With his brothers Josep and Jordi, they are said to form a perfect gastronomical triangle that has revolutionized the gastronomical experience as the methodology of work in the kitchen, bringing technical innovation and developing equipment. The three-way restaurant he leads, El Celler de Can Roca, was recognized as the best restaurant in the world in 2013 (Restaurant Magazine) and gathered numerous awards in its sector.
There is a consensus about the Roca: they arouse empathy and admiration in equal measure. Everyone speaks well of them: ” It is not a strategy. There has been commitment, effort, work, and from outside this can be seen because we have been fortunate to make our passion our profession, we are nonconformist and ambitious, because it is the way to be to grow, but always moving at our own rhythm. ”
Looking with transversality, the three creative minds of the restaurant dialogue with science and the peasant, with technology and emotion, with the product and sensory anthropology. They have presented the first gastronomic opera multisensory, El Somni, and they embark on an adventure with BBVA: the first restaurant on a tour, and they will travel with all the team to reformulate the experience of El Celler de Can Roca in other latitudes, “we have received many offers to open restaurants in other countries, but we think El Celler is unrepeatable, it is our history, our neighborhood, the one of our family. “