{"id":1003016,"date":"2016-04-08T21:07:15","date_gmt":"2016-04-08T19:07:15","guid":{"rendered":"http:\/\/wordpress4.local\/2016\/04\/08\/roberto-porres-the-passionate-entrepreneur-behind-barroco-and-bocata\/"},"modified":"2020-07-08T01:13:35","modified_gmt":"2020-07-07T23:13:35","slug":"roberto-porres-the-passionate-entrepreneur-behind-barroco-and-bocata","status":"publish","type":"post","link":"https:\/\/www.prevel.ca\/en\/blog\/roberto-porres-passionate-entrepreneur-behind-barroco-and-bocata","title":{"rendered":"Roberto Porres, the passionate entrepreneur behind Barroco and Bocata"},"content":{"rendered":"<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"\/sites\/default\/files\/blog\/Barroco%20Vieux-Mont%C3%A9ral%20%236.jpg\" alt=\"restaurant-barroco-vieux-montreal\" title=\"Le restaurant Barroco, dans le Vieux-Montr\u00e9al.\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><span id=\"docs-internal-guid-35cd6157-64d1-94f5-6c03-ca4f982c948e\">Born of an American mother and a Guatemalan father, nothing predicted that Roberto Porres, the restaurateur behind<\/span>&nbsp;<a href=\"http:\/\/www.barroco.ca\" target=\"_blank\" rel=\"noopener noreferrer\"><u><strong>Barroco<\/strong><\/u><\/a> and&nbsp;<a href=\"http:\/\/www.bocata.ca\/language\/fr-FR\/Home\" target=\"_blank\" rel=\"noopener noreferrer\"><u><strong>Bocata<\/strong><\/u><\/a>, <span> would come to Quebec to develop a career. He discovered Montreal through a student exchange (computer studies, no less) program and quickly caught the bug for everything that represents the city.<\/span><\/p>\n\n\n\n<blockquote class=\"wp-block-quote\"><p><span style=\"font-size:18px;\"><em><strong><span id=\"docs-internal-guid-35cd6157-64d1-94f5-6c03-ca4f982c948e\">&#8220;<\/span>I grew up in a southern U.S. culture, which was very warm and hospitable. Montreal culture looks a bit like that; it\u2019s a nice mix of European and North American, but less saturated and less aggressive than the US. I decided to stay and it&#8217;s been over 15 years!&#8221;<\/strong><\/em><\/span><\/p><\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\"><span id=\"docs-internal-guid-35cd6157-64d1-94f5-6c03-ca4f982c948e\">Having gradually worked at all levels of the restaurant business, from caf\u00e9 employee to restaurant manager, he doesn\u2019t hide the fact that his passion grew very quickly, to the point that he wanted to open his own place and control most decisions himself.&nbsp;&#8220;<\/span>I went around and I wanted to be involved in all aspects of the restaurant, including the menu, music, staff, and the presentation.&#8221;<br>&nbsp;<\/p>\n\n\n<figure class=\"wp-block-image image caption\"><img decoding=\"async\" src=\"\/sites\/default\/files\/blog\/Barroco%20Vieux-Montr%C3%A9al%20%235.jpg\" alt=\"barroco-vieux-montreal-prevel-blogue\" title=\"Roberto Porres, le restaurateur derri\u00e8re le Barroco et le Bocato.\"\/><figcaption>Roberto Porres, the restaurateur behind le Barroco and le Bocata.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><span id=\"docs-internal-guid-35cd6157-64d1-94f5-6c03-ca4f982c948e\">You could say that Barroco opened quite naturally, even if the young 26 year old entrepreneur didn\u2019t know all the basics of starting a business, including the sheer number of hours of hard work. Work that according to Porres is not really work &#8220;<\/span>If it\u2019s your passion, it\u2019s not a job. You have to love it! The food you eat, the music you hear, the people you see, the wine you drink; all the elements of a restaurant, they must do something for you. That\u2019s what allows one to work so many hours without resenting it.&#8221;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span id=\"docs-internal-guid-35cd6157-64d1-94f5-6c03-ca4f982c948e\">The hours accumulated rapidly, thanks to a restaurant concept that wasn\u2019t quite so widespread a few years back. The stone walls and wooden beams at Barroco charmed the owner, who was looking for that spirit of hospitality and friendliness from his American roots. &#8220;<\/span>I really feel at home, and I think that in Quebec, especially in Montreal, people like places that remind them of a little cottage. It feels warm in the summer, but especially during the winter you feel like you can stay here for hours. The idea of an urban cottage is what inspired all the rest.&#8221;<\/p>\n\n\n<figure class=\"wp-block-image image caption\"><img decoding=\"async\" src=\"\/sites\/default\/files\/blog\/Barroco%20Vieux-Montr%C3%A9al%20%234.jpg\" alt=\"barroco-restaurant-vieux-montreal-21e-arrondissement-prevel\" title=\"Au Barroco, la finesse est dans les d\u00e9tails du d\u00e9cor baroque.\"\/><figcaption>At Barroco, the finesse is in the details of the baroque decor.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><span id=\"docs-internal-guid-35cd6157-64d1-94f5-6c03-ca4f982c948e\">Kinds of food we&#8217;d like to eat at home, served in pans and on wooden planks, square napkins, denim aprons, etc., all these aspects were part of a movement that was in its infancy when they opened:<\/span><\/p>\n\n\n\n<blockquote class=\"wp-block-quote\"><p dir=\"ltr\"><span style=\"font-size:18px;\"><em><strong><span id=\"docs-internal-guid-35cd6157-64d1-94f5-6c03-ca4f982c948e\">&#8220;<\/span>It was daring to be more cozy, without necessarily altering the haute cuisine. Plating that\u2019s too fancy doesn\u2019t speak to me. It\u2019s a lot of work for nothing and I think we really need to present our meals clearly; they are of course healthy and appetizing, but it&#8217;s still just a plate. We don\u2019t need to stray too far from our basic human instincts, eating is very natural. You have to respect food, not manipulate it too much.