Joan Roca i Fontané
Joan Roca i Fontané is a chef of the restaurant El Celler de Can Roca. In 2013 & 2015, it was named the best restaurant in the world by the Restaurant Magazine. It was ranked second by the same magazine in 2011, 2012 & 2014.
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, and Jordi. He is elaborating traditional cuisine together with avant-garde techniques, which implies research of both modern techniques and traditional recipes.
Some of the techniques he uses are Sous-vide, "Perfume-cooking" and Distillation.Acknowledgments
- 2000. Cook of the year by the Spanish Academy of Gastronomy.
- 2002. Second Michelin Star for El Celler de Can Roca.
- 2009. Third Michelin Star for El Celler de Can Roca. and 5th position in the Restaurant Magazine
- 2010. Honorary degree by the University of Girona
- 2011. Appears in the list of the "20 most influential cooks of the world".
- 2011. Second best restaurant in the world for El Celler de Can Roca, by the Restaurant Magazine.
- 2012. Second best restaurant in the world for El Celler de Can Roca, by the Restaurant Magazine.
- 2013. Best restaurant in the world for El Celler de Can Roca, by the Restaurant Magazine.
- 2015. Best restaurant in the world for El Celler de Can Roca, by the Restaurant Magazine.
- 2016. Chefs’ Choice Award by Restaurant Magazine
- 2017 The Best Chef by The Best Chef Awards
- 2018 The Best Chef by The Best Chef Awards
Publications
- El Celler de Can Roca, by Joan, Josep and Jordi Roca. In Catalan, Spanish and English.
- La cocina al vacío, by Joan Roca and Salvador Brugués. Translated to English, French, German and Italian.
- Les receptes catalanes de tota la vida, by Joan Roca and his mother, Montserrat Fontané.
- La cuina de la meva mare, by Joan Roca. In Catalan and Spanish.
- Deu menus per a un concert, by Joan Roca. In Catalan and Spanish.
