After graduating high school Chef Melissa left her home country of Colombia to study Pastry at The French Pastry school in Chicago.

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.

When she realized that her true passion was Chocolate, she decided to gain experience in that field working in Casinos like Caesar’s Palace and The Bellagio, where she was dedicated only to work with Chocolate.

In 2012 Chef Melissa co-founded Jean-Marie Auboine Chocolates. 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 2013 she won the title of " Chocolatier of the Year " at Pastry Live Competition in Atlanta.

In 2016 she was named one of the Top Ten Chocolatiers in North America by Dessert Professional Magazine.

Chef Coppel opens up her new Atelier in Las Vegas where “Melissa Coppel Chocolate School” is located, where Chocolate Workshops are constantly being taught.

Melissa also devotes some of her time to consulting and teaching around the world, inspiring other chocolate artisans…