His vocation as a cook began when he was little because of growing up learning at his parents’ restaurant, Can Roca.
He trained at the Escola d’Hosteleria in Girona, where he later became a teacher. In 1987 he opened El Celler de Can Roca, which he runs along with his two brothers: Josep, probably the most-admired sommelier on the planet and who oversees the dining quarters, and Jordi, who oversees the desserts.
Thanks to these three culinary masters, El Celler de Can Roca has become one of the best restaurants in the world. This was recognised by The World’s 50 Best Restaurants, which classified it as one of the “Best of the Best”.
Tradition, technique and innovation are a part of his philosophy, but his passion lies in taste, which he achieves through the respect for the product and an obsession to improve the cooking points. The sophistication of his dishes goes beyond perfection as he defines his cooking technique as a “passion game”. His contributions like cooking under low temperature and vacuum have transformed the 21st century cuisine.
At La Masia (R&D), research, innovation, training and creativity follow the parallel and continuous course of the restaurant’s activity with advances such as Rocook, a tool that makes it possible to cook with precision at low temperatures.
Roca’s vocation for training others has led him to teach the culinary skills for more than 20 years. In 2010 he was awarded as Doctor Honoris Causa by the University of Girona and he collaborates with various university programmes such as the Science & Cooking course at Harvard.
In 2015 he was invited by the World Economic Forum to become one of its cultural leaders and he is, along with his brothers, an ambassador for the United Nations Sustainable Development Programmes.