The Brothers Three: El Celler de Can Roca

The Roca Brothers have shaken the culinary community with their avant garde approach to cuisine which nevertheless remains “faithful to the memory of different generations of the family’s ancestors dedicated to feeding people.”

Three diverse skills meet at the legendary El Celler de Can Roca, a restaurant that in eight years time rose to the number one spot on The World’s 50 Best Restaurants list in 2013 and held close at number two in 2014. Not an easy feat. Yet this celebrated achievement shines light on a family business that began in 1986 and has since influenced the world.

El Celler de Can Roca has given the world a glimpse at what perfect cooking and untethered creativity can accomplish in the kitchen, taking diners on an intoxicating journey that feeds all senses. Take a behind-the-scenes look at their culinary artistry above.

 

Growing up in their mother’s restaurant, Can Roca, in the working class community of Girona, Spain, Joan, Josep, and Jordi Roca came to respect the kitchen and learn the rules they would break a few decades later.

Each brother is a master in his own right: Joan is the culinary mastermind, evolving each dish to complement the next. Josep, head sommelier, offers visionary pairings that enhance each course. Not to be outdone, Jordi, the youngest brother and the restaurant’s pastry chef, crafts artistic desserts, sweets, and pastries in various shapes, earning him accolades including the World’s Best Pastry Chef Award in April 2014.