Sergi Vela’s mastery of pastry can be well expressed as accurate, scientific, and above all, excellent.
Sergi Vela, born in Barcelona in 1973, began his studies in La Escola de Patisseria del Gremi de Barcelona. It was here, under the guidance of distinguished pastry chef Tomás Ortega Mazo, that he learned his passion for his craft.
Vela continued his learning during several periods at the best bakeries of La Ciudad Condal. Throughout his extensive career he has developed his professional skills in Santa Gemma, Vilaplana, Comas, Baixas and Escribà.
He decided to focus on the art of confectionary and he worked as a chocolatier in Casa Vives for 8 years.
For me, pastry making is a mixture of various disciplines. The art lies in alchemy, science and architecture, while its true essence is passion, an infinite love for well executed work, sacrifice and absolute dedication.
I was aware of the passion that I felt for my profession when I met the expert Paco Torreblanca. From the first moment I met him he showed me his particular vision of the world of pastry. To him, it was a world where the main objectives are precision, compromise and the constant search for excellence.
The combination of a good technique and an essential dose of passion can help us to transform a classic butter puff pastry into a real gastronomic treasure.
However, the peak in his learning was when he met expert Paco Torreblanca, who he would work with in Alicante for a year. This initial work with Torreblanca and the collaboration that followed would mark a great change in Vela’s work.
He later worked briefly with El Obrador de Pamplona and continues to work with them on various projects.
Vela is also familiar with the restaurant industry due to his time with the emblematic Martín Berasategui restaurant in Lasarte (Guipúzcoa), his work at El Ticolet restaurant in Baqueira Beret and finally his appointment as head pastry chef at Drolma de Fermí Puig in Hotel Majestic.
Teaching created a new horizon for Vela, who taught classes for 3 years in La Escola de Pastisseria del Gremi de Barcelone.
Sergi Vela, appeared from November 2013 to March 2014 on the Spanish TV Channel 4 show « Deja un sitio para el postre » where he mentored the blue team.
At the moment Sergi Vela is teaching at « Escuela de Hotelería y Turismo de Barcelone » EHTB. He also provides training and gives demonstrations on high-end patisserie products both in Spain and overseas. He does this on behalf of « Chocolate Academy de Gurb », part of the Barry Callebaut Group where he represents the “Chocovic” brand.
Colaborations / Awards
- 21st Brix Collective
From the synergy between Vela and 14 other professionals from his sector, the 21st Brix Collective was born.
- Best Chocolate Pastry
Best chocolate cake in the world.
Prize received in the final of the World Chocolate Masters in December 2009
- Spanish Chocolate Masters
Best chocolate pastry chef in Spain, won in the Spanish Chocolate Masters, held in Madrid in October 2008
- Premis Livania 2009
Best international pastry chef
- Second Prize
Second place in the VI International Competition of Chocolate Figures, Barcelona, January 2003
- Second Prize
Second place in the VII International Competition of Chocolate Figures ,Barcelona, eJanuary 2004