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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.

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El Celler de Can Roca is a restaurant in Girona, Catalonia, Spain opened in 1986 by the Roca brothers, Joan, Josep and Jordi. It was first located next to their parents' restaurant Can Roca, but moved to its current purpose-built building in 2007. It has been received warmly by critics, and holds three Michelin stars.

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BUSMAN’S HOLIDAY Our humble origins and the fact that we were all born, bred and triumphed in this same, small, working-class neighborhood has allowed us perspective, and a sense of comfort. Every now and then we like to break that sense of comfort by doing a tour, like the one that will bring us to Hong Kong in August.
We pack up the whole team and take them to cook in another country, so we have to start from scratch, learn and remember just how little we really know.

LIVING THE DREAM I try to celebrate the everyday victories, not the big ones. We’ve worked many years to have this dream restaurant. My goal now is to savour the present for as long as we can stretch it, with my parents, who are now in their 80s, and who could have retired 20 years ago if they wanted, but who continue because they are happy doing what they do. And to maintain this magic little microcosm we’ve created in our neighborhood, with all of us there, our restaurants and our home.

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Joan Roca is a celebrated Spanish chef who leads El Celler de Can Roca, a Michelin three-star restaurant in Girona, Spain. Known for his inventive approach to cooking, Roca combines traditional Catalan cuisine with modern techniques, emphasizing creativity and the use of local ingredients. His contributions have significantly influenced contemporary gastronomy.

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Signature Dishes-Pig Trotter Carpaccio: A modern take on a traditional Catalan dish, served as a carpaccio instead of hot and stewed. Oyster and Distilled Soil: A dish that captures the essence of the soil by boiling and distilling it to flavor the oyster.

Frozen Olives: Served from a bonsai olive tree, these olives explode in the mouth, providing a unique sensory experience · Media- Joan Roca has been featured in various media, including the documentary "Chef’s Diaries: Scotland", where he and his brothers explore Scotland’s cuisine. He also appeared in “El somni” (2014), a documentary about a culinary experiment at his restaurant. Additionally, he authored the book "Joan Roca: la cuica de la Meva mare", which pays homage to traditional Catalan cooking.