Bank brings culinary superstars to U.S.
May 30, 2014
BBVA Compass’ parent company announced in May that it is bringing three of its country’s most prized personalities to the U.S.: the Roca brothers, whose El Celler de Can Roca in Girona, Spain, has muscled its way to the top of the high-end restaurant world.
The restaurant, which was No. 1 in Restaurant Magazine’s World’s 50 Best Restaurants list in 2013, will be shuttered for five weeks this summer as Head Chef Joan Roca and his brothers — sommelier Josep and Jordi, the pastry chef — embark on the first leg of a BBVA-sponsored world culinary tour.
“The Roca brothers have pioneered wondrous techniques that have transformed an age-old livelihood — cooking — into something inspired,” said Manolo Sánchez, BBVA’s U.S. country manager and BBVA Compass chairman and CEO. “This is one reason we’re excited to tie our brand to the Roca brothers. We’re part of a global bank, and we’re drawn to endeavors that are universal and transcend boundaries — cultural and otherwise.”
The brothers’ first stops will be this August in Texas, where they will recreate their celebrated restaurant — which is booked through the year — for BBVA Compass clients in Houston and Dallas. Then, further illustrating BBVA's ability to bring its global resources to bear in its local markets, the tour will take the trio to other countries where the financial group operates, including Colombia, Mexico and Peru.
Texas culinary students got a chance to witness Joan Roca’s mastery firsthand when he demonstrated some of his techniques at a master class in May. He is considered a pioneer in sous-vide, a cooking process where food is vacuum-packed and cooked in water, and developed the Roner, a professional sous-vide cooking device.
BBVA Compass’ Sánchez said the brothers, all at the top of their games in three demanding disciplines, epitomize the collaborative spirit in an industry known for its fierce competition.
“Each of the Roca brothers could go off on his own and build an individual empire that’s quite successful, but they strongly believe that they can do more as a team,” Sánchez said. “That says something powerful to us because that same belief drives BBVA Compass.”
4 culinary students to study with Rocas
As a part of the alliance with the Rocas, BBVA Compass will be working with the Art Institute of Houston’s International Culinary School and Le Cordon Bleu in Dallas to select two students from each institution to participate in an all-expenses paid four-month apprenticeship at El Celler de Can Roca beginning in January 2015 in Girona, Spain.