Jordi Roca

Jordi Roca is one of the most innovative pastry chefs in the world and the third pillar of the renowned restaurant El Celler de Can Roca, which he manages alongside his brothers Joan and Josep. Born in Girona, he is the youngest of the three brothers, with a career that has established him as one of the leading figures in avant-garde pastry making.

After an apprenticeship in his family’s restaurant and management studies at the local hospitality school, Jordi chose the path of pastry, training with English pastry chef Damian Allshop, who provided him with a solid technical foundation. He enriched his vision through experiences at the legendary El Bulli and gelato-making courses with Italian master Angelo Corvitto.

Jordi has transformed restaurant pastry into a realm of extreme experimentation and boundless creativity, crafting desserts that combine technique, emotion, and a touch of irreverence. Among his most iconic creations are desserts inspired by Lionel Messi’s goals, sugary reinterpretations of famous perfumes, and ice creams that incorporate smoke during their preparation. His research goes beyond taste, exploring the sensory synergy between smell and taste to evoke deep emotions.

He is the founder of Rocambolesc, created to bring the sweet culture of El Celler to the streets of Girona, and Casa Cacao, a refined project celebrating chocolate in all its forms, with artisanal processes ranging from cacao bean to finished product. With his avant-garde creations and playful, visionary style, Jordi Roca has redefined the role of pastry in global gastronomy.