The high hotel management school Les Roches Marbella has awarded this Friday the Michelin star chef Joan Roca at the graduation ceremony for 275 campus students, which took place at the city’s Palacio de Congresos, for their personal commitment and contribution to the history of hospitality, as reported by the organization.

The ceremony has been chaired by Laura de Arce, general director of Tourism of the Marbella Town Hallwhere representatives of Les Roches have also intervened, including Carlos Díez de la Lastra, CEO of the school, Mano Soler, director of the campus and Jon Loiti, academic director.

The university center has promoted for more than two decades the careers of students of up to 100 nationalitiescompeting with universities in the United States or Switzerland, and has a network made up of more than 16,000 graduates, which is now joined by 275 more, representing 65 countries.

Specifically, the graduate students belong to the IX promotion of the Postgraduate Diploma in International Hotel Managementthe VI promotion of the Master in International Hotel Management, the IV promotion of the Master in Marketing Management for Luxury Tourism, the IV promotion of the Executive Master in International Hotel Management, the IX promotion of the Executive Postgraduate in International Hotel Management and the XXXIII promotion University Degree (BBA) in Global Hotel Management and Tourism Companies.

At the graduation ceremony, the chef recognized with 3 Michelin stars Joan Rocain charge of El Celler de Can Roca, with work that has positioned the restaurant as the best in the world on two occasions, as well as his teaching experience has led him to collaborate in different university programs at prestigious universities such as Harvard, and to be recognized as Doctor Honoris Causa by the University of Girona.

In recognition of your personal commitment and contribution to the history of hospitality, culinary arts and education, has received the Les Roches Marbella “Hospitality Golden Key Award”.

“The kitchen is a universal language that unites people and feeds the soul. I grew up in the kitchen of my parents’ restaurant, and since then I have not stopped feeling a passion for gastronomy, a sector that is undoubtedly in constant change”, said the chef, who stressed that “innovating and creating products and services that respond to the increasingly creative and sustainable demands of customers is a necessity, and it is what we must transmit to future chefs and leaders of the tourism industry. A quality product and customer service are essential, and the education of our young talents must focus on this.”

Leave a Reply

Your email address will not be published. Required fields are marked *