Personal details.

Name and surnames : Antonio Roig Gorina
Place and date of birth : Barcelona. 12 / 09 / 70
Address : Av. Diagonal, 539, 5º,2ª


Fluent Spanish, Catalan and German
English and Italian (conversation level)
Basic French.

Time spent abroad:
Germany (18 months), United Kingdom (17 months)
Switzerland (12 months),

Work Experience:

2007-2012 Restaurant Can Roig

Tarragona .C/Belgica nº 2 – 43883 Roda de Bara – Spain
From 01/06/2007 to date
Restaurant Can Roig - Owner/Executive chef, traditional Spanish and modern Mediterranean Cuisine
Pre-and-post opening - 5 years financial plan preparation - hiring of all staff - menu engineering and prep - all purchasing and administration as well as full daily operations.
Please consult my web site at

2004-2005 Restaurant Club Maritimo de Roda de Bara

Tarragona .C/Sinia nº 22 – 43883 Roda de Bara – Spain
Executive Chef – CONSULTANT

2003-2004 Restaurant Girac, La Garriga

Executive Chef –CONSULTANT-Barcelona .C/Mallorca 272
General Manager Gema Padro, Tel: 00 33 679951777

2002 - 2003 Hotel Intercontinental Mayfair, London*****

Sous-Chef in charge of all daily preparations and banqueting
51.507189, -0.143216 Stratton Street, London, W1J 8LT Inggris Raya

2001 – 2003 Hotel Intercontinental Princesa Sofia Barcelona*****

Representing the hotel Executive Chef abroad for all Spanish food Promotions – F&B manager Mr.Guzman Muela

Restaurante Club de Mar de Sitges. 20.03.2002 Exhibition

Foie gras classes, how to prepare it and taste it, round table after each session. Classes on "how to work the food stuff", basic hygiene and sanitation.
Pg. Marítim, s/n 08870 Sitges Tel.938940905

2001 Restaurante Zum Grobe Ernt

01.06.01-30.06.01 - CONSULTANT – Stüssihofstatt - 16, 8001 Zurich - Swistzerland
01.08.01 and 28.08.01as head chef during the holiday period of the house chef. Ernesto & Ursula Burgués

2001 Restaurant Parador

06.07. 01 - 06.12.01 Luiserestrase - 43. Zurich - CONSULTANT

2000-2001 Restaurant Camping Stel

Executive Chef for the summer season
43883 - Roda de Barà Tarragona C.N. 340 Km. 1182
General Manager Mr. Luis Marco tel00 33 679987997

1997 - 02 Vilaplana. Eures

In charge of all preparation and production for banquets and outside catering service.
Calculation of P&L, cost control and monitoring of waste. Work plan and staff duty schedule.
Preparation of weekly production and coordination of regular staff needed (planning shifts, holidays ...)
Training and coaching employees in good handling practices. -

1996 - 97 Paradis Gourmet

Aramak Kitchen services for various catering companies.

1996 - Restaurante Lulaki

As Spanish Chef, typical tapas and traditional Spanish dishes. A unique food culture in the world. I prepared high quality tapas and the restaurant was a great success.
C/ Consejo de Ciento, 333. Closet

Presentations Undertaken::

Restaurante Zum Grobe Ernt. 16.02.01-02.03.01

Demonstration of Catalan cuisine; presentation of Catalan haute cuisine in foreign countries. Stüssihofstatt 16, 8001 Zurich.
In this welcoming restaurant owned by the Burges family, which is characterised as a Spanish restaurant in Switzerland, I managed to successfully demonstrate all my knowledge, and I am very grateful for the support and trust that was shown to me. At the end of the presentations, the kitchen team had learned new dishes that it was able to incorporate into its menu. I was subsequently given the opportunity to head the kitchen between 01.08.01 and 28.08.01as substitute head chef to cover the holiday period of the house chef.

Restaurante Hotel Krone / Eglisau. 25.09.01 - 07.10.01
Gasthaus Krone . Eglisau, Switzerland

22.04.02 - 05.05.02 2nd Mediterranean Gastronomy Presentations confirmed for the 17th - 18th weeks of 2002.

A Hotel Restaurant situated on the banks of the Rhine, surrounded by mountains. It was a paradise for the Gastronomy Presentations, as it was possible to unify the ambience of the restaurant with the sea and mountains, preparing dishes such as the typical freshwater fish of the area. In my spare time I climbed the mountain, and using my knowledge of the art of mushrooms, I found edible mushrooms that could be incorporated into the menu in such a way that the river and mountain produced a typical Swiss-Spanish dish.

