Lourdes Muñoz

agarcia
October 24, 2018
Lourdes Muñoz Dani Garcia’s right hand, she has been his advisor and confidante for many years. She is now the director of Events and Sales and runs the catering division of Grupo Dani, and has the difficult job of conveying avant-garde cuisine to all kinds of corporate and social events in Spain and abroad, offering an all-round service which takes care of every last detail. From said position, she applies herself totally to the creation of concepts that are adapted to the client’s needs, and where exquisite attention to detail is her motto. Born in Seville, she began her professional career in San Sebastián, where she worked as front-of-house manager and events coordinator for Martín Berasategui at the Kursaal conference centre. Her relationship with chef Dani García began in 2001, when she took over the front of house at the legendary restaurant Tragabuches, in Ronda, continuing with him to his next destination in 2004 – Calima, in Marbella – as the head of service and front-of-house manager for two years. Her work earned her the Madrid Fusión award for Best Front-of-House Service in 2006. She has done practically everything at Grupo Dani García. For eight years she was the Sales and Sponsorship Director at the restaurant Calima, and head of events for such important occasions as the Food & Sun Festival, in 2010. She has also been responsible for organizing the A Cuatro Manos event, which for five consecutive years brought together dozens of Michelin-starred chefs at each of its editions: It is now a benchmark and an unmissable event on Spain’s gastronomic calendar, and is held in very high esteem, is of supreme importance and has the power to convene. This colossal job, which requires great flair for organizing and coordinating – and is a very important logistical feat – earned her the Best Event award in 2017. All this experience in the management and coordination of huge events has enabled Lourdes Muñoz to take on challenges of enormous responsibility, such as managing the cuisine offered at the Summit of African States, held in Mauritania in 2018. By Carlos Mateos