Exclusive interview with Chef Dani García at Maxx Royal Bodrum

Leña by Dani García at Maxx Royal Bodrum

Conceived by acclaimed chef Dani García, Leña by Dani García, redefines the traditional grill through a gastronomic concept where fire and live embers take centre stage, transforming primal cooking techniques into a refined, cosmopolitan dining experience. The restaurant’s contemporary interiors echo its culinary philosophy, featuring warm, earthy tones and rich wood finishes that reinforce the connection to fire, while creating an inviting, stylish atmosphere. The menu strikes a confident balance between tradition and modernity, showcasing signature dishes that have become synonymous with the brand, from the iconic grilled avocado and its emblematic burger to expertly selected cuts such as aged ribeye from mature cattle. Together, they embody Leña’s unmistakable identity: a celebration of precision, flavour and a modern approach to steakhouse culture on an international stage.

Attributable to Chef Dani García:

Leña is built around fire as both technique and emotion. How would you describe the restaurant’s identity in one sentence beyond the idea of a steakhouse?

Leña is a celebration of living through fire. It’s a place where technique, emotion and sharing come together to create unforgettable moments around the table. We are much more than a steakhouse; we are a restaurant where fire becomes a language.

• You achieved three Michelin stars and then made the rare decision to close your restaurant at its peak. What mindset drives a decision like that?

I have always believed that gastronomy is about evolution and taking risks. Closing a three-Michelin-star restaurant was not about leaving something behind but about opening new doors. I’m driven by curiosity and by the desire to keep creating experiences that connect with more people around the world.

From Smoked Room’s rapid Michelin recognition to Leña’s global expansion, what connects all your culinary chapters?

The common thread is emotion. Whether it’s a tasting menu at Smoked Room or a dinner at Leña, my goal is always the same: to move people through flavour, hospitality and storytelling. Every project has a different expression, but the soul is identical.

What makes Turkey’s Bodrum coastline a meaningful setting for Leña’s philosophy?

Bodrum has a unique energy. There is a deep connection with the sea, with nature and with the joy of gathering around a table, and that fits perfectly with Leña’s philosophy. Fire feels very natural here. The Mediterranean lifestyle, the beauty of the coastline and the relaxed sophistication of Bodrum make it an extraordinary destination for our concept.

You’ve built a career on combining traditional Spanish ingredients with global techniques. How do you know when a dish has found the perfect balance between heritage and innovation?

When innovation doesn’t hide the ingredient or the memory behind it but elevates it. A dish works when it surprises you while still feeling familiar. Respect for the product and emotion are always the final judges.

Rapid Fire Questions

What is your personal favourite cut or ingredient to cook over fire?

I love cooking red prawns over fire. It’s a delicate ingredient that completely transforms with smoke and heat while preserving its essence.

What is the most memorable dining moment you’ve experienced as a guest, not a chef?

There have been many, but the moments I remember most are those where I felt genuine hospitality and emotion. Great food is important, but the feeling a restaurant leaves with you is what stays forever.

If you could host a dream fire-cooking dinner anywhere in the world, where would it be?

On a secluded beach in the Mediterranean, with the sea in front of us and a long table shared with friends, producers and chefs from around the world.

Is there a flavour profile that you find yourself returning to repeatedly, regardless of the concept or location?

Acidity and smokiness. I love the tension between freshness and fire. It’s a combination that appears in many of my dishes in one way or another.

Leña operates within luxury hospitality environments. How important is collaboration between hotel experience and restaurant identity?

It’s essential. The guest doesn’t separate the restaurant from the hotel experience; they remember the emotion of the whole journey. In places like Bodrum, where hospitality is taken to another level, that collaboration becomes even more important and allows us to create something truly memorable.

Exclusive interview with Maria Jose (MJ) Urmeneta, Bar Manager, Hawkerboi

You’ve done 15+ international takeovers across cities like Milan, Berlin, Singapore, and Marrakech, what’s one ingredient or technique that surprised you in a local bar culture?

One of the things I love the most about travelling is seeing how different cultures approach flavour in drinks. During a takeover in Marrakech, I was amazed by the way local ingredients, such as how preserved lemons and orange blossom were mixed with spices and used with incredible restraint. There was a real emphasis on balance and aromatics, allowing ingredients to express themselves naturally.

In Singapore, I was equally impressed by the level of precision and applied to fermentation and clarification techniques. Bartenders there are constantly pushing boundaries while remaining deeply respectful of local flavours and traditions. Those experiences reminded me that innovation doesn’t always mean adding more complexity. Sometimes it is about refining a process until every element serves a purpose. That’s something I’ve carried into my own work and continue to explore at Hawkerboi.

You’ve worked from Lima to Dubai to some of the world’s best bar scenes, what’s one “bar myth” about global mixology you now completely disagree with?

A common myth is that the most successful bars are always the most technically advanced. Early in my career, I thought that innovation was primarily about equipment, rare ingredients or complex preparations. After working across different countries and bar cultures, I’ve come to realise that is not true.
The best bars in the world succeed because they create genuine connections with people. Technical excellence is important, but guests don’t return because a drink was clarified six times or prepared using the latest piece of equipment. They return because they felt something. Whether it’s a memorable flavour, a conversation with the bartender, or a sense of belonging, hospitality is what transforms a good cocktail into a great experience.