&#8221;<\/strong><\/em><\/span><\/p><\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\"><span id=\"docs-internal-guid-35cd6157-64d1-94f5-6c03-ca4f982c948e\">Despite the resounding success of his first effort, there was more than enough reason for Porres and his associates to launch a new project. In addition, the adjacent space was available. Le Bocata opened less than two years later. This time, the concept was anchored around fish and seafood with a slightly more relaxed and accessible atmosphere. Nearly six years later, Bocata has not budged; Porres doesn\u2019t make too many mistakes.<\/span><\/p>\n\n\n<figure class=\"wp-block-image image caption\"><img decoding=\"async\" src=\"\/sites\/default\/files\/blog\/Barroco%20Vieux-Montr%C3%A9al%20%231.jpg\" alt=\"barroco-resto-vieux-montreal-prevel-blogue\" title=\"La fameuse t\u00eate de sanglier qui orne un des murs du Barroco.\"\/><figcaption>The famous boar&#8217;s head adorning one of the walls at Barroco.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><span id=\"docs-internal-guid-35cd6157-64d1-94f5-6c03-ca4f982c948e\">Even as success follows him at every turn, the restaurant remains very realistic in the face of so many challenges: &#8220;<\/span>The biggest challenge, I think, is it\u2019s not the glamorous side of the job; there are financials, budgets. Yes you must let yourself get carried away with your passions because it is motivating, but you also learn to control yourself somewhat, finding the right balance between the two.&#8221;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span id=\"docs-internal-guid-35cd6157-64d1-94f5-6c03-ca4f982c948e\">Porres no doubt has the key to this balance, which perhaps also explains why he\u2019s launching another project this May, <\/span>Le Foiegwa. A play on the dessert &#8220;foie gras&#8221;, the idea began as a hashtag on Barroco\u2019s social networks to make something upscale more accessible. Based on a growing trend of diners, Le Foiegwa serves French classics in the heart of Saint Henri.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span id=\"docs-internal-guid-35cd6157-64d1-94f5-6c03-ca4f982c948e\">And that&#8217;s not all! Just behind the brewery, the group will open the Atwater Cocktail Club, an underground type bar where you can enter through the alley.<\/span><\/p>\n\n\n<figure class=\"wp-block-image image caption\"><img decoding=\"async\" src=\"\/sites\/default\/files\/blog\/Barroco%20Vieux-Montr%C3%A9al%20%233.jpg\" alt=\"barroco-vieux-montreal-restaurant-blogue-prevel-21e-arrondissement\" title=\"Les vins raffin\u00e9s, s\u00e9lectionn\u00e9s par Porres, lui-m\u00eame sommelier.\"\/><figcaption>Fine wines, selected by Porres, himself a sommelier.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><span id=\"docs-internal-guid-35cd6157-64d1-94f5-6c03-ca4f982c948e\">He chooses team members according to their passion rather than their experience. In fact almost all servers are also sommeliers, demonstrating, he said, their real interest in this kind of work. Porres has no desire to move again; the Barroco paella, Porres\u2019 favorite, is more than enough to keep him happy!<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"http:\/\/www.barroco.ca\" target=\"_blank\" rel=\"noopener noreferrer\"><u><strong>Le Barroco<\/strong><\/u><\/a><br>312, St-Paul Street West<br>Old-Montreal<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"http:\/\/www.bocata.ca\/language\/fr-FR\/Home\" target=\"_blank\" rel=\"noopener noreferrer\"><u><strong>Le Bocata<\/strong><\/u><\/a><br>310, St-Paul Street West<br>Old-Montreal<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Born of an American mother and a Guatemalan father, nothing predicted that Roberto Porres, the restaurateur behind&nbsp;Barroco and&nbsp;Bocata, would come to Quebec to develop a career. He discovered Montreal through a student exchange (computer studies, no less) program and quickly caught the bug for everything that represents the city. &#8220;I grew up in a southern&hellip;<\/p>\n","protected":false},"author":30,"featured_media":1002705,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_editorskit_title_hidden":false,"_editorskit_reading_time":0,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","footnotes":""},"categories":[1],"tags":[],"class_list":["post-1003016","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Roberto Porres, the passionate entrepreneur behind Barroco and Bocata - Pr\u00e9vel<\/title>\n<meta name=\"description\" content=\"A chat with Roberto Porres, owner of restaurants @www.barroco.ca and @www.bocata.ca in Old Montreal and Le Foiegwa in Saint Henri.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.prevel.ca\/en\/blog\/roberto-porres-passionate-entrepreneur-behind-barroco-and-bocata\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Roberto Porres, the passionate entrepreneur behind Barroco and Bocata - 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