Jordi Roca

There's much more than just a chef behind El Celler de Can Roca restaurant (in Girona, Catalonia). What started as a small family-run restaurant serving simple meals has grown into one of Spain’s finest dining spots, and it’s consistently ranked among the best in the world. The trio behind the success—Joan, Jordi and Josep—work seamlessly together: Joan runs the kitchen, Josep manages the wine cellar, and Jordi brings his world-class desserts to life.

Jordi was the last brother to join El Celler de Can Roca. Born in 1978, he’s now considered one of Spain’s top dessert chefs. By the late 90s, Jordi was already lending a hand in the kitchen. By 1999, he became a full-fledged member of the team, learning the finer details of confectionery from the legendary British pastry chef Damian Allsop, who would become a mentor to Jordi, teaching him not only the technical skills but also instilling patience, precision and the passion needed for a successful career in pastry.

After a year of absorbing Allsop’s wisdom, Jordi took full responsibility for the restaurant’s dessert station, and the Roca brothers’ dynamic trio was officially born. Their partnership has since become one of the driving forces behind El Celler’s success, with Jordi’s imaginative and whimsical desserts complementing the restaurant’s avant-garde cuisine. In April 2013, El Celler de Can Roca was named Best Restaurant in the World by Restaurant Magazine, putting the Roca Brothers on the global culinary map. Since then, Jordi Roca and his brothers have continued to push the boundaries of fine dining. They’ve been honored with numerous awards, including three Michelin stars and global recognition for their innovation and excellence.

Perfumes, color and future, key stages in Jordi’s career

In 2002 Jordi was one of the first pastry chefs to experiment with incorporating perfumes into dessert. Two years later, in 2004, Jordi Roca’s next focus was on color, particularly how certain hues could evoke specific flavors, aromas, and sensations. He began exploring distillation techniques to extract flavors that matched the intensity and vibrancy of certain colors.

Jordi Roca looks at the future through play, experimentation and magic. For him, creativity is all about play, imagining new possibilities, experimenting with flavors and techniques and analyzing the results, earning him a reputation as one of the most innovative pastry chefs in the world.

Rocambolesc Ice Cream Shop

Jordi Roca’s creativity extended beyond El Celler with the launch of Rocambolesc, his whimsical ice cream shop in Girona’s city center. The shop, which opened in 2013 and expanded to other cities as Madrid or Houston, is a tribute to Jordi’s playful side, with a fairy-tale atmosphere. At Rocambolesc, customers can indulge in a rotating selection of ice creams made with locally sourced, seasonal ingredients. Flavors like baked Girona apple and sheep’s milk ice cream from the Ripollesa breed give a traditional twist to an extraordinary experience.

Latest projects: Casa Cacao and Esperit Roca

In recent years, Jordi Roca has continued to push his boundaries and explore new ways to bring his desserts to a wider audience. One of his most exciting ventures is Casa Cacao, a space opened in 2020 in Girona dedicated to all that has to do with cocoa and chocolate.

Another significant development in Jordi’s and his brothers entrepreneurial journey is Esperit Roca (in Castell de Sant Julià de Ramis, Girona) a project launched in 2022 that is a gastronomic proposal based on the iconic dishes of El Celler de Can Roca.

In the years leading up to 2025, Jordi has expanded his culinary influence even further, incorporating more sustainable practices into his dessert creations and making the most of new technologies in food science. His desserts are no longer just about flavor. They’re an immersive experience that blends art, science, and play.