Jordi Roca is known for being the Pastry Chef of El Celler de Can Roca, a restaurant he leads with his two older brothers, Joan and Josep. Jordi’s training in pastry was informal and guided by Damian Allsop, who taught him techniques and the importance of sweet cuisine. Since then, Jordi Roca has been on an uninterrupted journey of fun, dreams, provocation, and boundless creativity for over 15 years. He passionately translates his life into sweet expressions, drawing inspiration from diverse sources like walks, landscapes, scents, and emotions. Jordi thrives on the freedom, freshness, and daring of his work, pushing boundaries with irreverence, breaking molds, and embracing fantasy in the world of desserts. His expertise lies in surprising diners at the meal’s climax, blurring the line between tradition and fascination.
Jordi Roca has been named the best pastry chef of the year by the Lo Mejor de la Gastronomía guide (2003), won the IV Premio Chef Millesime by Cruzcampo Gran Reserva (2013), received the World’s Best Pastry Chef Award from The World’s 50 Best Awards (2014), earned the Prix au Chef Pâtissier from the Académie Internationale de Gastronomie (2016), and was awarded the title of best pastry chef by The Best Chef Awards (2019).