El Celler de Can Roca
Jordi Roca is known for being the Pastry Chef of El Celler de Can Roca, a restaurant located in Girona in Catalonia, Spain. He leads the place with his two older brothers, Joan – the Chef and Joseph – the Sommelier. Jordi’s training in pastry was informal and guided by british Chef Damian Allsop. He taught him techniques and the importance of sweet cuisine:measuring, precision, patience, passion, temperament, confidence and sacrifice.
Since then, Jordi Roca has been on an uninterrupted journey of fun, dreams, provocation, and boundless creativity for over 15 years. He passionately translates his life into sweet expressions, drawing inspiration from diverse sources like walks, landscapes, scents, and emotions. Jordi thrives on the freedom, freshness, and daring of his work. He pushes boundaries with irreverence, breaking molds, and embracing fantasy in the world of desserts. His expertise lies in surprising diners at the meal’s climax, blurring the line between tradition and fascination.
Apart from being head pastry chef at El Celler De Can Roca, Jordi is also involved in his two projects: the ice cream shops Rocamboleso and Casa de Cacao and a boutique hotel that houses a chocolate workshop, right in the heart of Girona. Jordi’s creativity knows no limits and his sweet creations are a real work of art.
Jordi Roca has been named the best pastry chef of the year by the Lo Mejor de la Gastronomía guide (2003), won the IV Premio Chef Millesime by Cruzcampo Gran Reserva (2013), received the World’s Best Pastry Chef Award from The World’s 50 Best Awards (2014), earned the Prix au Chef Pâtissier from the Académie Internationale de Gastronomie (2016), and was awarded the title of best pastry chef by The Best Chef Awards (2019).