Joan Roca, born in Girona in 1964, stands among the world’s most acclaimed chefs. For years his name has ranked in the upper tier of both Spanish and international lists. Celler de Can Roca, the restaurant he co-founded with his brothers Josep and Jordi in his hometown, has earned three Michelin stars. This Thursday in Valencia, Roca joined a BBVA event focused on promoting financial health management, a collaboration he supports to broaden awareness of practical, sound money practices.
Just a few days earlier, he again appeared in the top ten of the world’s best chefs. How does he manage such sustained success?
Maintaining enthusiasm and dedication to the craft has always mattered most, he explains, just as it did when the restaurant opened 37 years ago. The motive is love for the work, not accolades, because rewards come and go. The real driver is staying true to the founding principles and values that push someone to pursue a passion. Praise may arrive, but it is the journey itself that matters. Awards are welcome and appreciated, yet they were never the goal. When the restaurant began, there were no listings and scarcely any Michelin stars in sight.
The question about the rise in expenditure also comes up. Do large restaurants scrutinize their finances?
Indeed, while excellence remains the primary aim, financial prudence is essential. The team seeks the best quality while managing costs, supporting fair trade with small producers, and aligning operations with environmental and social responsibilities. The restaurant’s mission extends beyond cuisine to reflect a society that admires the world of gastronomy. It is remarkable to think back to the early days and realize how far things have come. He never imagined that a chef would become what he is today, and that realization is humbling. To share this message with households, it is crucial to measure outcomes, stay consistent, promote responsible usage, and minimize waste. Being mindful of the broader impact, the sourcing decisions must consider health, economy, and the planet. Buying out of season, for instance, tends to cost more and consumes more fuel, underscoring a growing, obvious concern.
Where does the shopping happen?
Shopping happens at the Girona market, a place he loves to stroll through for inspiration. Small producers are also a key part of the supply chain, with direct connections to farmers, ranchers, and fishermen. This approach helps foster a circular economy rooted in local proximity. Quality, not price, remains the guiding principle. Proximity and seasonality also guide domestic sourcing decisions.
Today it is possible to find products in supermarkets all year round, but that is not a rule for the kitchen. Transportation plays a role, yet common sense and knowledge should guide choices. Knowing how to cook matters for both financial health and the local economy. Processed foods typically cost more, so buying fresh and preparing meals from core ingredients makes more sense. It is easier than ever to understand what is nearby. The knowledge passed down through generations should be revived and used to transform products and plan purchases when they are most abundant and affordable.
What items are always in a home refrigerator?
Fresh produce and leftovers are staples. Nothing should be wasted; leftovers are repurposed the next day. The kitchen favorites include cheeses, dairy products, and yogurts, and there is an openness to flavors from different cultures. A simple cauliflower, for example, can be transformed with soy, honey, and mustard to create a new dish. Improvisation is a valued habit when the fridge is opened.
Is home cooking part of the routine?
Home cooking happens more often than restaurant cooking, and it is a shared responsibility. Talented colleagues at the restaurant contribute their expertise as dishes are refined. The chef provides direction, while the team executes. At home, cooking becomes freer and more experimental. People are encouraged to cook without rigid guidelines and to enjoy the process.
BBVA’s regional manager José Manuel Mieres and the chef share the moment in a photograph. The scene captures collaboration rooted in a mutual respect for craft and community.
The idea is simple: you do not need to follow a recipe to the letter. Read a recipe, observe the result, and adapt with the ingredients at hand. Cooking with intuition often yields the best outcomes.
Reusing and resourcefulness connect deeply with family traditions. Cooking is taught in schools not just as a skill but as a science. Every kitchen action involves physical and chemical reactions. If children learn to cook, future societies may become healthier and more mindful of spending and sustainability; this knowledge also supports emotional well-being by nurturing the people around you.
Do the family mentors continue to inspire?
The influence of the mother and grandmother remains guiding. Their teachings influence modern, visually striking dishes and remain focused on taste above all else.
Is the profession passed down through generations?
The eldest son is pursuing a culinary path after a stint in politics. He will join the family kitchen in January. It is not guaranteed that the trade is inherited, as many talented peers come from diverse backgrounds. Yet there is a strong, influential link when one grows up surrounded by the industry.
What was life like growing up near a neighborhood bar?
A working-class bar on the outskirts of Girona welcomed many, including immigrants from the south of Spain in the 1960s. Hospitality lived there in abundance, along with generosity, effort, and dedication passed down through the generations.
Working with siblings is built on shared values.
Trust, a willingness to share, inherited generosity, respect, and the ability to put oneself in another’s shoes when disagreements arise are essential. This is not just about dividing tasks, but managing a family business built on effort and commitment. Recently the brothers reaffirmed their plan to continue working together for another decade or longer if health allows.