Paco Roncero
Born in Madrid in 1969, Paco Roncero is one of the most significant representatives of the Spanish avant-garde cuisine but, must of all, he is renowned for his way of understanding food as a unique sensory experience that leads to dreaming and connecting with your most hidden desires through your senses.
A prominent icon of cooking style and creativity, he has received two Michelin Stars and three Repsol Suns. Paco Roncero studied at the Hotel Management and Tourism School in Madrid, was trained at Zalacaín and the Ritz Hotel until 1991, when he joined the staff of the Casino de Madrid, becoming, five years later, the head chef of the banquet department; later, in 2000, he was promoted to general head chef. During these years, he was able to develop his most creative, revolutionary and innovative side, which is now the distinctive feature of this national cooking icon.
In this context, Roncero received prestigious awards. Among them, the Chef L'Avenir Prize in 2005 and the National Gastronomy Award 2006, which are a proof of his innate mastery of complex cooking techniques.
How I found Ibiza…
He got to know Ibiza when he opened two restaurants there in the summer of 2014, specifically at the Hard Rock Hotel, two completely different concepts: Estado Puro and Sublimotion.
My relationship with the island is, for the moment, more work-related than personal. I go there often during the summer, because the restaurants are open during that season. I always have to keep a tight schedule and I don't usually get the chance to just enjoy.
Some of its myriad facets…
Without a doubt, the Ibiza of the dreamy coves. I really want to get lost in them.
A Luxury on the island…
I'm passionate about sport. I love running. At dawn, I run through the Las Salinas or Playa d'en Bossa beach and then I get in the water. It's a priceless experience and I can't think of a better way to start my day.
My favourite moment…
On the one hand, to enjoy the opportunity this island is giving me to make my cuisine known, as Ibiza is becoming an important symbol of Spanish cuisine. I like to enjoy the amazing space I work in.
A memory when I’m far away…
I love to remember the feeling of tasting a delightful bullit de peix, at a nice cove, with spectacular sights and surrounded by family and friends.
The magic of Ibiza…
There are many Ibizas to enjoy, completely different but all enthralling, depending on what you want at each moment. But for me, there's nothing more magical than finding new deserted coves, where I can create new and succulent ideas.
What I tell my friends…
Endless fun in the purest sense of the word. Anything is possible in Ibiza and I can also say, as a personal note, that this is a place where dreams come true.