The xef Roger Biosca
Roger Biosca (Reus, 1974) trained as a professional chef at the Cambrils School of Hospitality and Tourism. He inherited his passion for cooking from his paternal grandmother, a chef by profession who worked throughout her life for renowned houses in the area such as the Gran Hotel Mediterráneo in Reus.
During his academic time, especially in the advanced stage, Roger combined his studies with learning in restaurants such as Grava del Morell, Celler del raïm. Later, already in his professional stage, Roger went through the kitchens of the La Medussa restaurant, run by the gourmet and culinary teacher Mariona Quadrada, also a native of Reus and from whom he learned the variety of foods, the structure of Flavors and their definition. , as well as the essence of culinary stability.
In 2002 Roger began as a sous chef at the Aiguablava Hotel in Begur, where he learned the job of hotel gourmet, with typical local cuisine from the Empordà. Thanks to this specialization, in 2009, Roger moved to Andorra, where he will develop the rest of his professional career in renowned hotels in the area such as the Hotel Termes Montbrió or the Hotel Roc Blanc, where he worked as Chef for more than 8 years.
Currently, Roger is the executive chef of the Hotel & Restaurant de L’Isard, located on Avda. Meritxell. Its cuisine is based on the versatility of its dishes with seasonal products, encompassing Catalan, Andorran and French influences, and in which there is no shortage of combinations of flavours with a special innovative background.