Pastry chef
Melissa Coppel
- Discipline
- Pastry chef
i. Biography
A Colombian pastry chef working in restraint and precision, Melissa Coppel built her craft by moving through kitchens and classrooms where detail mattered more than display. The move from Cali to Argentina for pastry study, and then in 2006 to Chicago for The French Pastry School, established the technical base that would shape her approach: exact elements, deliberate finishes, and flavors considered from the inside out.
The Climb
From pastry study in Argentina, Melissa Coppel moved into higher-pressure kitchens where execution had to hold under speed. At Joel Robuchon at the Mansion in Chicago, she served as pastry chef; at L’Atelier de Joel Robuchon in Las Vegas, she ran the pastry kitchen. Each role extended her range while keeping the same working discipline at the center of the job. That shift brought the work closer to tempering, texture, and the repeatable control that chocolate demands. In 2011, Melissa Coppel became co-founder at Jean-Marie Auboine Chocolates in Las Vegas, taking her practice beyond the kitchen into business structure. She later served as co-founder at wholesale chocolate company in Las Vegas until 2016. Since 2015, she has been ambassador of Cacao Barry, and since 2016, CEO Founder of Melissa Coppel School, extending the same technical focus into teaching and industry representation.
Today
At Melissa Coppel School, the work of teaching follows the standards of the production kitchen: exacting, methodical, and built on repetition. The school functions as a place where technique is transferred plainly, with attention to consistency and control rather than flourish. Her signature sweets, Vegan Oat Chewy Caramels and Bombón de molde de coco y lima, sit within that same register of restraint. The line she draws around product development is plain: “When I create this type of products, I'm extremely careful to really see if okay, is this bringing the original?” That question places fidelity to the intended profile at the center of the work.
Career - Ambassador — Cacao Barry (2015–present) - CEO Founder — Melissa Coppel School (2016–present) - Student — pastry study in Argentina - Pastry chef — Joel Robuchon at the Mansion, Chicago - Ran the pastry kitchen — L’Atelier de Joel Robuchon, Las Vegas - Chocolatier / worked focusing exclusively on chocolate — Caesars Palace, Las Vegas - Chocolatier / worked focusing exclusively on chocolate — Bellagio, Las Vegas - Co-founder — Jean-Marie Auboine Chocolates, Las Vegas (from 2011) - Co-founder — wholesale chocolate company, Las Vegas (until 2016)
Signature
Melissa's signature dishes include Classic Salted Caramel Enrobed Bonbons, Mango Lassi, Mojito, NY Cheesecake, and Vegan Oat Chewy Caramels. The set moves between classic dessert references and chocolate-led composition, with naming that points to creaminess, acidity, sweetness, and balance in measured combination.
In Their Words “This profession has given me so much joy, for me it’s really about giving back and growing together, which brings meaning to my life.” “When I create this type of products, I'm extremely careful to really see if okay, is this bringing the original?”
Recognition
Melissa's honors include Top Ten Chocolatiers in North America (2016), Chocolatier of the Year (2013), People's Choice Award, and Winner of the Plated Dessert by Demarle (2006). Taken together, they map a career that moved from study to execution to leadership, with chocolate as the clearest measure of her work.
FAQ What is Melissa Coppel's current role? As of 2026, Melissa Coppel is CEO and Founder of Melissa Coppel School. Where did Melissa Coppel work before? Melissa Coppel's earlier career included pastry study in Argentina, Joel Robuchon at the Mansion, and L’Atelier de Joel Robuchon. What recognition has Melissa Coppel received? Top Ten Chocolatiers in North America (2016).
