Josep studied at the “Escola d’Hostaleria i Turisme” in Girona. He describes himself as a sommelier, or wine waiter, and can be found delighting guests at the highly regarded El Celler de Can Roca. He makes himself known as the “wine waiter” due to his grounded origins and familiar values. He runs The Cellar, which is renowned for its large wine list that has developed along five branches with a total of more than 60,000 bottles housed. Speaking about the ethos of El Celler de Can Roca, Josep believes: “Cooking has many facets and many schools of thought, we’re lucky to be able to interpret cooking in a very particular way. It is true that we’re non-conformists and that we’re seeking out new ways of interpreting and doing things. This may lead people to believe that we always pursue sophistication, but we never lose sight of the simple yet fundamental feeling of taste, and the raw materials we work with. We renounce nothing, be it traditional or evolutional, and we thrive on the dialogue with science and the other disciplines that allow cooking to be more entertaining and different”. Josep devotes significant time to research and education, leading courses for sommeliers at the University of Girona and the “Escola d’Hostaleria”. He also teaches Gastronomy and Oenology at the University of Girona, Faculty of Tourism. Josep is the resident consultant and expert on the popular TV programme “En Clau de vi” which is broadcast across Catalonia.
He has received several awards including the Medal of Touristic Merit, granted by Ministry of Industry Tourism and Trade in 2011, Named Best Sommelier for National Gastronomy in 2010, Academy Award for Best Sommelier (International Cuisine) in 2005 and Received the National Gastronomy Award for Best Dining Room Maîtrel in 2004.
|Establishment:||El Celler de Can Roca|
Tuesday 21 April 2015
The Macallan Masters of Taste Singapore, presented by El Celler de Can Roca & Bacchanalia