Joan Roca i Fontané, born in 1964, in Girona, Spain, is a renowned Spanish chef celebrated for his innovative approach to traditional Catalan cuisine. Growing up in a family deeply rooted in culinary traditions, he was profoundly influenced by his mother, Montserrat Fontané, who ran the family restaurant, Can Roca.
This early exposure ignited his passion for cooking & laid the foundation for his future endeavours. He pursued formal culinary education at the Escola d'Hostaleria de Girona, where he later returned as a professor, sharing his knowledge & expertise with aspiring chefs.
In 1986, alongside his brothers Josep, a sommelier, & Jordi, a pastry chef, Joan co-founded El Celler de Can Roca adjacent to their parents' establishment in Girona. The restaurant masterfully blends traditional Catalan flavours with avant-garde techniques, a style he describes as "techno-emotional." This innovative approach has earned El Celler de Can Roca three Michelin stars & the distinction of being named the world's best restaurant by The World's 50 Best Restaurants in both 2013 & 2015.
His culinary philosophy emphasizes the harmony between tradition & modernity, utilizing cutting-edge techniques such as sous-vide cooking, "perfume-cooking," & distillation to enhance & reinterpret classic dishes. His commitment to innovation & excellence has garnered numerous accolades, including being named "Cook of the Year" by the Spanish Academy of Gastronomy in 2000, receiving an honorary doctorate from the University of Girona in 2010 ,& being recognized as one of the "20 most influential cooks of the world" in 2011.
Beyond El Celler de Can Roca, the Roca brothers have expanded their culinary ventures internationally. In October 2024, they opened The Macallan TimeSpirit x El Celler de Can Roca in collaboration with The Macallan distillery in Craigellachie, Scotland. This establishment offers a nine-course tasting menu that celebrates Scottish cuisine& ingredients, marking their first restaurant outside Spain.
In March 2025, the brothers announced the opening of Fontané, a new restaurant located in the Castle of Sant Julià de Ramis, Girona. Named in honour of their mother, Montserrat Fontané, the restaurant pays tribute to traditional Catalan cuisine, featuring classic recipes with a sophisticated touch. This endeavour underscores his dedication to preserving & elevating his culinary heritage.
His influence extends beyond the kitchen; he has authored several publications, including La cocina al vacío (Sous-Vide Cuisine) & La cocina de mi madre (My Mother's Kitchen), reflecting his commitment to both innovation & tradition in the culinary arts.
