Jordi Roca

3 Michelin, 1 Green Michelin, 3 Repsol Suns

Jordi Roca, the renowned pastry chef of the family restaurant El Celler de Can Roca, recognized several times as the best restaurant in the world. Jordi is a true reference in the world of innovative cuisine, especially in the realm of desserts. His training in the world of sweets began progressively, far from academic teaching. His apprenticeship took place alongside Damián Allsop, the talented Welsh pastry chef who, in the late '90s, was in charge of the dessert section at El Celler de Can Roca. With him, Jordi discovered the importance of sweet cuisine, its specificity and uniqueness. It was in 1997 when the youngest of the brothers replaced Allsop and began his career as a ‘postrer’ (a term Roca adopted to refer to himself). The pastry chef has worked tirelessly to create innovative desserts that complete the gastronomic experience with surprising flavors and combinations. "He likes to play at the limit, with irreverence and by breaking molds. He knows and enjoys surprising at the final moment of the menu, where the boundary between what is established and fascination is possible."