Paco Roncero is one of the leading representatives of the avant-garde Spanish cuisine, not just within Spain but also abroad. A technical and creative signature cuisine which goes beyond a personal cooking style, and also represents a way of offering and understanding gastronomy as a unique sensorial experience.
He is currently the executive chef and director of the NH Collection Casino de Madrid and its restaurant Paco Roncero Restaurant, that was named until October 2019 La Terraza del Casino and of gastro-bars Estado Puro in Madrid and Shanghai. He is the Founder and Chef of Sublimotion, the most advanced and innovative restaurant ever imagined which is located at the Hard Rock Hotel in Ibiza, the first hotel in Europe by the famous brand.
In 2012 he inaugurated, inside the Casino de Madrid, PacoRonceroTaller, a research lab open to the imagination in which, for the first time ever, materials, high- precision technology and engineering derived from the aviation and film industries were applied to a culinary setting to create new experiences and generate emotions.
Paco Roncero’s cuisine is the result of the masterful command of the most advanced cooking techniques, his bursting creativity and innate sensibility and his inquisitive mind and capacity to innovate. In 2018, Antonio was awarded the Best Pastry Chef Award by the prestigious Best Chefs Awards organization, the world’s leading culinary award platform.