Luis Roger

Formal training at Escola d’Hostaleria Hofmann gave the basics of professional cooking the structure they require. An internship at El Bulli then placed Luis Roger inside a kitchen known for exacting standards, where technique and imagination were both under pressure. The early arc is clear: training, then apprenticeship, then refinement. In 2000, the line moved into responsibility with chef at Fragata, where training had to be converted into service.

Head chef at Restaurante El Cafè de l’Acadèmia in Barcelona’s Gothic quarter followed, bringing the work into a setting marked by historic context and a strong sense of place. Later roles widened the range: head of pastry at Hotel Ra, where sweets required their own balance of structure and finish; and executive chef at Mas Anglada in Amporda near the Costa Brava until 2013, a post that carried full kitchen oversight in a region closely tied to Catalan cooking.

Teaching ran alongside service. Luis Roger was professor at Aula Gastronómica de l’Emporda until 2013, extending the same standards beyond the pass and into instruction. Since 2013, he has been chef of BCN, keeping a career shaped by Spanish kitchen culture moving through one continuing role.

At BCN Taste & Tradition in Houston, the work sits squarely in Spanish gastronomy. The name frames the brief: taste, tradition, and place handled through the lens of a chef whose background includes pastry, teaching, and kitchen leadership. In practice, that gives the cooking a direct line back to Barcelona and to the disciplined routines that formed it.

His record includes chef at BCN Taste & Tradition in Houston, executive chef at Mas Anglada, and professor at Aula Gastronómica de l’Emporda. Study at Escola d’Hostaleria Hofmann and an internship at El Bulli sit alongside those appointments. Taken together, the list shows a career built through formal training, kitchen discipline, and repeated responsibility across Spanish gastronomy.