This ‘liquid gold’ acts as the common thread for an array of foods and unites the principles of Andalusian cooking with the international influence of Peinado’s culinary experiences.
We are presented with a culinary proposal that is full of flavour and daring in its makeup, but in which there is much truth. The executive chef of La Cala Resort incorporates innovative techniques that transform EVOO into something different—something that is constantly adding value. The chef reaches his objective of providing cuisine that is just as surprising as it is healthy.
Daniel García Peinado Path
Daniel García Peinado is a recognised Spanish chef and one of the greatest experts in extra virgin olive oil (EVOO) in Spain.
Professionally trained at the Escuela de Hostelería de La Cónsula (Malaga), he has worked in the United Kingdom and at Martín Berasategui’s Restaurante Lasarte (three Michelin stars). This professional has also had a long career in prestigious hotels.
In 2018, Daniel joined La Cala Resort as the executive chef, leading an ambitious culinary project. In this new stage, he enthusiastically takes on leadership of its five restaurants.
In addition to supervising La Cala Resort’s restaurants, he is the executive chef of Gourmet de la Roja, captain of the Spanish professional cooking team, food advisor and prominent speaker. He has earned an array of prizes in national cooking contests, and he was the first Spanish representative to win the bronze medal at the European Global Chefs Challenge.