When gastronomy is an artistic experience

The renowned chef Joan Roca, chosen best chef in the world in 2013, was charged with designing the menu for the dinner that closed the Culture for Peace & Human Rights event organised by the Onuart Foundation in Geneva in December 2014.


Joan Roca i Fontané (Gerona, Spain, 1964). Born on 11 February 1964, he is the Spanish cook and chef from the restaurant El Celler de Can Roca and considered to be one of the best chefs in the world.

He studied at the Catering School of Gerona, where he would later teach. He worked in the family restaurant businesses of his grandparents and parents, an inn and a Catalan-food restaurant respectively.

Roca runs his own restaurant, together with his brothers Josep and Jordi.The restaurant has specialised in Catalan food prepared with cutting-edge techniques, combining research into modern techniques and novel applications with traditional dishes, a cooking style described as “techno-emotional”. Some of the culinary techniques they employ is sous-vide, perfume-cooking, distillation or the use of smoke as another ingredient in the dish and a part of its preparation, among others.

In 2013, together with his brothers and the artist Franc Aleu, he created the «gastronomic opera» The dream: a multi-sensorial creation that combines various artistic genres with gastronomy.