Meet Our Team
Get to know the faces behind our delectable treats and the passion that drives us to deliver exceptional quality and taste.
Santosh Tiptur
Founder/Chef
Prior to the 2017 opening of The Conche, Chef Tiptur spent 10 years as Executive Chef and Pastry Chef at CO CO. Sala in Washington D.C. His creations have been enjoyed by residents and tourists alike at this Restaurant Association of Metropolitan Washington, DC ‘RAMMY’ award-winning restaurant and nominee pastry chef of the year.
Chef Tiptur has over three decades of culinary experience in the luxury hospitality organizations. He served as the corporate executive pastry/bakery chef for Cunard and Seabourn Cruise Lines where he was responsible for both the pastry and bakery operations on board the Queen Elizabeth 2, the Caronia, the Seabourn Pride, the Seabourn Legend, and the Seabourn Spirit.
During his tenure Chef Tiptur implemented various programs and menus with a number of celebrity chefs, including Chef Charlie Palmer and Chef Daniel Boulud and Chef Thomas Keller. Prior to joining Co Co. Sala, Chef Tiptur worked as the executive pastry chef at the Ritz Carlton Hotel San Juan Spa and Casino where he was directly responsible for pastry and bakery operations for the 416- room hotel. Here, he introduced classic modern artistic fusion into the desserts served at the six various hotel outlets. He was also part of the key management team involved in the opening of the South Beach Ritz Carlton and the Grand Cayman Ritz Carlton.
Over the year’s chef Tiptur had the opportunity to expand his chocolate arts, honing his craft to develop the unique, artisanal chocolates that have been offered at an array of prestigious hotels such as The Ritz-Carlton, The Mandarin Oriental, The Inn at Little Washington, and The Jefferson Hotel.
His expansive edge in pastry artistry and impeccable reputation for taste and flavor profiling gave way to his inclusion in the coveted 2009 National Pastry Team Championship, a spot to shine at both the 2010 & 2011 New York Chocolate Show with broadcast appearances on CBS Early Show, NBC Today Show, Fox 5 and numerous appearances on The Food Network shows such as Sugar Dome, Kid at the Candy Store, Chefs vs City, Halloween Wars Season 3 and 6, and CNN ,to highlight a few.
In addition to tirelessly working, Chef Tiptur makes the time to serve both global charities such as YMCA, Share our Strength and our community’s local charities such as Miriam’s Kitchen where he has served as their guest chef. As a devoted husband and father of two, he often gives demos and speaks at his children’s schools about chocolate & pastry arts.
With Chef Tiptur at the helm managing a staff of 38, His menus continue to evolve with finesse and sophistication. Chef Tiptur’s final products often encompass refined, balanced flavor profiles highlighting chocolate as the prime ingredient in many of his signature creations. Since the beginning, today, and moving forward, Chef Tiptur is sincerely committed to using only the finest & freshest ingredients in each one of his unique, edible works of art. Chef Tiptur’s most recent venture is La Prensa tacos and tapas bar. Located in Sterling Virginia. Focusing on tradition and global influence taco and tapas
Jason Reaves
Executive Pastry Chef/Manager Of Operations
Jason graduated from the Culinary Institute of America with an Associate of Occupational Studies degree in Baking and Pastry Arts, he was quickly noticed for his elaborate cake designs, and competed on many Food Network shows, including Sugar Dome, Halloween Wars and won first place on LEGO Cakes, King of Cones and Freakshow Cakes! From working with Norwegian Cruiselines to Salamander Resort and Spa, Jason now joins Chef Tiptur at The Conche Studio, working on all of our amazing sweet creations! We are delighted to have Chef Jason among us.
Emily Aranda
Chocolatier
Emily is a highly skilled chocolatier with over a decade of experience in the pastry and chocolate industry. She began her culinary journey at the prestigious Culinary Institute of America, where she earned an Associate Degree in Baking and Pastry Arts in 2011. Following her graduation, she relocated to Northern California, where she refined her craft in an upscale café and catering company in Los Gatos, gaining invaluable experience in high-end pastry production. Her career path led her to work in renowned restaurants and wineries in Northern Virginia, where she discovered her true passion—the art of chocolate making. This passion culminated in a pivotal role at Artisan Confections in Arlington, Virginia, where she worked as a chocolatier for five years, mastering the intricacies of fine chocolate craftsmanship. In 2022, Emily joined The Conche Studio, bringing her expertise and artistic eye to the team. She initially served as Assistant Chocolatier, perfecting the meticulous techniques and elegant details that define The Conche’s signature confections. Through dedication and innovation, she quickly advanced to a leadership role, where she now plays a key role in recipe development, custom bonbon creations, and the design of intricate chocolate sculptures for camps, classes, and special events. Beyond her professional achievements, Emily is a devoted wife and mother of two, balancing her family life with her passion for chocolate artistry. With a commitment to excellence and a love for teaching, she continues to elevate The Conche’s offerings, ensuring that every creation reflects the studio’s dedication to craftsmanship and creativity
Isabel Yadav
Marketing And Brand Development Manager
Isabel’s journey with The Conche began in 2019. Starting from the ground up, she embraced every challenge, wore countless hats, and steadily climbed the ranks to become The Conche’s Marketing and Brand Development Manager.
Today, Isabel is the creative force behind The Conche Studio’s vibrant social media presence, the contact for wholesale partnerships, and unforgettable events.
“Working at The Conche alongside Chef Santosh has been a transformative experience. His mentorship and trust has given me opportunities to grow into a version of myself I wouldn’t have imagined just a few years ago. It’s truly a pleasure to be part of such an inspiring team.