El Celler de Can Roca CCR by Joan Roca i Fontané

Joan Roca i Fontané (1964, Girona, Catalonia, Spain) is a chef of the restaurant El Celler de Can Roca. He studied in Escola d'Hosteleria de Girona, where later he became a teacher. He worked with his grandparents and parents in their famliy 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 (dessert 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.

He has won a series of awards, including the Tou­ristic Merit Diploma from the Catalonian Gover­nment, the National Gastronomy Award for best chef by the Spanish Academy of Gastronomy, and the Best Chef of the Year award by the Lo Mejor de la Gastronomía guide. He also holds an honorary doctorate degree awarded by the University of Girona.

El Celler de Can Roca has been received warmly by critics, and holds three Michelin stars. In 2013, it was named the best restaurant in the world by the magazine Restaurant, after having been ranked second in 2011 and 2012. In 2014, it was ranked second and in 2015, it was once again named the best restaurant in the world.