Óscar Roca
IGCAT Regional Chef Ambassador from
Menorca, European Region of Gastronomy awarded 2022
“The European Young Chef Award is a unique opportunity for enriching knowledge exchange. I am excited to meet chefs from all over Europe, from different cultures and walks of life, who all share a deep love and passion for the same profession.”— Óscar Roca
A Culinary Journey Sparked by Necessity
Óscar Roca discovered cooking at age 16, motivated by a desire for independence and a new beginning. Growing up in Menorca, his entry into the kitchen came when his football coach offered him a dishwashing job. That small step introduced him to the hospitality world and quickly led to new opportunities in local kitchens.
These early roles exposed Óscar to the basics of food preparation and service. Over time, his interest grew, and he became eager to learn more complex culinary techniques.
From Business Owner to Culinary Student
By 20, Óscar had already co-founded a bar with a friend in his hometown. Thanks to innovative ideas and a strong work ethic, the bar became a local success. However, despite the financial rewards, he felt unfulfilled.
He realized his true passion lay in the culinary arts. At 22, he invested his savings into formal studies at the Hofmann School in Barcelona, where he continues to develop his craft and deepen his love for food.
Cooking with Purpose
For Óscar, cooking is more than a profession. It’s a way to express values, share culture, and connect with others. He respects every ingredient and the traditions behind each dish. His cooking style is rooted in authenticity and curiosity, blending tradition with a personal touch.
“The chance to establish a continent-wide network between all competitors seems to me to be the most exciting opportunity of this journey.” — Óscar Roca
Looking to the Future
Óscar dreams of opening his own restaurant. He wants to create dishes that highlight seasonal and regional ingredients while offering guests a meaningful experience. His goal is to keep learning, cooking with joy, and staying connected to his Menorcan heritage.
His Dish: Panadera de Be
At the European Young Chef Award 2024, Óscar Roca presented Panadera de Be, a modern take on a traditional Menorcan lamb stew. Originally made with bread, the dish evolved to include potatoes, creating a rich and hearty meal.
Panadera de Be reflects the island’s culinary values—resourcefulness, seasonality, and respect for the animal. In Menorcan homes, slaughtering a lamb was a rare event. Every part was used with care. This dish celebrates that tradition by pairing lamb cuts like the flank with seasonal vegetables.