Jairo Vincelle

Pastry chef at Pastelería Vincelle (Jaca, Huesca, Spain)

Jairo is a pastry chef specialising in both creative and traditional cakes and pastries.

Born in Jaca, he showed an early interest in the homemade pastries he made with his mother. His future was still undecided, as he is a keen skier and cyclist, but an injury changed his course.

At the age of 18, Jairo entered the Escuela de Hostelería San Lorenzo de Huesca. He continued his training at the Escuela Pastelería del Gremio de Barcelona (EPGB), and during his studies he worked in various pastry shops to acquire more knowledge and different working techniques.

At the end of his studies, he was offered the opportunity to go to Abu Dhabi to work as a pastry chef in a luxury hotel for six months. On his return, he worked for a well-known company in Zaragoza, Le Petit Croissant, and then was offered the opportunity to return to his home town by the famous Echeto family of pastry chefs. Finally, in 2021, he opened his own patisserie, Pastelería Vincelle.