Originally from Seville, Patricia Roig commenced her culinary career studying at the University of Seville
in 2000, graduating with a bachelor’s degree in 2003. She continued her training, and four years later
gained a First-Class Honours degree in Tourism. During her studies, Patricia undertook two internships,
the first in 2001 as a commis chef at Miranda Suizo Hotel in Madrid, and the second a year later as chef
de partie at Terraza Carmona Restaurant in Almeria.
Patricia’s first role in a professional kitchen was in 2003, where she was appointed senior chef de partie
at renowned Michelin-starred restaurant Lillas Pastia in Huesca, North of Spain. In 2005, Patricia
returned to her hometown of Seville where she worked as sous chef at Abantal alongside her long-term
friend and Executive Chef, Julio Fernandez. Patricia remained at the restaurant for eight years, before
moving to London in 2012.
In London Patricia took the role of senior sous chef at Newman Street Tavern in Fitzrovia, working under
the guidance of Head Chef, Peter Wheeden. She credits Peter for changing her view on food whilst also
helping to establish the principles that she follows today in her cooking. In 2016, Patricia became head
chef of Lima Floral in Covent Garden and upon appointment was given the opportunity to work
alongside Virgilio Martinez at Central in Peru, listed at number 5 in the World’s 50 Best Restaurants.
Together, they worked on the new Central menu before returning to London with a first-hand
understanding of the cuisine.
Patricia’s vision for Lima Floral is to help bring a sense of real Peruvian flavours while retaining the
authenticity of traditional Peruvian gastronomy that the restaurant is so well known for
