Paco Roncero, a world-renowned chef born in 1969 in Madrid, is an emblematic figure of the “new Spanish cuisine.” Awarded two Michelin stars and the prestigious National Gastronomy Prize by the Royal Academy of Spanish Gastronomy, Roncero has made a distinctive mark in the food landscape, elevating culinary art to an art form.
Biography
Roncero's career began at the Superior School of Hospitality and Tourism in Madrid, and solidified in prestigious establishments such as Zalacaín and the Hotel Ritz.
Since 1991, he has been leading the kitchen at Casino de Madrid, where he collaborates with Ferran Adrià. His rise peaked in 1996, when he became the head chef of the banquet department, and in 2000, he took the helm at La Terraza del Casino, leading it to earn two Michelin stars and three Repsol Suns.
Roncero stands out for his research on unique and futuristic textures, experimenting with ingredients like olive oil and milk; a constant study that earned him a second Michelin star in 2010. He is also known as the creator of the Gestor de Cocina software and author of books on culinary culture. To nurture new talent, Roncero teaches at various schools and holds numerous conferences.
In 2014, the chef inaugurated Sublimotion in Ibiza, a restaurant offering a unique culinary experience, with an average price of 2000 euros per person. This restaurant combines the tasting experience with immersive sensory experiences, similar to Paul Pairet's Ultraviolet.
Since 2013, Roncero has been a member of the Honorary Committee of the Selección Española de Cocina Profesional and the Technical Commission of the Bocuse d'Or Spain Team.
