Meet the Masters
Last time we welcomed you into the El Celler de Can Roca kitchen to meet the master at the heart of the culinary creations, Joan Roca. Today join us as we delve into the cellar to meet Josep Roca...
The sommelier behind the restaurant voted the world’s best in 2013, Josep founded the restaurant with his brother Joan and combined their knowledge and craft with the youngest of the brothers, Jordi Roca to create the talented trio we know today.
Grab a dram and join us as we meet the ‘wine waiter’ of the trio...
Josep Roca, Sommelier of El Celler de Can Roca
Schooled at the “Escola d’Hostaleria i Turisme” in Girona, the ‘wine waiter’ of the group is using his creativity to bring the worlds of whisky and craft cuisine together to create something completely unique.
As one third of the renowned Roca brothers Josep runs The Cellar, famous for its 60,000 bottles of wine which stem across five branches: Riesling, Champagne, Burgundy, Sherry and Priorat.
Josep has always embraced innovation while staying true to his roots and these grounded values have made him a favourite with many across the world. In 2011, he was awarded the Medal of Touristic Merit, granted by the Ministry of Industry, Tourism and Trade. He was also named Best Sommelier for National Gastronomy in 2010 and has a number of other accolades to his name.
When he isn’t in The Celler, Josep devotes significant time to education, teaching courses for sommeliers at the University of Girona and the “Escola d’Hostaleria”. As well as this, Josep teaches Gastronomy and Oenology at the University of Girona, Faculty of Tourism. As if he wasn’t busy enough, Josep is also consultant and expert on the popular Catalonia TV programme “En Clau de vi”.
Josep’s supreme craftsmanship has helped El Celler de Can Roca to become one of the best restaurants in the world. In November, Josep and his brothers will pair The Macallan drams with unrivalled dishes.
Fancy a Macallan dram? Why not take a leaf out of the Roca brothers’ book and pair a dram with your dinner tonight. The Macallan Amber is the perfect accompaniment for a seafood dish, such as scallops while our Macallan Ruby is the ideal pairing for a sweet dish like Cambridge tart with winter fruit compote.
You can see Josep and his brothers in action at the Ultimate Dinner. The partnership will capture the best of the essences of The Macallan and El Celler de Can Roca, giving Josep and his brothers an opportunity to connect with a new audience and explore a new world of taste and flavour.
The dinners are open to a very limited number of people globally. To find out more and to book your place, please visit: http://shop.themacallan.com/el-celler-de-can-roca-2.