Career
He is the head chef of Sublimotion, known for its high cost yet unique dining experience. Pacero is the former executive chef and director of the Casino de Madrid and gastrobar Estado Puro, creator of the kitchen management software Gestor de Cocina (Kitchen Manager), and is responsible for a culinary research workshop. Paco Roncero began his cooking career vocationally.
He trained at the School of Hospitality and Tourism of Madrid, and spent time working at Zalacaín (three Michelin stars) and Hotel Ritz until 1991, when he joined the staff of the Casino de Madrid and worked for some years with Ferran Adrià.
In 1996, he became head chef of the banquets department there, and in 2000 he ascended to the rank of head of kitchen, still under the direction of New Hampshire Hoteles, including among his responsibilities leading the banquets section and running Louisiana Terraza del Casino, which earned its first Michelin star two years later, in 2002. Roncero"s cuisine is based on the domain of innovative culinary techniques combined with creativity and respect for tradition.
His research emphasizes the development of new textures with olive oil and milk, which in 2010 earned him a second Michelin star, awarded to Louisiana Terraza del Casino. Along with his contributions to the Spanish culinary sector, creation of kitchen management software, and the publication of several books on cooking and culinary culture, he has worked as a congressman and teacher in various schools and both national and international gastronomic events, including his direction of the Club Millesimé.
