Joan Roca at A Cuatro Manos 2016 in Marbella: Pictures and Short Interview21-04-2016
For the third year running, A Cuatro Manos led by chef Dani García return on April 18-21 to celebrate the gastronomic days. This year, a stunning total of 71 Michelin stars will come together at Puente Romano Beach Resort and Spa in Marbella! With Michelin starred excellence from all around the globe, it is no doubt be a gastronomic event of international prominence.
This year, Marbella will see the following brightest culinary minds coming together:
Joan Roca*** (Celler de Can Roca - Girona), Daniel Humm*** (Restaurant Eleven Madison Park – New York), Paco Pérez***** (Miramar), Quique Dacosta*** (Restaurant Quique Dacosta - Alicante), Ángel León** (Restaurant Aponiente - Cádiz), Albert Adrià** (Restaurant Pakta – Barcelona), Andoni Luis Aduriz** (Mugaritz - Errenteria), Ricard Camarena* (Restaurant Ricard Camarena – Valencia), Rodrigo de la Calle (Restaurant El Invernadero - Madrid), Toño Pérez** (Restaurant Atrio – Cáceres), Marcos Morán* (Restaurant Casa Gerardo – Asturias) Paco Morales (Restaurant Noor – Córdoba), Paco Roncero** (Restaurant La Terraza del Casino – Madrid), Sebastian Frank**(Horvath-Berlín), Ramón Freixá** (Hotel Único), Francis Paniego ** (Restaurant El Portal de Echaurren – Ezcaray), Josean Alija* (Restaurant Nerua – Bilbao), and Ferrán Adriá next to Dani García**
i-Marbella had a chance to ask Joan Roca*** (Celler de Can Roca - Girona) a few questions!
Mr. Roca, how does it feel to be working with your family?
The truth is that it's very rewarding... in our case, I cannot imagine otherwise.
When did you discover your vocation?
Many years ago now (smiles) when helping my mother at the family restaurant, and I just enjoyed being around the stoves.
Once you get a Michelin star, what's the next challenge?
We take stars and prizes as a mere recognition of a well done. Our daily work is the real challenge.
About Joan Roca
Joan Roca i Fontané is a chef of the restaurant El Celler de Can Roca (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 named second best restaurant in the world. In 2015, it was once again named the best restaurant in the world by the magazine Restaurant).
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.
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