Name Paco Roncero | ||
Profiles | ||
Sublimotion 2015 paco roncero
Paco Roncero (born 1969) is a Spanish chef recognized as among the most prestigious in the Spanish-art kitchen cook. He won the National Gastronomy Award 2006, awarded by the Royal Academy of Gastronomy. Currently he is sworn in Reality television broadcast by RCN Television MasterChef (Colombia) and runs the most expensive restaurant in the world, Sublimotion, a copy of ULTRAVIOLET restaurant by French chef Paul Pairet in Shanghai.
Contents
Paco roncero el alquimista de los fogones
Biography
Pacero is the former Executive Chef and Director of the Casino de Madrid and gastrobares Estado Puro creator restaurant is responsible for a culinary research workshop and software "Kitchen Manager".
Paco Roncero began his cooking career vocational form. He trained at the School of Hospitality and Tourism of Madrid, in the House, and spent working on Zalacain (three Michelin star) and Hotel Ritz seasons until 1991 He joined the staff of the Casino de Madrid, where he worked for years with Ferran Adria.
In 1996 he became head chef at the banquet department of the establishment and in 2000 ascended to the leadership of cuisine, and under the direction of NH Hoteles, including among its responsibilities the direction of the area Banquet and Restaurant La Terraza del Casino Two years later, in 2002, won its first Michelin star.
He has won some of the most prestigious culinary awards as the Chef L'Avenir Award 2005, awarded by the International Academy of Gastronomy, Roncero making a reference to the madrileade cuisine forefront.
Its 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 the restaurant La Terraza del Casino.
Among his contributions to Spanish culinary sector also include the creation of software "Kitchen Manager", the publication of several books on cooking and culinary culture, his work as a congressman and teacher in various schools and national and international gastronomic events, and the address Millesime dining club.
Since October 2013 he is member of the Committee of Honor, (Technical Culinary Committee) of the Selection Spanish Professional Cooking and the Technical Committee of the Bocuse d'Or Spain Team Selection.