Co Co. Sala

Since its opening in 2008, Co Co. Sala has remained at the forefront of the confectionery-centric culinary scene in Washington D.C. thanks to Executive Pastry Chef Santosh Tiptur. Tiptur radiates a cool and calm demeanor while at work which is embraced by both his colleagues and customers, and is equally celebrated in the culinary community on both a national and international scale for consistently pushing the boundaries in creating eclectic and extravagant menus, which revolve around chocolate. Co Co. Sala’s menu truly exemplifies world-class gastronomy in all of its offerings and Chef Tiptur has been instrumental in the development and execution of the Co Co. Sala concept. He is not only the creator of the patisserie and chocolate boutique menus, but also the delicious, savory dishes many of which incorporate chocolate in surprisingly unique mediums. On any given day, Chef Tiptur can be spotted handcrafting one of his famous chocolate and sugar sculptures, many of which can be seen on display throughout Co Co. Sala. He takes pride in creating everything from scratch such as bread for the savory dishes, garnishes and bases for the cocktails, or gourmet marshmallows for the hot chocolate, amongst other specialty items.

Tiptur’s extensive culinary background and exotic heritage combines to create a scintillating Sunday brunch, and an exceptional dinner menu, heralded by residents and tourists alike at this Restaurant Association of Metropolitan Washington, DC ‘RAMMY’ award-winning restaurant. Chef Tiptur spent four years 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 Charlie Palmer and Daniel Boulud. 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.

Co Co. Sala has given Chef Tiptur the opportunity to expand his chocolate arts, honing his craft to develop the new and unique, including the five-course dessert tastings, chocolate enrobed bacon, S’mores French Toast, fiery Chipotle Chocolate Souffle, and over 75 different chocolate retail items. Co Co. Sala’s artisanal chocolates are now offered at an array of prestigious hotels such as The Ritz-Carlton, The Mandarin Oriental, and The Inn at Little Washington. 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, and two appearances on The Food Network, CNN,to highlight a few. In addition to tirelessly working at Co Co. Sala, Chef Tiptur makes the time to serve both global charities such as 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 32 – with 14 dedicated to pastry, Co Co. Sala’s 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. Since the beginning, today, and moving forward, Chef Tiptur is sincerely committed to using only the finest & freshest ingredients in each and every one of Co Co. Sala’s unique, edible works of art.

Inn at Little Washington

Washington, VA

Evan began working at the age of 15 in a small cafe. Waiting tables and washing dishes were his formal introduction to the restaurant industry.

Evan began working as a line cook at Taste Bistro on Melrose in 2007. Here, Evan developed a lasting connection with each other and to food and the joys of cooking.

In 2008, Evan began working a second job at Deluxe Cakes and Pastries. Originally slated as his part time position, the Bakery demanded full time attention. Here, Evan began to develop a love for the ingredients and process of baking.

After two years at Deluxe, Evan decided to move to Chicago and complete training at the renowned French Pastry School.

In 2011, Evan was awarded the For Love of Chocolate Foundations Scholarship, given to students who show promise and dedication to the field of pastry, but lack the financial viability for a formal education. The Foundation is there to continue to provide those with passion the means to achieve success.

While in School, Evan took a full time pastry cook position at the popular at Boka Restaurant. He thrived in a restaurant environment geared towards excellence and Michelin starred food and service.

After graduating Evan accepted a full time Chef de Tournant Position at The University Club of Chicago under Executive Pastry Chef Jimmy MacMillan.

While at the University Club of Chicago, Evan participated in 2 competitions. One (the Chicago Restaurant Pastry Competition) as an assistant to Melissa Coppel, and the other (World Chocolate Masters U.S. Selection Finals) as a competitor.

Chef Sheridan will be joining the Inn at Little Washington in early April in the position of Pastry Chef.

“My passion is clean, straightforward desserts. I feel that success can be achieved when focus is put to the task at hand. It is the Chef’s responsibility to move constantly forward and to bring new and fresh ideas to the community. I believe that Pastry Chefs are leading cuisine into the new frontier.” says Evan Sheridan.

