He is a graduate of the Madrid School of Hospitality and Tourism and has spent much of his professional career at the Real Casino de Madrid. He joined the restaurant in 1991 and has been its culinary director since 2000. Under his leadership, the restaurant was awarded its first Michelin star in 2002 and its second in 2010. In 2019, this evolved into Paco Roncero Restaurante, a concept encapsulating his culinary vision based on a dialogue between Madrid's culinary traditions and haute cuisine.

Renowned for his commitment to creativity and culinary research, Roncero has received several prestigious awards, including the Chef L’Avenir Prize from the International Academy of Gastronomy (2005) and the National Gastronomy Prize (2006). He has also created concepts such as Sublimotion by Paco Roncero, Estado Puro, Gastrohub, ‘O’ by Paco Roncero and Paco Roncero by the Beach, extending his work beyond the Real Casino de Madrid. Between 2020 and 2022, he was consecutively included in the international The Best Chef Awards ranking, reaching 36^(th) place in the world and being awarded three knives.

In addition to running Paco Roncero Catering, he has spearheaded initiatives linked to innovation in the restaurant sector, such as developing the ‘Gestor de Cocina’ software designed to optimise dining establishment management. He is also the author of six books on cooking and gastronomy, including Tapas del Siglo XXI, Tapas en Estado Puro, Correr, cocinar y ser feliz, Sublimotion, and La insurrección silente del chef Paco Roncero.