Joan Roca i Fontané explained

Joan Roca i Fontané
Birth Date:	11 February 1964
Birth Place:	Girona, Spain

Joan Roca i Fontané (born 11 February 1964) is a Spanish chef, best known as founder and head chef of El Celler de Can Roca, awarded three Michelin stars in 2009. In 2013 & 2015, it was named the best restaurant in the world by the Restaurant Magazine. It was ranked second by the same magazine in 2011, 2012 & 2014.

He studied in Escola d'Hosteleria de Girona, where later he became a teacher. He worked with his grandparents and parents in their family business, a restaurant of traditional Catalan cuisine. Today Joan is the chef of his own restaurant, together with his two brothers, Josep (sommelier), and Jordi (pastry chef). He is elaborating traditional cuisine together with avant-garde techniques, which implies research of both modern techniques and traditional recipes.Some of the techniques he uses are Sous-vide, "Perfume-cooking" and Distillation.

Acknowledgments

• 2000. Cook of the year by the Spanish Academy of Gastronomy.^[1]
• 2002. Second Michelin Star for El Celler de Can Roca.
• 2009. Third Michelin Star for El Celler de Can Roca.^[2] and 5th position in the Restaurant Magazine
• 2010. Honorary degree by the University of Girona^[3]
• 2011. Grand Prix de l'Art de la Cuisine from International Academy of Gastronomy.^[4]
• 2011. Appears in the list of the "20 most influential cooks of the world".^[5]
• 2011. Second best restaurant in the world for El Celler de Can Roca, by the Restaurant Magazine.
• 2012. Second best restaurant in the world for El Celler de Can Roca, by the Restaurant Magazine.
• 2013. Best restaurant in the world for El Celler de Can Roca, by the Restaurant Magazine.^[6]
• 2015. Best restaurant in the world for El Celler de Can Roca, by the Restaurant Magazine.
• 2016. Chefs’ Choice Award by Restaurant Magazine ^[7]
• 2017 The Best Chef by The Best Chef Awards
• 2018 The Best Chef by The Best Chef Awards

Publications

• El Celler de Can Roca, by Joan, Josep and Jordi Roca. In Catalan, Spanish and English.
• La cocina al vacío (Sous-Vide Cuisine), by Joan Roca and Salvador Brugués. Translated to English, French, German and Italian.
• Les receptes catalanes de tota la vida (Lifelong catalan recipes), by Joan Roca and his mother, Montserrat Fontané.
• La cuina de la meva mare (The cooking of my mother), by Joan Roca. In Catalan and Spanish.
• Deu menus per a un concert (Ten menus for a concert), by Joan Roca. In Catalan and Spanish.

See also

• Haute cuisine

External links

• El Celler de Can Roca
• Entrevista de Ramon Texidó a Diari Maresme (12/02/2010)

Notes and References

1. http://www.enciclopedia.cat/fitxa_v2.jsp?NDCHEC=0519492
2. Web site: El Periódico - Actualidad y noticias de última hora. El Periódico de. Catalunya. Elperiodico.com. 3 August 2017.
3. Web site: Ferran Mir i Joan Roca seran investits doctors honoris causa. Universitat de. Girona. Udg.edu. 3 August 2017. https://web.archive.org/web/20131203030621/http://www.udg.edu/Noticiesiagenda/Reculldenoticies/tabid/2575/p/16472/language/ca-ES/Default.aspx. 3 December 2013. dead.
4. https://www.intergastronom.com/en/iag-grand-prix/grand-prix-de-lart-de-la-cuisine List of Grands Prix de l'Art de la Cuisine
5. http://www.elmundo.es/elmundo/2011/01/27/cultura/1296147975.html Seis españoles, entre los 20 chefs más influyentes del mundo
6. News: El Celler de Can Roca, mejor restaurante del mundo . . 2013-04-29 . 2013-04-30.
7. Web site: The Chefs' Choice Award 2017. Theworlds50best.com. 3 August 2017.