Marina Cope
Biography
With more than a decade of international experience in modern European dining, luxury hotels, and large-scale events, Chef Marina Cope brings world-class pastry expertise to her role as Chef-Instructor at ICE’s Los Angeles campus.
Her career includes leadership roles at some of Europe’s most respected kitchens. As Head Pastry Chef at Daphne’s Restaurants in London, she led teams creating bespoke plated desserts, and at the five-star Sofitel London St. James, she managed pastry operations while crafting refined confections for afternoon tea and special events. She also worked at iconic institutions including Le Caprice and J. Sheekey.
Chef Cope further expanded her global perspective at renowned bakeries such as Baker Hansen in Oslo and IP Bakery in London. Today, she shares her international experience and creative insight with ICE students, preparing the next generation of pastry professionals for success in kitchens worldwide.
Education
- Tallinn School of Service, Tallinn, Estonia
Work History
- Executive Pastry Chef, Daphne’s Restaurants, London, UK
- Pastry Chef de Partie, Sofitel London, St. James Hotel, London, UK
- Pastry Chef de Partie, Le Caprice, London, UK
- Pastry Chef de Partie, J. Sheekey, London, UK
- Baker, IP Bakery, London, UK
- Pastry Chef de Partie, Olde Estonia OU, Tallinn, Estonia
- Cake Baker, Baker Hansen, Oslo, Norway