Restaurante Ribo Allegra. 09.07.01 - 20.07.01.
Nüscherstrasse 1. Zurich.

A restaurant in the centre of Zurich, orientated towards the area's bank employees. Great success and a large influx of people were achieved thanks to a good press campaign and word of mouth. This well-known restaurant is run by the Ribó family of Spanish origin, and it has produced delicious Spanish cooking for over thirty years. It is now a classic in the city of Zurich and has a great reputation for its innovative cuisine, believing firmly in the products of Spain and in the young chefs who show creativity and innovation in the kitchen, and who are continually open to advice on how to perfect the preparation of the dishes.

Restaurante Parador . 01.06.01 - 17.06.01.
Luisenstrase 47. Zürich. Jornadas Gastronómicas Mediterráneas

En dicho restaurante estuve 4 meses preparando la carta inagural por ser un restaurante nuevo. Consiguiendo una nota muy alta según la critica gastronómica Suiza. Implanté una nueva carta exitosa, y cubrí las necesidades del restaurante durante mi estancia. Enseñé a los cocineros, la elaboración de los platos y cuando terminaron de aprender bien sali hacia España, por tener que atender otro tipo de ofertas en mi país.

Restaurante Parador . 01.06.01 - 17.06.01.
Luisenstrase 47. Zurich. Mediterranean Gastronomy Presentations.

I spent four months here preparing the inaugural menu as it was a new restaurant. I achieved accolades from the Swiss gastronomy critics, and implanted a successful new menu. I covered the restaurant's needs during my stay, and taught the preparation of the dishes to the chefs. When they had perfected their training I returned to Spain, where I had to attend to other kinds of offers.

Restaurante Club de Mar de Sitges. 20.03.2002 Exhibition

Talk and Foie-tasting sessions, plus its elaboration. Explaining to the listeners how to work the foodstuff, which is not worked by the woman of the house according to cultural tradition, so an objective was that they should know how to work it. There was a cocktail accompanied by the foie gras canapés, and later a supper was served with exclusively foie gras dishes. The event was a great success. Looking forward to more successes at my future gatherings.

Hotel Intercontinental Abu Dhabi.
I Jornadas Gastronómicas Españolas.

From 10 to 18 of October 2002.

II Jornadas Gastronómicas Españolas.
From 10 to 18 October 2003.

III Jornadas Gastronómicas Españolas.
From 10 to 18 October 2004.

Inter-continental Hotel of Abu Dhabi aereal view

Paella contest at the beach

Restaurante Hotel Crowne Plaza of Milan.
From 19 to 29 of November 2002.

Aereal view Crowne Plaza Hotel of Milán.

Al Bustan Rotana Dubai Hotel.
Jornada Gastronómica Española. 28.09.03 - 30.09.03.

Vista exterior del Hotel

Rueda de Prensa celebrada el 27 de Septiembre 03 para los periódicos y periodistas de los Emiratos Árabes, con la comparecencia de la dirección de hotel el Chef Executive Yves Leberon a la izquierda en el centro el Food y Beverage Manager Arnaud Girodon, seguido de el Chef Antonio Roig y el Representante del Grupo Bravo Flamenco.


Sheraton Karachi Hotel, Paquistan.
I Jornadas Gastronómicas Españolas. 17.09.03 - 20.09.03.

Vista exterior del Hotel

Presentación a la Prensa Paquistani invitada a la degustación de Paella y entrantes típicos Españoles.

Casino Loutraki Club Hotel, Greece.
Spanish Flamenco Festival. April 2004.

Crowne Plaza Muscat Hotel, Oman.
Spanish Festival. 10 - 15 May 2004.


Kuva Chateau Hotel, Taiwan.
Spanish Food & Cultural Festival. September 2004.


Royal Hsinchu Hotel, Taiwan.
The Food & Music of Spain Festival. September 2004.


Intercontinental Muscat Hotel, Oman.
Spanish Festival. 1 - 5 December 2004.

SPA-Vilnius Druskininkai Hotel, Lituania.
Spanish Festival. 9 - 13 March 2005.


Intercontinental Muscat Hotel, Oman.
Fiesta Español. 15 - 21 April 2006.

Hotel Al Bustan Rotana Beach, Abu Dhabi.
I Jornadas Gastronómicas Españolas. 13.04.08 - 17.04.08.

II Jornadas Gastronómicas Españolas. 23.03.09 - 27.03.09.

Restaurant la Kantxa .  Jaï  alaï . 07.10.11 - 09.10.11.
Saint Jean de Luz - France.