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.

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.

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.