Raul Sillero

Head chef Raul Sillero leads Esperit Roca in Girona, Spain, where the brief in the kitchen is defined by reinterpretation rather than repetition. The work is to carry signature dishes from El Celler de Can Roca into a new setting, keeping their point of origin legible while shifting them to suit a different room, a different pace, and a different context. At Esperit Roca, Raul Sillero’s role is to hold that line between fidelity and adjustment. At Esperit Roca, that mandate shapes the kitchen’s output. The dishes are not copied forward; they are translated so their character remains recognizable while their presentation belongs to Girona. In practice, that makes the restaurant a place of continuity, where the vocabulary of El Celler de Can Roca is retained but not frozen. The point is not duplication, but keeping a living connection to the source material. For Raul Sillero, the head chef role is as much about interpretation as execution. The brief asks for precision in technique and clarity in intent, because the dishes have to preserve what made them resonate in the first place while adapting to a new frame. That requires discipline in the kitchen and judgement at the pass: knowing what to keep intact, and where a subtle change can give a familiar dish a new edge without losing its reference.