Paco Roncero
Paco Roncero (born 1969) is a Spanish chef. He won La Real Academia de Gastronomía's National Gastronomy Award in 2006, and he was a judge on the reality television show MasterChef Colombia. He is the head chef of Sublimotion, known for its high cost yet unique dining experience.[1][2][3]
Biography
Pacero is the former executive chef and director of the Casino de Madrid and gastrobar Estado Puro, creator of the kitchen management software Gestor de Cocina (Kitchen Manager), and is responsible for a culinary research workshop.
Paco Roncero began his cooking career vocationally. He trained at the School of Hospitality and Tourism of Madrid, and spent time working at Zalacaín (three Michelin stars) and Hotel Ritz until 1991, when he joined the staff of the Casino de Madrid and worked for some years with Ferran Adrià.
In 1996, he became head chef of the banquets department there, and in 2000 he ascended to the rank of head of kitchen, still under the direction of NH Hoteles, including among his responsibilities leading the banquets section and running La Terraza del Casino, which earned its first Michelin star two years later, in 2002.
He has won prestigious culinary awards, such as the Chef L'Avenir Award 2005, awarded by the International Academy of Gastronomy, placing Roncero at the forefront of Madrid cuisine.
Roncero's cuisine is based on the domain of innovative culinary techniques combined with creativity and respect for tradition. His research emphasizes the development of new textures with olive oil and milk, which in 2010 earned him a second Michelin star, awarded to La Terraza del Casino.
Along with his contributions to the Spanish culinary sector, creation of kitchen management software, and the publication of several books on cooking and culinary culture, he has worked as a congressman and teacher in various schools and both national and international gastronomic events, including his direction of the Club Millesimé.
Since October 2013, Roncero has been a member of the Committee of Honor (Technical Culinary Committee) of Selección Española de Cocina Profesional and the Technical Committee of the Bocuse d'Or, Spain Team Selection.
References
- ↑ Actual, Madrid. "Paco Roncero asegura que "para triunfar fuera es importante saber con quién te asocias"". Madrid Actual.
- ↑ Johnathan Prynn. "Try world's most expensive restaurant... for £90: top chef behind £1,200-a-head Ibiza venue opens pop-up in London". The Evening Standard.
- ↑ Asier Nunez. "Chef Paco Roncero en el Café Royal de Londres". El Ibérico (in Spanish).