Jerome Jacob


Assistant Pastry Chef

Bellagio Resort and Hotel, Las Vegas

Jerome Jacob joined the Bellagio Resort Hotel and Casino in Las Vegas, Nevada in 2010 as the newest Assistant Pastry Chef. Born in Paris, France, Jerome started studying the art of pastry at the young age of 16. He enjoyed pastry making, but was more drawn to the art of chocolate. His talent and determination soon secured him several coveted spots in some pretty prestigious pastry houses: The Trianon Palace Hotel, the famous Pierre Herme Paris, and Frank Daubos Chocolatier, just to name a few.Continue reading

Melissa Coppel

Melissa Coppel

Co-Owner / Chef Chocolatier

Jean-Marie Auboine Chocolates, Las Vegas

After graduating high school Chef Melissa left her home country of Colombia to study pastry in Argentina. 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 . were she run the pastry kitchen of L’atelier de Joel Robuchon, under the guidance of acclaimed Executive Pastry Chef Kamel Guechida.

When the opportunity arose to work with MOF Chocolatier finalist Jean-Marie Auboine she moved to the Bellagio Casino
After working together Chef Melissa and Chef Jean-Marie decided to open Jean-Marie Auboine Chocolates in Las Vegas, NV

Chef Melissa took second place in last years “Chocolatier of the year” and also was the winner of the People’s choice award.

Throughout her career Chef Melissa has known the importance of continuously expanding her knowledge of the world of pastries and chocolates. She has actively sought out further training and inspiration by taking classes with the best pastry chefs in the world, including Ramon Morato MMAPE, Pierre Herme, Paco Torreblanca MMAPE, Olivier Bajard MOF, Frank Kestner MOF, Jordi Butron, Oriol Balaguer, just to name a few… Most recently she has decided to challenge herself by starting to participate in professional pastry competitions. Chef Melissa looks forward to a long and productive career in which she can share her love of pastry with the world.

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Robyn Dochterman

Robyn Dochterman


St. Croix Chocolate Company

Robyn Dochterman is the owner and head chocolatier of St. Croix Chocolate Company in Minnesota.

After a successful career in journalism, Robyn learned fine chocolate techniques from internationally acclaimed chefs at the French Pastry School in Chicago, the Chocolate Academy in Chicago, and the San Francisco Baking Institute in California. She opened her own shop in 2010 and is well known in the Twin Cities area, having won many local awards.

Robyn’s commitment to local and seasonal ingredients comes naturally. She often forages edible flowers and wild fruits she learned about a child wandering the Iowa countryside. In addition to sourcing local and organic cream and butter, she uses honey from her own backyard apiary.

Kivanc Kaymak

Kivanc KaymakGrowing up in Turkey, the chocolate and pastry shops that lined the streets always grabbed my attention and I yearned for a life surrounded by this. After moving to the United States in 1996, I decided to make this dream a reality and started a new career in Pastry. Over the next few years I attended different classes and schools taught by prestigious chefs such as Laurent Branlard, Stephan Iten, Olivier Brajard, Colette Peters, Stephan Glacier, Andrew G. Shoots and Ewald Notter. As I got further into my studies my passion took off and I started to soar. I started off working with the Brennan’s family as their pastry chef producing a variety of confections ranging from plated desserts and tempting bonbons.

After working with the Brennans for a while, I moved onto Diversified foods in New Orleans, working as a Pastry Consultant developing and testing recipes for the national chain. My next move was to Emeril’s Restaurant as the executive pastry chef, where I’ve traveled between New Orleans and Orlando instructing and perfecting each dish through the seasons. After working for Emeril’s for the next five years, I then moved on to become a Pastry Chef Instructor at the Notter School of Pastry Arts in Orlando. While at this school, I instructed students on subjects such as plated desserts, Classical cakes and Wedding cakes. My next venture was to move to Miami Beach and become the Executive Pastry chef of the four diamond restaurant Hakkasan in the world famous Fontainebleau hotel. I held this position for two years to then be promoted to Executive Assistant Pastry Chef on the entire property. Since entering this field I have only moved up and I strive to continue doing so.