Jordi Roca was born on February 5, 1978, in Girona, Spain. From a young age, he showed a passion for cooking and baking. Growing up in a family of food enthusiasts, he was exposed to the world of gastronomy early on. His parents owned a small restaurant where he spent much of his time observing and learning. It was here that his love for creating delicious pastries first took root.
After completing his high school education, Jordi Roca decided to pursue his passion for pastry. He enrolled in culinary school in Girona, Spain, where he honed his skills and developed his own unique style. It was during this time that he had the opportunity to study under the renowned Welsh pastry chef Damian Allsop. Under Allsop's mentorship, Jordi learned innovative techniques and gained invaluable experience in the world of pastry arts.
Upon completing his culinary training, Jordi Roca joined forces with his two brothers, Joan and Josep, to open El Celler de Can Roca in Girona. The restaurant quickly gained recognition for its innovative cuisine and exceptional desserts. Jordi's creative flair and attention to detail set him apart as a pastry chef of unparalleled talent.
El Celler de Can Roca soon became a household name in the culinary world, earning numerous accolades and awards. Jordi's desserts were celebrated for their artistic presentation and exquisite flavors, showcasing his mastery of the craft. His dedication to perfection and commitment to pushing boundaries in pastry-making earned him the title of World's Best Pastry Chef from Restaurant magazine in 2014.
Jordi Roca's impact on the world of pastry is undeniable. His innovative approach to dessert-making has inspired countless aspiring chefs and transformed the way we think about sweets. His desserts are a harmonious blend of tradition and innovation, each bite telling a story of passion and creativity.
Today, Jordi Roca continues to push the boundaries of pastry artistry, constantly seeking new flavors and techniques to delight and surprise his guests. His unwavering dedication to his craft serves as a beacon of inspiration for chefs around the world, cementing his legacy as one of the greatest pastry chefs of our time.
Jordi Roca, along with his brothers Joan and Josep, has established El Celler de Can Roca as a culinary mecca, consistently ranking among the top restaurants in the world. His influence on the gastronomic world is evident in the many awards and accolades the restaurant has received.
Like Amaury Guichon, Jordi Roca has earned international acclaim for his innovative approach to pastry-making. His desserts are a testament to his creativity and skill, captivating diners with their beauty and complexity.