His relationship with the hospitality industry began early at Bar Laurentino, in Jaca, where Daniel García Ortas was born in 1992. “My father was an IPE researcher and worked a lot, and I was always at the bar with my mother, who helped my aunt.” Until the age of 12, when his grandfather died and shortly after they broke into the bar.
Of those years, memories of the Colegio San Juan de la Peña and the IES Pirineos, and of the meals and family gatherings at the Laurentino. Then the beginning in sports such as climbing, swimming or judo, this being the one he liked the most, “because I had a certain discipline and an education in values, and perhaps it also influenced that I like to depend on myself, that’s why team sports don’t suit me ”. And judo “was not bad at me, I won championships in Aragon and sector and in national championships, I was sixth.”
He had a clear fondness for the hospitality industry, “But my grandmother told me that she was very tough, very self-sacrificing and my grandfather, who had received the Provincial Hospitality Medal for her dedication, also said that it was harder to work in a bar than in the country.”
A) Yes, At the age of 18 he went to Huesca to do the FP degree of Higher Technician of Physical and Sports Activities in the Pyramid (first promotion) and it did not take long for the reunion with the bar to arrive, but in another way. “In the first month I was already working in the hospitality industry, in the morning and on weekends, and in the afternoon I was studying.”
He was at Sunset Boulevard, Cubitos, Rafaela Estación, El Trinche Asador, Saqués, Casa Mariano and In 2016 he began his career at Bar Rugaca, where he is now the top manager.
Until he entered the Rugaca, for about 3 years “I gave judo classes at the Kanpai club in Jaca, from Monday to Thursday, and on weekends I worked in the hospitality industry in Huesca”. Little by little “I took all the weight of the leadership of the Kanpai club, but in April 2016 I had a traffic accident and I rethink everything. I quit judo and since then I have dedicated myself fully to the hospitality industry ”.
As manager of the Rugaca he values that “we have a privileged terrace and partly thanks to it we have been able to withstand the covid,” that people have responded very well, to take off their hats, but also behind, here is a great company that gives you guarantees ”. It also highlights that Rugaca “had the reputation of being the best coffee in Huesca and a very complete bottle rack, which were our strengths along with good service”, and his goal was to enhance this. The company has helped him in his training in cocktails and coffees, “which was what gave me the most immediate satisfaction, the minute you see the result, and that elaboration depends on yourself, this was what most hooked me to coffee” . So much so that last October he was third in the national final of the Barista Contest, held in Barcelona.
In recent times, created a company “and for a month I have been running the Hostal Rugaca, my own business”. And he is satisfied, since “this month, which is the low season, the bills are going out.”
Two works “that complement each other very well”, he says, and adds that always with the same maxim: “I do my best to get the best result.”
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