Jennifer Kopp

Johnson & Wales University in 1996 gave Kopp the formal base that underpins the rest of the résumé. From there, the first professional step was Assistant Pastry Chef at Desserts International in Exton, Pa. That kind of service kitchen asks for precision at scale: desserts must land on time, look composed, and stay consistent from one ticket to the next. The role added practical range to the foundation already in place.

In 2001, Kopp moved into Executive Pastry Chef at Chevy Chase Club in Chevy Chase, Md, a position she held until 2015. The work there extended beyond individual sweets into banquet pastry production, cakes, and desserts, where the craft depends as much on planning and endurance as on finish. The title also carried the responsibilities that come with directing standards in a formal house. Since 2015, that experience has been applied at The Metropolitan Club of the City of Washington, D.C, where Kopp has served as Certified Executive Pastry Chef of The Metropolitan Club of Washington (D.C.).

Read against the earlier posts in Exton, Philadelphia, and Chevy Chase, the role reflects a career built by progression rather than leaps, with each stop adding another layer of technical and managerial range.

Since 2015, Jennifer Kopp has served as CEPC Executive Pastry Chef at The Metropolitan Club of the City of Washington, D.C. The CEPC credential sits with the role, marking the level of technical responsibility attached to the job. In that setting, the work is not only about sweetness or presentation; it is about control, consistency, and maintaining standards service after service.

Kopp’s awards place her work in both competition and peer judgment. The IKA Silver Medal, Hot Food, Culinary Olympics, ACF National Team (2012), and the IKA Silver Medal, Cold Food, Culinary Olympics, ACF National Team (2012), point to performance at an exacting competitive level. The ACF Northeast Region Pastry Chef of the Year (2005) and ACF Chapter Chef of the Year, ACF Nation’s Capital Chapter (2005), show recognition from the professional community as well.

Taken together, those honors match the shape of her career: steady advancement, technical discipline, and the kind of pastry work that relies on repetition as much as finish.