After graduating high school Chef Melissa left her home country of Colombia to study pastry in Argentina under French Pastry Chef Olivier Hanocq – a Lenôtre disciple- Then she went to Chicago to further her studies at The French Pastry school.
Soon after, she moved to Las Vegas to work at Joel Robuchon at the Mansion, a three Michelin star Restaurant where she run the Pastry kitchen of L’atelier de Joel Robuchon, under the guidance of Executive Pastry Chef Kamel Guechida.
Realizing that her true passion was chocolate she moved to Caesar’s Palace Casino where she was in charge of all the chocolate production for the Casino. When the opportunity arose she moved to the Bellagio Casino, where she was again dedicated only to work with Chocolate.
In 2012 Chef Melissa co-founded Jean-Marie Auboine Chocolates with Chef Jean-Marie Auboine. A whole sale Chocolate Company in Las Vegas.
Throughout her career Chef Coppel has been recognized for her exceptional chocolate artistry, winning several industry awards. In 2012 she won the Pastry Live "People's Choice" Award and placed second overall in the "Chocolatier of the Year " competition in Atlanta. In 2013 she returned to the Pastry Live competition where she reclaimed the "People's Choice" Award and won the title of " Chocolatier of the Year ".
In 2014 as well as 2015 she was nominated for the "Woman Who Inspire Award" by the "Women Chefs and Restauranteurs" Association. WCR is a professional association that supports women from all walks of the food & beverage community.
In 2015 Chef Melissa received a big accolade: She was named “Cacao Barry Ambassador” And became one of only ten Cacao Barry Ambassadors in the United States.
Chef Coppel is now owner of Sucre LLC. And spends her time consulting and teaching around the world, inspiring other chocolate artisans. She is currently writing a book about chocolate that is scheduled for release in 2017.