Fontané Joan Roca ( Girona , Spain , 1964 ) is a chef and chef Spanish restaurant El Celler de Can Roca . Roca is considered one of the best chefs in the world.

He studied at the Hotel School of Gerona, where he later imparted class.He Worked in the family business of restoring their grandparents and parents, and a restaurant serving Catalan. He cooked with his mother and his grandmother, and he learned Catalan cuisine and

cooking with love. He studied at the School of Hosteleria Girona.

Roca runs his own restaurant with his two brothers Josep and Jordi . The restaurant specializes in Catalan cuisine but with avant-garde techniques. For this research combines modern techniques and novel applications with traditional dishes. In this style of cooking is called "techno-emotional".

Some of the techniques used are culinary The vacuum cooking , the perfumcocción the distillation smoke or use as an ingredient of the plate and part of its preparation, among others.

In 2013 created with his brothers and the artist Franc Aleu 's "culinary opera" The Dream" , a creation that combines various genres multisensory art to gastronomy. 

Oyster Ying Yang cut the bottom with white garlic and black garlic

He began working in the family restaurant. Then he worked as a professor at the School of Hosteleria Girona where he studied.

In 1986 he founded with his two brothers Josep and Jordi the restaurant "El Celler de Can 

roca", this specializes in traditional Catalan cuisine, and is managed by the three brothers.

A curiosity is that the family restaurant is next to "El Celler de can roca" and the three 

brothers usually eat the food that their mother makes.

Joan Roca is also a writer, published some books such as:

The kitchen of my mother

Ten menus for a concert

He has some important acknowledgments:

In the year two thousand Joan Roca was the Chef of the Year.

In 2002 receives the second Michelin star.

In 2009 receives the third Michelin star, and his restaurant is considered the fifth best in the world.

In two thousand ten, the first Minister Zapatero visited the restaurant Celler de can rock.

Joan Roca he is a chef that impresses with his creations because he to add much feeling to

his dish, is such as the dish can to talk.

Dessert: flimsy cubes assorted fruit jellies.

IN THE KITCHEN OF EL CELLER DE CAN ROCA: 

Joan Roca in the kitchen of El Celler de Can Roca.

Joan  does savory, Josep liquid, and Jordi sweet. Together they view the dining experience as one intimately tied to all the senses. This culinary troika works as a seamless unit, with the end result that the restaurant has been deemed, by many Spaniards, the best restaurant in the country- pretty big words when we consider the competition.