Culinary and Food Studies Council

Joan Roca, Chef-Owner el Celler de Can Roca

Joan    Roca, Chef-Owner el Celler de Can Roca

Born in Girona in 1964 into a family closely linked to gastronomy, he soon chose for cooking, studies at the Hotel and Catering School of Girona. Together with his brother Josep (sommelier), he opened in 1986

El Celler de Can roca an avant-garde culinary temple. His younger brother, Jordi, joined them later as pastry chef. A number of new techniques and emblematic recipes have emerged from the effervescent 
creativity of Joan Roca, such as the Parmentier made of lobster with trumpets of death. In addition, aware that inspiration comes from an open mind, Joan Roca has often collaborated with all kinds of artistic and
scientific disciplines.
El Celler de Can Roca has been five times number one of The World's 50 Best, once third, twice second, and fourth and fifth once.

 

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