Bhisham began his journey in hospitality while attending George Mason University, where he studied Business Administration. During college, he discovered a passion for creating exceptional guest experiences, inspiring him to stay actively involved in the hospitality industry.

He started his career in business management, where he honed skills in development, team leadership, and strategic planning. With a passion for innovation and excellence, he was inspired by Chef Santosh and found an exciting opportunity to collaborate with him.

Bhisham transitioned into restaurant management, joining La Prensa, where he applied his broad experience and leadership abilities to be a strong addition for a guest-centered culture, and drove consistent improvements.

Now serving as the General Manager of The Conche, Bhisham focuses on fostering a welcoming environment where exceptional service and culinary artistry come together to create lasting memories for every guest.

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

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.