i. Biography
Barcelona gives Roger Segura a working vocabulary shaped by small plates, Mediterranean tradition, and wines made by natural and small producers. It is a city that rewards precision and restraint, and at Els Tres Porquets, that sensibility comes into close focus: fritters lifted to a crisp edge, cocochas handled with care, and ingredients allowed to speak in their own clear register rather than disappearing into ornament.
The Path
Today, Roger is Executive Chef of Els Tres Porquets.
The Work Today
As Executive Chef, Segura’s work at Els Tres Porquets moves through a compact set of specialties with strong material character. The cooking is not about excess, but about getting close enough to the ingredient that its texture, weight, and flavor can be brought into balance. Eel fritters are described as a standout specialty, and the phrase suggests a dish where richness and structure have to meet cleanly: the oil, the batter, the fish, and the final bite all needing the kind of control that makes something simple feel exacting. Jerusalem artichoke fritters form another standout specialty. The ingredient itself carries earth, sweetness, and a particular mineral depth; in fritter form, it asks for cooking that preserves its character while creating the contrast of a crisp surface and a soft center. It is the kind of dish that depends on timing and touch, on knowing when to stop before the ingredient loses what makes it interesting in the first place. Cocochas de merluza a la antigua adds a different register, and a slower, more traditional cadence. Highlighted as a notable dish, it points to hake throats prepared in an old-style manner, an ingredient prized for its delicate texture and collagen-rich quality. In the context of Segura’s kitchen, it sits naturally beside the restaurant’s Mediterranean frame: direct, tactile, and rooted in the pleasures of careful handling. The effect is one of precision without stiffness, of tradition treated as a living method rather than a museum piece. The wine side of the restaurant belongs to that same identity. Natural and small-producer wines are named alongside the food, giving the table a craft-language of fermentation, farming, and limited-scale production rather than a purely decorative pairing program. The relationship between plate and glass feels considered, as if each element is meant to keep pace with the other without overwhelming it.
Signature
Roger's signature dishes include Eel fritters and Jerusalem artichoke fritters.
Acclaim
Recognition around Segura’s work gathers around the dishes themselves: eel fritters, Jerusalem artichoke fritters, and Cocochas de merluza a la antigua. They are the named signatures that make his cooking legible from outside the kitchen, each one carrying a different kind of appetite: marine richness, root-cellar sweetness, and old-style fish cookery. For a restaurant working through small plates, that kind of dish-level memory is essential. The plate has little room for disguise; the ingredient either earns its place or it does not. Segura’s cooking is described through that standard, with attention falling on ingredients treated as worthy in themselves, and on the disciplined clarity required to let them arrive fully formed.
Profile updated August 2026
FAQ
Asked of Roger
What is Roger Segura's current role?
As of 2026, Roger Segura is Executive Chef.
What is Roger Segura known for?
Mediterranean tradition, small plates, and natural and small-producer wines.
