Andorra
Roger Biosca
Executive chef at Hotel & Restaurant de L’Isard (Andorra, Andorra La Vella)
His cooking is based on the versatility of recipes with seasonal produce, featuring Catalan, French and Andorran influences.
Roger Biosca, originally from Reus, trained as a professional chef at the Cambrils Tourism Catering School. He inherited an enthusiasm for cooking from his paternal grandmother, who was a chef. Roger combined his studies with internships at restaurants such as La Grava del Morell and El Celler del Raïm.
Afterwards he took up the trade on a professional basis, and worked in the kitchens of the La Medussa and Hotel Aiguablava restaurants. In 2009 he went to Andorra to spend the rest of his professional career at leading hotels there, such as Hotel Termes Montbrió or Hotel Roc Blanc. He is now executive chef at Hotel & Restaurant de L’Isard.
