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Rodrigo Fuentes

Rodrigo Fuentes | El Celler de Can Roca Girona

Biography

Rodrigo Fuentes is a Mexican chef born in Mexico City in 1990, currently based in Girona. Since March 2022 he has worked at El Celler de Can Roca, where he is responsible for recruiting, selecting, and organizing trainees for different areas of the company, as well as coordinating their follow up before, during, and after their internships, and supervising undergraduate and master's research projects. He also takes part in the Creative Process course of the Degree in Gastronomic and Culinary Sciences at CETT UB. His training combines culinary practice with gastronomic science: he holds a degree in Gastronomy from Universidad Anáhuac México Norte (Le Cordon Bleu) and a master's in Gastronomic Sciences from the Basque Culinary Center. Throughout his career he has worked in kitchens across different countries and formats, including the Quintonil restaurant in Mexico City, the Hotel Santa Marta in Lloret de Mar, the Kaia Kaipe restaurant in Getaria, the Mextizo restaurant in Barcelona, and also on international cruise lines such as Seabourn and Princess Cruises, traveling to destinations like Singapore, Monaco, Copenhagen, and Miami.

Sessions

16:00h

Presentation | .

The Impossible Dish, Beyond the Limits: Science, Creativity and Cuisine

Mikel Díez CETT Teacher and Researcher Speaker

Rodrigo Fuentes El Celler de Can Roca Academic relations Manager Speaker

Maria Ábalos Mayoral CETT UB Alumni CETT UB Speaker

Paul Pérez Lepoutre CETT UB Alumni CETT UB Speaker

Irati Ceide Oteo CETT UB Alumni CETT UB Speaker

2026-11-03 16:00 2026-11-03 17:00 Europe/Madrid The Impossible Dish, Beyond the Limits: Science, Creativity and Cuisine What happens when students are asked to cook something that seems impossible? The Impossible Dish is an academic project of the Degree in Culinary and Gastronomic Sciences at CETT-UB that starts from an impossibility (a physical, chemical, sensory, temporal or conceptual limit) and, through research, experimentation and scientific and gastronomic knowledge, turns it into a reasoned culinary proposal.The session will open with an introductory talk by Rodrigo Fuentes, academic relations manager at El Celler de Can Roca and lecturer in the Creative Process course of the Degree, who will explain how the creative process works at the restaurant. The project participants will then present and cook live some of the finalist dishes, explaining the initial challenge and the creative thinking behind each preparation. A glimpse of how CETT-UB understands cooking: as a space for questioning, scientific rigour and possibility.
ForumLab

Tue 3

16:00h - 17:00h ForumLab Free access