Joan Roca replaces Ferran Adria as president while Adria, who has been president since its foundation in San Sebastian in 2010.  will continue as member of the International Council
The International Council is made up of eleven of the chefs with the greatest prestige in the world 

The aim of the Council is to promote new projects and advise the Board of the Basque Culinary Center on strategic issues, giving it international standing

The Basque Culinary Center has appointed Joan Roca as new president of the International Council.  The chef,  already a member of the International Council  since 2013, replaces Ferran Adria who has been the visible head of the council since its creation in 2010 and who will continue a member of the international body.  The appointment follows a renewal propitiated by Adria himself with the aim of renewing the leadership of the council and tendering different views and perspectives on gastronomy.

The aim of the International Council of the Basque Culinary Center is to promote new projects and advise the Board of the BCC on strategic tasks, giving it international standing. It is made up of eleven of the most influential chefs in the world.  It comprises the following chefs: the president to date Ferrán Adriá, the new president, Joan Roca (El Celler de Can Roca, Spain), René Redzepi (Noma, Denmark), Heston Blumenthal (Fat Duck, United Kingdom), Massimo Bottura (Osteria Francescana, Italy), Michel Bras (Bras, France), Gastón Acurio (Restaurante Astrid & Gastón, Peru), Yukio Hattori (Escuela de Cocina y Nutrición Hattori, Japan), Dan Barber (Blue Hill, USA), Enrique Olvera (Pujol y Cosme, Mexico) and the Brazilian Alex Atala (Restaurante D.O.M.).

The Basque Culinary Center is made up of the Faculty of Gastronomic Sciences of MONDRAGON UNIVERSITY – the first in Spain - and a Centre for Research and Innovation in the field of food and gastronomy.

The International Council of the Basque Culinary Center deliberates and debates annually on various themes related to gastronomy and is consolidating itself as a strategic reflection group, in line with the mission of the Basque Culinary Center.

Joan Roca

Joan Roca was born in Girona in 1964. He is the chef-owner of El Celler de Can Roca, together with his brothers Josep and Jordi, and is considered one of the most predominant chefs on the world culinary scene.  His restaurant was chosen in 2013 and 2015 as the best restaurant in the world out of a list of the best 50.  Joan, together with his two brothers, has developed a project which transcends a 3-Michelin star restaurant. Creator of tendencies with an extraordinary awareness of the territory and culture where he lives, building on the great successes and recognition which he has obtained, he continues researching, trendsetting, working with other artistic and knowledge areas, a true example of a chef of the future, committed to the profession, to the environment and to excellence with the utmost sensitivity to the product and his customers.