Paco Roncero is one of the leading representatives of the avant-garde Spanish cuisine, not just within Spain but also abroad. A technical and creative signature cuisine which goes beyond a personal cooking style, and also represents a way of offering and understanding gastronomy as a unique sensorial experience.
He is currently the executive chef and director of the NH Collection Casino de Madrid and its restaurant La Terraza del Casino; of gastro-bars Estado Puro in Madrid, Ibiza and Shanghai; of restaurant Barbarossa by Paco Roncero, also in Shanghai; of Versión Original by Paco Roncero in Bogota; of the gastronomic multi-space Sinergias in Platea Madrid and of Sublimotion, the most advanced and innovative restaurant ever imagined which is located at the Hard Rock Hotel in Ibiza, the first hotel in Europe by the famous brand.
Among his many contributions to the current culinary scene it is also worth highlighting the creation of the software Gestor de Cocina and the launch of a research workshop related to cuisine and emotions, the only one of its kind worlwide: PacoRonceroTaller.
He trained at Madrid´s Escuela de Hostelería y Turismo (Tourism and Culinary Arts School) and he worked as an intern at Zalacaín and the Hotel Ritz until, in 1991, he became part of the staff at Casino de Madrid. Five years later he was named chef of the Casino´s banquets department and in the year 2000 he was promoted to head chef of the entire Casino, which included the banquets department and the restaurant La Terraza del Casino, already under the management of NH Hoteles.
It was then that his creative personality exploded , which translated into a total revolution for the Casino de Madrid and for the national culinary scene. In addition, he was granted some of the most pretigious culinary awards, among them the Chef L'Avenir 2005 Award, bestowed by the International Academy of Gastronomy, and the National Gastronomy Award 2006 by Spain´s Royal Academy of Gastronomy.