Tout Chocolat

Luis Robledo Richards has over 15 years of experience as a Pastry Chef and is the owner and creator of Tout Chocolat, a chocolate shop that specializes in high quality products including bonbons, bars, pastries and several other confections.

After graduating form the French Culinary Institute’s “Classic Pastry Arts” program where he was awarded “Outstanding Alumni Award”, Luis joined the pastry department of Restaurant Daniel in Manhattan’s Upper East Side, working alongside Pastry Chef Thomas Haas.

In the summer of 1999 Luis moved to Paris to attend the prestigious École Lenôtre where he apprenticed under chefs Jean-Louis Clément, Stéphane Glacier, Frédéric Anton and Philippe Gobet, all winners of the coveted MOF title.

During his stint in France, Luis worked in Michelin starred establishments such as Le Pré Catelàn and attended chocolate classes at Valrhona’s École du Grand Chocolat in Tain l’Hermitage.

In the fall of 2001 owner Sirio Maccioni named Luis Executive Pastry Chef of his acclaimed restaurant Le Cirque, where his dessert Red Fruit and Vanilla Napoleon was named “one of the five best dishes around the world” by food writer Alan Richman.

After two years as Le Cirque’s pastry chef, Luis was named Executive Pastry Chef of the Four Seasons Hotel New York. In addition to the Hotel’s day-to-day responsibilities, Luis created a line of high-end chocolates that became an immediate success among the Hotel’s VIP and celebrity guests.

In February 2006, Luis moved to Mexico City where he opened his anticipated first chocolate shop “Tout Chocolat”, achieving much success in Mexico and abroad.

Since then he’s been recognized as “One of the Top ten Chocolatiers in North America” by Dessert Professional Magazine and “Chef of the Year” by Vatel Club Mexico.

As a competitor Luis has won numerous competitions including the World Chocolate Masters Mexico in 2010 and 2012, as well as the Mondial des Arts Sucrées as a coach in 2009.

Throughout his career, Luis has appeared in numerous TV segments including Today Show, Good Morning America, Food Network, Latin America’s Gourmet Channel, Mexico’s Channel 11, Utilísima, Televisa and TV Azteca among others.

In addition, Luis has participated in several events such as “City Meals on Wheels”, The Chocolate Show, The Chocolate fashion Show and The James Beard Foundation Gala dinner.

Forte Chocolates

ForteChocolates.com

Master Chocolatier, Karen Neugebauer is a true Artisan who is at the forefront of the Seattle artisan chocolate scene. She has continually wowed customers with both traditional pieces and her cutting-edge confections. Her passion for the craft and cunningly balanced flavor profiles have led to being ranked among the world’s best chocolatiers.

Chef Karen found her passion when she entered the Art Institute of Seattle’s Baking & Pastry program. She was immediately drawn to chocolate, especially the crisp, clean snap of a beautifully tempered bar, and chocolate’s innate ability to enhance lives – both as a food and an art – appealed to her immensely. Soon after graduating, she started Forte Chocolates (2006).

Believing in the philosophy that to celebrate chocolate is to celebrate life, Chef Karen chose to follow the artisan mindset rather than manufacturing large quantities. Her team of artisans craft every piece entirely by hand; including hand tempering, pouring, dipping, and packaging all of the chocolates. With meticulous dedication to quality, she brings to life the remarkably diverse variety of flavors found naturally within chocolate. She also creates stunning flavor combinations by blending chocolates with the finest ingredients available in the marketplace, including savory elements such as organic herbs, honeys, and spices.

Chef Karen has won numerous national and international awards, most notably Gold (2013) and Silver (2011), from the Academy of Chocolate in London, UK. Nationally, she has earned more than 50 Golds and Silvers in four short years (2009-2012), including Taste TV’s Masters Award (2012) and the Six-star rating from the International Chocolate Salons (2013), their highest possible rating in the United States. Chef Karen’s chocolates are carried throughout the Pacific Northwest, available online, and available at her showroom in Mt. Vernon. Please visit us at www.ForteChocolates.com