Jordi Roca is a visionary Spanish Pastry Chef celebrated for imaginative, poetic desserts that blur the line between art and food. His playful techniques and emotional storytelling helped El Celler de Can Roca rise to the top of the global dining scene.
Jordi's Formal Culinary Training
Born in Girona in 1978 into a family that ran a local restaurant, Jordi learned early lessons in flavor and service. He initially leaned toward savory cooking but shifted to pastry while working alongside his brother Joan at El Celler de Can Roca.
To refine his pastry craft he trained with British Pastry Chef Damian Allsop in the late 1990s. That mentorship reinforced precision, patience, and an exploratory approach that now defines his desserts, marrying technique with imagination.
| Full Name | Jordi Roca i Fontané |
|---|---|
| Born | November 28, 1978 — Girona, Catalonia, Spain |
| Specialty | Pastry Chef, Chocolate and Dessert Innovation |
| Key Ventures | El Celler de Can Roca; Rocambolesc; Casa Cacao; La Confiteria; La Bikineria |
| Major Awards | World's Best Pastry Chef (2014); Multiple accolades with El Celler de Can Roca |
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Jordi Roca Restaurants & Businesses
Jordi is best known for his role at the family restaurant, but he has also launched accessible and experimental businesses that bring his pastry philosophy to a wider audience.
- El Celler de Can Roca (1986; Jordi central role from 2000s) – The family restaurant in Girona where Jordi serves as Pastry Chef alongside his brothers Joan (Head Chef) and Josep (Sommelier). The restaurant earned three Michelin stars and global recognition for creativity.
- Rocambolesc (2012) – An ice cream parlor in Girona that showcases whimsical flavor combinations and theatrical presentations, making pastry playful and immediate for locals and visitors.
- Casa Cacao (2020) – A boutique hotel, workshop, and bean to bar chocolate project in Girona focused on high quality cocoa, sustainability, and hands on chocolate education.
- La Confiteria and La Bikineria – Smaller ventures that explore confections and pastry in new formats, reflecting Jordi’s curiosity and desire to experiment beyond the fine dining room.
Jordi Roca's Other Ventures
Jordi extends his pastry practice into education, product development, and public engagement.
- Chocolate and Bean to Bar: Casa Cacao emphasizes traceability, craft chocolate making, and tasting experiences.
- Retail and Shops: Rocambolesc and related shops translate Jordi’s avant garde ideas into hand held desserts and souvenirs.
- Collaborations: He frequently collaborates with producers, chocolatiers, and artists to push boundaries in texture, scent, and presentation.
Jordi Roca Shows
Jordi has brought his work to television and film, helping viewers understand the emotional and scientific impulses behind his desserts.
- Chef's Table: Pastry (2018) – A Netflix episode devoted to Jordi that highlighted his creative process, personal stories, and the poetic nature of his cooking.
- Guest Appearances: Jordi has appeared at events, festivals, and international stages where he demonstrates pastry innovation and chocolate work.
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Jordi Roca Awards and Accolades
Jordi’s work has been recognized both individually and as part of the Roca team.
- World's Best Pastry Chef (2014) – Awarded by Restaurant magazine in recognition of his creativity and influence on modern pastry.
- Prix au Chef Pâtissier (2016) – Presented by the Académie Internationale de Gastronomie for outstanding achievements in pastry.
- Best Pastry Chef recognitions – Multiple honors from The Best Chef Awards and industry guides across the 2000s and 2010s.
- El Celler de Can Roca – Three Michelin stars, repeated top placements on world best restaurant lists, and wide critical acclaim reflecting the trio's collaborative excellence.
Jordi Roca Personal Life
Jordi is married to Alejandra Rivas and they have two children. Family and memory are frequent themes in his desserts, where he often channels personal stories, childhood recollections, and sensory triggers.
Growing up in a family restaurateur environment provided Jordi with a deep respect for ingredients and service. His personal experiences motivate projects that connect people to food through emotion and surprise.
Jordi Roca Family and Friends
Jordi is the youngest of three brothers. Joan Roca serves as Head Chef and Josep Roca is Sommelier. Their collaboration at El Celler de Can Roca is widely admired for its balance of culinary technique, pastry artistry, and wine program.
Jordi also surrounds himself with pastry teams, chocolatiers, and creative partners who help realize his conceptual visions in dessert form.
Jordi Roca Chef Profile: Conclusion
Jordi Roca transformed pastry by blending technical rigor with artistic imagination. His desserts are as much about narrative and sensation as they are about taste, expanding what pastry can communicate.
Through El Celler de Can Roca, Rocambolesc, Casa Cacao, and international appearances, Jordi continues to inspire pastry chefs and diners to see desserts as a medium for storytelling, memory, and wonder.
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