Joan Roca is the oldest of the Roca brothers and the chef of "El Celler de Can Roca," the Three MICHELIN-Starred restaurant among other ventures spread throughout Spain. He stands out for his extraordinary ability to blend ancestral memories with advanced technology in a "tecnoemotional" manner, almost as if it were a decades-long experiment in neurogastronomy.
The Roca family's culinary journey began with Joan and Angeleta in the 1920s, who laid the foundation for their descendants in the gastronomy world by opening an inn in Sant Mari de LLémena. The second generation, Josep and Montserrat, took over in 1967, setting up a traditional Catalan eatery called "Can Roca" in the Taialà neighborhood of Girona. The establishment was modest and mostly frequented by locals.
In this setting, Joan Roca, born in 1964, grew up. He was inspired from a young age by the aromas that filled the environment. He had no doubt when choosing a school and attended the hospitality school in Girona, where he also later served as a professor. However, he wasn’t content with just a diploma and set off in search of new experiences, training under chefs like Georges Blanc in Vonnas, Santi Santamaria in Sant Celoni, and Ferran Adrià in Roses. From them, he learned not just how to run a large restaurant but also how to unceasingly experiment with new techniques, always anchored in Catalan tradition.
Meanwhile, his middle brother Josep (born 1966) and youngest brother Jordi (born 1978) followed in his footsteps, specializing in sommeliering and pastry, respectively. In 1986, they opened their own restaurant next to their family's establishment, naming it "El Celler de Can Roca." The restaurant underwent several renovations, becoming increasingly elegant over time. A defining moment for them was a meal at "Maison Pic" in 1991, which ignited their ambitions. Their culinary progress was slow but steady, and it did not go unnoticed. They received their first MICHELIN Star in 1995, a second in 2002, and a third in 2009.
In September 2007, the trio moved the restaurant to Torre de Can Roca, a nearby location previously used for events, gaining more space for the kitchen and dining area. Among other awards, the restaurant was named the best in the world according to The World's 50 Best in 2013, 2015, and 2019, the year it was consecrated as the Best of the Bests. "El Celler" practices "tecnoemotional" cuisine, using advanced technology like vacuum sealing, which Roca has experimented with more than anyone else, transforming global cuisine. The vision is cross-disciplinary: the past interacts with the future, science with art, and agriculture with sensory anthropology.
Joan also leads the research and development department called "La Masia," located right across from the restaurant, where experimentation takes place. Awarded an honorary degree from the University of Girona, he also teaches various courses, such as science and cooking at Harvard. Over the years, they have expanded their ventures, including "Mas Marroch," an events space and restaurant featuring signature dishes from "El Celler," the "Hotel Casa Cacao" in downtown Girona with a small restaurant, the irresistible ice cream shop "Rocambolesc," with locations in Girona, Barcelona, Madrid, and Houston, and the bistro "Normal," offering seasonal dishes. They also produce beers, flavored wines, and spirits under the brand "Esperit Roca."
