Architect of Modern Spanish Cuisine
The Peak Selections: Gourmet & Travel|Issue 19

World-renowned chef Joan Roca tells us about his culinary philosophy, solid family ties, and travel inspirations.

Christopher Tan
Architect of Modern Spanish Cuisine

BROTHERHOOD TIES Chef Joan Roca and his brothers, patissier Jordi and sommelier Josep, are the creative forces behind the groundbreaking El Celler de Can Roca, No. 2 on The World’s 50 Best Restaurants list. To express their admiration and his influence, Joan’s peers from the list’s other restaurants also voted to give him the 2016 Chef’s Choice Award. For their experimental work, the Rocas collaborate with culinary academia, and artists from many disciplines. They are also involved in anthropological and biodiversity initiatives. Joan joins the stellar line up of chefs at this year’s Margaret River Gourmet Escape, in Australia.

Your cuisine at El Celler de Can Roca is known for its technical complexity. How do you balance and channel that complexity to make it understandable to diners?

This story is from the {{IssueName}} edition of {{MagazineName}}.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

This story is from the {{IssueName}} edition of {{MagazineName}}.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

MORE STORIES FROM THE PEAK SELECTIONS: GOURMET & TRAVELView all
The Greatest Wildlife Show on Earth
The Peak Selections: Gourmet & Travel

The Greatest Wildlife Show on Earth

The migration of wildebeest herds through East Africa is truly a sight to behold. Now, you can experience this spectacle in style.

time-read
2 mins  |
Issue 19
Legacy in a Bowl
The Peak Selections: Gourmet & Travel

Legacy in a Bowl

Chef Willin Low rolls out his ready-to-eat Roxy Laksa infused with fl avours of yesteryear.

time-read
3 mins  |
Issue 23
Celebrating Gardens
The Peak Selections: Gourmet & Travel

Celebrating Gardens

Raymond Blanc, one of the UK’s most respected chefs, is known for his passion for edible heritage gardens and sustainability. He tells us what he thinks of Singapore’s local produce.

time-read
4 mins  |
Issue 20
Sweet Nostalgia
The Peak Selections: Gourmet & Travel

Sweet Nostalgia

One man’s admirable dedication to keeping his craft alive.

time-read
2 mins  |
Issue 20
Another Side Of Bali
The Peak Selections: Gourmet & Travel

Another Side Of Bali

Away from crowds and well-worn tourist destinations, three smaller villages on the island recharge the senses.

time-read
3 mins  |
Issue 17
Pleasure in Pressure
The Peak Selections: Gourmet & Travel

Pleasure in Pressure

With the number of awards Kirk Westaway has picked up, it looks like Jaan just might get three times lucky.

time-read
2 mins  |
Issue 17
A Measure Of Goodness
The Peak Selections: Gourmet & Travel

A Measure Of Goodness

Tiong Bahru Galicier Pastry turns out a hundred types of local cakes, including the steamed putu ayu treat.

time-read
2 mins  |
Issue 22
Baker's Paradise
The Peak Selections: Gourmet & Travel

Baker's Paradise

This nondescript shop tucked away in Seah Street is one of the best places to shop for baking supplies.

time-read
1 min  |
Issue 22
Paying Homage
The Peak Selections: Gourmet & Travel

Paying Homage

Antoinette chef-owner Pang Kok Keong has been researching and experimenting with traditional Hakka recipes for the past few years. We find out why he’s going back to his roots.

time-read
3 mins  |
Issue 22
Comfort In A Bowl
The Peak Selections: Gourmet & Travel

Comfort In A Bowl

Mui Kee, a popular Cantonese porridge concept from Hong Kong, has made its foray into Singapore.

time-read
2 mins  |
Issue 22