El Celler de Can Roca
Joan Roca is the founder and the head chef of El Celler de Can Roca. He studied in Escola d’Hosteleria de Girona, where later he became a teacher. He worked with his grandparents and parents in their family business, a restaurant of traditional Catalan cuisine. Today Joan is the chef of his own restaurant, together with his two brothers, Josep (sommelier), and Jordi (pastry chef).
He elaborates on traditional cuisine and avant-garde techniques, which implies research of modern and traditional recipes. Some techniques he uses are Sous-vide, “Perfume-cooking” and Distillation. In parallel to the service in the restaurant, Joan leads a team of research, innovation, training, and creativity that follows an ongoing course from La Masia.
Contribution to science
His contributions to low-temperature vacuum-controlled cooking have probably transformed the notion of immediate cuisine in the 21st century. His ample training vocation has led him to practice as a cooking teacher for more than 20 years, to be recognized as Honoris Causa Doctor by the University of Girona, and to collaborate in different university programs such as the Science & Cooking course at Harvard. In 2015, he received an invitation from the World Economic Forum to be part of its council of cultural leaders and he has become, along with his brothers, ambassador of the United Nations Sustainable Development Programs.
El Celler De Can Roca
The Roca brothers’ passion for cooking was initially kindled in Can Roca, the establishment their parents manage in Taialà, a neighborhood on Girona’s outskirts. It is where they grew up, amid the hubbub of dishes, pots and pans, and guests. The bar was their living room, their playground where the aroma of the stews generously, simply and honestly prepared by their mother, wafted in.