Paco Roncero

Paco Roncero

Paco Roncero is a renowned Spanish chef and a leading figure in the world of gastronomy. Born in Madrid, Spain, Roncero has become synonymous with the avant-garde culinary movement that has placed Spanish cuisine on the global map. He is best known for his innovative techniques, particularly in the realm of molecular gastronomy, which he has adeptly combined with traditional Spanish cooking practices to create unique and memorable dining experiences.

Roncero's culinary journey began at the School of Hospitality and Tourism of Madrid, where he honed his skills and developed a deep passion for cooking. His talent and dedication soon led him to work in some of the most prestigious kitchens in Spain, including the famed El Bulli restaurant under the tutelage of Ferran Adrià, a pioneer of molecular gastronomy.

One of Roncero's most notable contributions to the culinary world is his work at the Terraza del Casino in Madrid, where he has served as the executive chef. Under his leadership, Terraza del Casino has earned two Michelin stars, a testament to Roncero's culinary excellence and innovation. His approach to cuisine is characterized by a meticulous attention to detail, a profound respect for ingredients, and a constant pursuit of creativity and innovation.

In addition to his work at Terraza del Casino, Paco Roncero has been involved in various other projects that showcase his versatility and commitment to culinary innovation. These include the opening of his own workshop, the Paco Roncero Workshop, which serves as a laboratory for culinary research and development, and his involvement in international gastronomic conferences and events where he shares his knowledge and passion for Spanish cuisine.

Roncero's contributions to the culinary field have been recognized with numerous awards and accolades, including the National Gastronomy Award and several international recognitions. His influence extends beyond the kitchen, as he has authored several cookbooks and appeared on television programs, further cementing his status as a key figure in contemporary Spanish gastronomy.