Joan Roca i Fontané
Joan Roca i Fontané | |
|---|---|
| Born | February 11, 1964 Spain |
| Occupation | Chef |
| Known for | Founder and executive chef of El Celler de Can Roca |
Joan Roca i Fontané (born 11 February 1964) is a distinguished Spanish chef, widely recognized as the founder and executive chef of El Celler de Can Roca, which earned three Michelin stars in 2009. This establishment was honored as the world's top restaurant by Restaurant Magazine in both 2013 and 2015, and achieved the runner-up position in 2011, 2012, and 2014.
His culinary education was completed at Escola d'Hosteleria de Girona, where he also served as an instructor. Prior to launching El Celler de Can Roca, Joan gained experience working in his family's traditional Catalan cuisine eatery. He co-founded the restaurant alongside his brothers, Josep (sommelier) and Jordi (pastry chef). Their gastronomic style merges classic dishes with innovative methods such as Sous-vide, "Perfume-cooking," and Distillation.
Acknowledgments
- 2000. Awarded Cook of the Year by the Spanish Academy of Gastronomy.
- 2002. El Celler de Can Roca received its second Michelin Star.
- 2009. The restaurant was granted a third Michelin Star and ranked fifth by Restaurant Magazine.
- 2010. Conferred an honorary degree from the University of Girona.
- 2011. Received the Grand Prix de l'Art de la Cuisine from the International Academy of Gastronomy.
- 2011. Recognized among the "20 most influential chefs worldwide."
- 2011 & 2012. El Celler de Can Roca placed second globally according to Restaurant Magazine.
- 2013 & 2015. Earned the title of best restaurant worldwide by Restaurant Magazine.
- 2016. Honored with the Chefs’ Choice Award by Restaurant Magazine.
- 2017 & 2018. Named Best Chef at The Best Chef Awards.
Publications
- El Celler de Can Roca, authored by Joan, Josep, and Jordi Roca. Editions available in Catalan, Spanish, and English.
- La cocina al vacío (Sous-Vide Cuisine), co-written by Joan Roca and Salvador Brugués. Translated into English, French, German, and Italian editions exist.
- Les receptes catalanes de tota la vida (Traditional Catalan Recipes), by Joan Roca and Montserrat Fontané.
- La cuina de la meva mare (My Mother's Cooking), authored by Joan Roca, published in Catalan and Spanish.
- Deu menus per a un concert (Ten Menus for a Concert), written by Joan Roca, available in Catalan and Spanish.