Celler de Can Roca restaurant (Girona)

He was only 9 when he first put on a chef’s jacket to help his mother at the family restaurant. He currently runs his own project, together with his two brothers, Josep –a sommelier and maître D’- and Jordi – a pastry chef.

El Somni (2013), the first multi-sensory gastro-opera staged by the Roca brothers, was a cross-cutting creative process with more than 50 artists and sensory specialists involving almost two years of creative and experimental work. He has led botanical research projects such as Terra Animada that has catalogued the wild species in the area surrounding the restaurant to recover them for cooking, and make use of them for their distillates.

With the Cooking Tour Experience the chef has not only run the first international tour by a restaurant, but has also organised a dynamic development programme for culinary talent that has just started in Latin America this year and will be continuing in its forthcoming international annual programmes.

His contributions to low-temperature vacuum-controlled cooking have probably transformed the way we look at the immediate cooking technique in the 21st century. He has worked with various university programmes such as the Science & Cooking course at Harvard. In 2015 he was invited by the World Economic Forum to form part of its cultural leaders’ council.

Their numerous awards include: El Celler de Can Roca has maintained its 3 Michelin stars since 2009; Joan Roca was in the top ten of the Le Chef list of the best chefs in the world , voted by a jury of 512 Michelin star holders (2015); El Celler de Can Roca, best restaurant in the world, 50 Best Restaurants of the World Magazine (2015); Joan Roca, Grand Prix of Culinary Arts from the International Culinary arts Academy (2012); Joan Roca was selected by more than 1000 cookery journalists as one of the 20 most influential chefs at Madrid Fusion; Joan Roca received an honorary doctorate from Girona University (2011) and Joan Roca was named Chef of the Year by the Spanish Gastronomy Academy (2000).