Our Story
We are here to deliver an exceptional experience, It's with pleasure to share with you our passion for making life's every moment, and every occasion memorable by indulging in chocolate. By Chef Santosh Tiptur
What is the Conche
In the late 18th Century, it was discovered that the quality of chocolate could be massively improved through prolonged churning and stirring (Conching). The Longitudinal Agitator that was used is known today as a Conche, or Longitudinal Conche, and is still one of the best production modules in use today. The careful processing of the Conche still represents the highest quality and reliable consistency time and time again.
In simple terms, the refinement of the chocolate in the conche is based on dispersing unwanted substances from the cocoa mass, as well as ensuring the homogeneous distribution of the cocoa butter. The mass inside the conche is aerated with fresh air and travels through a series of pressing and pulling conche rollers. Without the conche we would not be tasting the chocolate as we enjoy and embrace today.
Chef Santosh Tiptur
A World Renowned Pastry Chef
I am also so very humbled and honored to be able to share The Conche with everyone in the great state of Virginia, in Loudoun County, and beyond, and especially as a proud resident of Loudoun County myself for almost a decade. I want this to be a place where everyone can gather and enjoy a meal, beautiful chocolates, cooking classes, cocktails and everything in between. We want to welcome all ages, families, friends, couples, guests looking to celebrate all sorts of occasions and milestones, date nights, etc. I’m also thrilled to see more original concepts and artisans stepping up to open their own unique businesses throughout Loudoun County. It’s such an exciting time for small businesses!
Miloud Elattaoui
General Manager
Miloud Elattaoui had the opportunity of entering the food & beverage industry in 2004, starting from the ground floor (busser to barista to bartender/server to shift lead to restaurant manager/beverage manager to assistant general manager) thereby building his professional career. This path helped Miloud to observe restaurant operations from various different viewpoints, leads by example takes ownership, plans and organizes, builds a world-class team, develops business, and exceeds guest expectations through service and hospitality. Prior to joining The Conche team, Miloud spent 5 years at Jaleo by Award-Winning Culinary Innovator, Chef José Andrés, as restaurant manager, beverage manager, and assistant general manager. Miloud’s friendship with Owner/Executive Chef of The Conche, Santosh Tiptur, goes back to 2008 at Co.Co Sala where he runs day-to-day operations for 8 years. In 2002, Miloud graduated with a Bachelor’s Degree in Business Economics from University Mohammed
Kathleen Faliskie
Executive Pastry Chef
After graduation, Kathleen started working as the head baker at Potomac Pastries in Centreville, VA making everything from breads to custom cakes. Kathleen began working at The Conche in April of 2017 as a Pastry Assistant and has worked her way up to her current position of Executive Pastry Chef.
Sara Dobson
Master Chocolatier
In 1996 she and her husband moved to Northern California, where she worked for a small family business, and was able to share her knowledge. After six years they moved, ane because chocolatier positions are hard to find, she tried her hand at various things. In 2014, they were on the move again, this time her husband’s work brought them to Northern Virginia. Always looking to get back into chocolate, she could not believe her luck when she found out that The Conche was opening. Patience has paid off, she could not be happier, and she appreciates that she is one of the few people who really enjoys going to work every day.
Isabel Arispe
Marketing And Brand Development Manager
“I have learned so much working at The Conche alongside Samet and Chef Santosh, they have provided me with amazing opportunities, allowing me to grow in the best way possible into a person I would have not recognized a couple of years ago. It has been and still is truly a pleasure.”
Orlando Paz
Chef De Cuisine
Orlando was working in auto collision repairs and had no idea that the culinary world was about to change his life. He took a Culinary arts class just for fun and realized that it was the lifelong passion he was seeking. He quickly sought out to find his first kitchen job and competed against three chefs to snag his first culinary job as a line cook in 2009. He quickly climbed the ladder and was the founder’s right hand man, in charge of opening and staff training at the company’s new locations. He learned about the opening of The Conche back in 2017, he reached out and it was immediate love at first sight. He started as a line cook working alongside Chef Tiptur and learning from his talented team, he worked and mastered every position in the back of house proving himself to Chef Tiptur and became The Conche’s one and only Chef De Cuisine, in charge of the entire kitchen and staff. Orlando has been an amazing addition to The Conche family, always putting us first and willing to help out where needed no matter the circumstances.
Josh Culhane
Bar & Restaurant Manager
“Josh Culhane started in the food industry working at an independent butcher shop in college. As he started to gain interest in food and drink, he began mixing drinks at home, teaching himself classic cocktails, techniques, and cocktail theory. After graduating from the University of Mary Washington with a degree in Theatre, Josh took his love of entertaining people to the restaurant industry, where his hard work and dedication moved him from barista and server to bartender, and eventually manager in Washington, DC restaurants. Josh moved to Leesburg from DC in mid-2022, where he was delighted to find the Conche, a restaurant into which he can pour his passion for hospitality and cocktails. Josh strives to train his staff to be the best of Northern Virginia, and to create an experience for the Conche’s clientele that they won’t find anywhere else.
