Joan Roca, born in 1964 in Girona, is the eldest of the renowned Roca brothers and the visionary chef behind El Celler de Can Roca, a global benchmark for creativity, emotion, and culinary innovation. His work bridges tradition and technology in what he calls tecnoemotional cuisine, where ancestral flavors meet cutting-edge technique and sensory exploration.

Joan’s culinary roots trace back to his grandparents, who opened an inn in Sant Martí de Llémena in the 1920s, and to his parents’ traditional eatery, Can Roca, in Girona. Growing up surrounded by the aromas of Catalan home cooking, he pursued his passion at the Girona Hospitality School, where he later became a professor. His formative experiences training under legends such as Georges Blanc, Santi Santamaría, and Ferran Adrià shaped his philosophy: innovation grounded in memory and local culture.

In 1986, Joan joined forces with his brothers, Josep, the sommelier, and Jordi, the pastry chef, to create El Celler de Can Roca, now celebrated worldwide for its harmony of science, art, and emotion.

Beyond the kitchen, Joan leads La Masia, a research and creativity center dedicated to culinary evolution, sustainability, and education. His projects, from Mas Marroch and Hotel Casa Cacao to Rocambolesc and Normal, reflect his lifelong mission: to honor Catalan heritage while continuously reinventing the future of gastronomy.