Marc Roma
Production
Biography
Marc Roma (Barcelona, 1974) is a Catalan journalist, screenwriter, director and executive producer. He has worked at TVC for ten years. He has been a format author and screenwriter for the program Cuina per solters and assistant director of En camp contrari. Also at TVC, he has coordinated La setmana d'Àfrica and has been a screenwriter for Les dues cares, and in 2005 he wrote with Oriol Cortacans the script for the TV3 program Passatgers.
Known For
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30 minuts
Mai García Roselló , a young woman in her twenties, returns to her parents' house and works as a counselor at their summer camp. The story follows Mai and eight teenagers dealing with love, self-discovery, and friendship.
Jo mai mai
Late 1800s. The arrival of the railroad to an isolated town brings the long-awaited progress, but also Oleguer, a dark loan shark with shady dealings. When he seizes and stays at Cileta and her family's farmhouse, the young peasant will do anything possible to get her house back. Even if that means following in the dark footsteps of the money-lender.
Gold Lust
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Lisa, la websèrie
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Cita bestial
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Llum, foc, destrucció!
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El tàper de la iaia
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Batalla monumental
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Fang!
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Cuina salvatge
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Rauxa
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Jo, Ramon Llull
Guillem Agulló y Salvador was killed by a stab in the heart by a group of neo-Nazis on April 11, 1993. Destroyed, his parents, Guillermo and Carmen, will fight so that the death of their son is not manipulated, and is not considered the fruit of of a simple gang fight. The way, full of obstacles, threats and a dirty media war, will be about to destroy the family, who must learn to mourn the death of a child while fighting for his memory, which little by little becomes the symbol of a cause they would never have thought to lead.
The Death of Guillem
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Palabra de...
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Hristo, l'indomable
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Maria del Mar
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L’últim gegant d’Europa
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Grisú, la tragèdia de Fígols
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Castelleres, tossudament alçades
Plat en Blanc follows the journey of the three chefs behind the Disfrutar restaurant to turn it into the best in the world, exploring their creative process, the legacy of El Bulli, and how their profession impacts their personal lives. From its beginnings to the present day, the chefs share the pressure to innovate, their sacrifice, and cooking as art and emotion.