You’re known for ingredient-led creativity, what’s a “weird but works” ingredient pairing you secretly love?
When creating the last hawkerboi menu I was researching about southeast asia ingredients and found Durian was something that people love. I wanted to create something inspired in the Indonesian street food market and found they have a mixed fruit juice called Jus Buah which is made with base of durian mixed with watermelon, pineapple and mango, so I tried to replicate it in a margarita style cocktail, mixed the fruits in between fresh fruits and flavored liqueurs, then milk-punched to soften the strong aroma and flavor of the durian but keep the essence on the taste.

If Hawkerboi’s bar had a personality, how would you describe it in three words, and why?

Bold, playful, and unexpected.

Bold because the flavours are magnetic. We aren’t afraid to use ingredients or take inspiration from different culinary traditions. Every drink is designed to make an impression while remaining balanced and enjoyable.

Playful because experimentation is a huge part of our culture. We take the craft seriously, but we don’t take ourselves too seriously. There’s always an element of fun in the way we approach menu development, presentations, and guest interactions.

Unexpected because we constantly look for ways to surprise people. Whether it’s through ingredients, flavour combinations, or storytelling, we want guests to discover something they didn’t anticipate when they sit down at the bar.

How closely do you collaborate with the kitchen team to ensure food and beverage feel like one unified story?

Collaboration with the kitchen is absolutely essential. Some of the most exciting ideas come from conversations that happen outside formal menu development sessions. We regularly exchange ingredients, discuss flavour profiles, and explore how a dish and a cocktail can complement one another rather than compete for attention.

At Hawkerboi, I see the bar and kitchen as part of the same creative department. If the Chefs are experimenting with a particular ingredient, spice blend, or preparation technique, I want to understand how that could inspire a drink. Likewise, ingredients we develop behind the bar can sometimes spark ideas for the kitchen.

The goal is to create a seamless guest experience where food and drinks feel connected by a common narrative. When that happens, guests may not consciously notice the details, but they feel us throughout their meal. Those are often the experiences that stay with people long after they leave, and that’s something we’re constantly striving to achieve.

Exclusive interview with Thomas Kurian, General Manager, LEVA Hotels

1. LEVA operates in a space where lifestyle, affordability, and design intersect, what is the brand really trying to solve for modern travellers?

LEVA is fundamentally focused on addressing the growing gap between affordability and quality-driven hospitality experiences. Today’s travellers are increasingly looking for hotels that offer thoughtful design, comfort, flexibility, and strong locations without the premium pricing typically associated with lifestyle hospitality.

The objective is not simply to provide accommodation, but to create spaces that feel practical, contemporary, and experience-oriented for both short and extended stays. This includes offering functional living spaces, flexible stay formats, and an environment that balances convenience with a more relaxed, lifestyle-led atmosphere suited to the evolving expectations of modern travellers.

• As the General Manager of LEVA Hotels, what does success look like for LEVA beyond occupancy and revenue metrics?

Beyond occupancy and revenue, success for LEVA is measured by consistency in guest experience, operational adaptability, and long-term brand relevance within a highly competitive hospitality market.

Guest retention, positive sentiment, and the ability to create a seamless experience across different traveller segments are equally important indicators of performance. Internally, success also means maintaining operational efficiency while building a culture that allows teams to remain agile, service-oriented, and aligned with the brand’s long-term growth strategy.

• You often speak about transforming business complexity into structured growth, what does that look like inside a real hotel operation?

In a hotel environment, structured growth comes from creating operational clarity across multiple moving parts, from revenue management and staffing to guest services and procurement. Hospitality operations are inherently dynamic, particularly in a market like Dubai where demand patterns can shift quickly between corporate, leisure, and event-driven travel.

Transforming complexity into growth means building systems that allow teams to respond efficiently to these fluctuations while maintaining consistency in service delivery. It also involves using data more effectively to guide pricing, resource allocation, and operational planning, ensuring that growth remains sustainable rather than reactive.

• When guests choose LEVA over other Dubai hotels, what “specific experience promise” are they actually buying into?

Guests choosing LEVA are typically buying into a hospitality experience that combines accessibility, comfort, and lifestyle-driven design in a way that feels both practical and contemporary.

The promise is centred around delivering well-located, thoughtfully designed spaces that offer flexibility and ease without unnecessary complexity. Whether travelling for business, leisure, or extended stays, guests are looking for an experience that feels efficient, comfortable, and approachable while still maintaining the quality and atmosphere associated with lifestyle hospitality.

• How has Dubai’s shift toward experience-driven tourism impacted LEVA’s business model?

Dubai’s shift toward experience-driven tourism has reinforced the importance of flexibility and lifestyle positioning within the hospitality sector. Travellers are increasingly placing greater value on convenience, personalised experiences, and hotels that integrate seamlessly into their broader travel plans rather than functioning purely as accommodation providers.

For LEVA, this has strengthened the focus on curated stay experiences, flexible offerings, and value-added services that support both short leisure stays and longer-term guests. It has also increased the importance of location, design, and operational agility in meeting evolving traveller expectations across different demand segments.

• What is the biggest operational challenge in running a lifestyle hotel brand like LEVA in Dubai?

One of the biggest operational challenges is balancing guest expectations for premium, lifestyle-led experiences while maintaining efficiency and accessibility within a highly competitive market. Dubai’s hospitality sector moves at a very fast pace, with constant shifts in traveller behaviour, pricing dynamics, and service expectations.

For lifestyle hotel brands, this requires maintaining consistency in design, service quality, and guest engagement while also remaining operationally agile enough to adapt to changing market conditions. Managing this balance effectively is critical to sustaining both guest satisfaction and long-term operational performance.