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Melissa Coppel

Melissa Coppel

Before being a chocolatière her great passion was desserts. The Colombian, Melissa Coppel, was trained by top professionals in France and Spain and inspired by pastry cooking in restaurants (Blackbird Restaurant in Chicago, and L’Atelier of Joel Robuchon, Las Vegas) and in hoteles (Bellagio and Caesar’s Palace, both in Las Vegas). When she opened the chocolaterie with Frenchman Jean-Marie Auboine (Jean-Marie Auboine Chocolates), in Las Vegas, she pledged to champion the imagination and artisanship, and to play with techniques, flavours and compositions from the world of the dessert.

In late 2015, Coppel began a new career in Las Vegas, with new projects in hand. It will continue with one of the pastry aspects that he likes best, training. Thus he combines one of his greatest passions, pastry and chocolate classes, with consulting. He has also been named a new ambassador by Cacao Barry USA and is now immersed in projects for this firm. He combines this with the development of a book containing his innovative approach to chocolate and his professional experience accumulated to date.

Awards / Bio Highlights

  • 2006 Winner of the Plated Dessert by Demarle
  • 2006 Trained at The French Pastry School, Chicago.
  • 11/2011 Open the Jean-Marie Auboine Chocolates in  Las Vegas with Jean-Marie Auboine
  • 2013 Winner Chocolatier of the Year and People Choice Awards
  • 2015 Embassador for Cacao Barry USA

 

I admire French pastry, but I feel much more identified with the Spanish style 
so good.. magazine #12

Featured in so good #12 and so good #15

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