The Pastry Training Centre of Vancouver was founded in 2009 by fourth-generation Pastry Chef Marco Röpke from Hamburg, Germany.

With over 40 years International experience in the culinary pastry arts. Beginning his journey at the age of 15 with a three-year pastry apprenticeship, he further honed his skills in Lyon, France, specializing as a Chocolatier and Glacier at the ‘Marron aux Glace Patisserie’ in Lyon, member of Relais Desserts Association, symbol of pastry excellence and remains an influential force in shaping the world of fine pastries and desserts founded in 1981.

Throughout his illustrious career, Chef Marco Röpke has held Executive Pastry Chef positions at prestigious establishments worldwide.

Including:

• Balmoral Hotel Edinburg
• Turnberry Hotel Golf Courses & Spa in Scotland
• Forte Grand Meridian Hotel in Dubai
• The Peninsula Hotel in Beijing, China
• Hilton Hotels in Japan (Otaru & Osaka)
• Hilton Hotels in China (Shanghai, Nanjing, Dalian, Chongqing & Taipei)
• Four Seasons Hotels in Vancouver and Toronto, Canada
• The Ritz Carlton Hotel Beijing & JW Marriott Hotel in Beijing during the 2008 Beijing Olympics, China

Chef Marco Röpke established the Pastry Training Centre of Vancouver in 2009, where he imparts his extensive knowledge through a comprehensive curriculum to his students.

Holding a Provincial Instructor Diploma, Chef Marco Röpke emphasizes a hands-on approach, ensuring each student gains practical experience in Chocolate Confectionery, Pastry & Baking Arts. He’s enduring passion for pastry arts continues to influence and elevate Vancouver’s baking industry, inspiring both professionals and enthusiasts.

Chef Marco Röpke’s dedication to excellence is reflected in his numerous accolades, including gold, silver, and bronze medals from worldwide pastry competitions in Vancouver, Dubai, Lyon, London, and Glasgow.

The Pastry Training Centre of Vancouver reflects Chef Marco Röpke’s deep passion for his trade and a strong teaching ethic.