Joan Roca

Joan Roca is a chef internationally recognised for his innovative approach to gastronomy rooted in Catalan culinary tradition. His work combines memory, emotion, and technology in a culinary philosophy often described as tecnoemotional cuisine.

Born in Girona in 1964, he grew up in a family deeply connected to hospitality and traditional Catalan cooking. He trained at the Girona Hospitality School, where he later became a professor, and further shaped his culinary vision through formative experiences with leading figures such as Georges Blanc, Santi Santamaría, and Ferran Adrià.

In 1986, he co-founded El Celler de Can Roca, which has since become a global reference for contemporary gastronomy. Beyond the restaurant, he leads La Masia, a research and creativity centre focused on innovation, sustainability, and education. In addition to serving as Chair of the Jury for the European Young Chef Award 2016, he has been an ambassador for the European Young Chef Award, supporting emerging culinary talent across Europe.

Joan Roca