Jose Luis Castellanos


Barry Callebaut Chocolate Academy Center

Jose Castellanos is the Assistant Technical Advisor of the Barry Callebaut Chocolate Academy Center in Chicago.
Born in Mexico City, Chef Castellanos arrived in Chicago to attend the Robert Morris University where he finished his Associate in Applied Science Degree – Culinary Arts. He then attended The French Pastry School in Chicago where he finished the L’Art de la Pâtisserie program.

Following his studies, Chef Castellanos worked as an Assistant Pastry Chef at the Hyatt Lodge in Oakbrook, IL. He was offered an opportunity to work alongside renowned Chef Hichem Larache to help on the newly opened Trump International Hotel and Tower Chicago in 2008, where he was in charge of all chocolate décor and banquets. After three years at Trump, Chef Castellanos was promoted under Chef Sarah Kosikowski to reorganize Banquets, chocolate décor and show pieces as the pastry Sous Chef of the Trump Hotel.

At the Chicago Chocolate Academy, Chef Castellanos works as an Assistant Technical Advisor, under Chef Jerome Landrieu and Chef Celine Plano, assistant them to develop recipes and instruct classes. He also has assisted multiple international Chef Guests such as, Chef Jean Michel Perruchon MOF, Chef Johan Martin, Chef Gabriele Riva, Chef Lionel Clement, Chef Andres Lara, and many other.

Emma Kate Veader


The Hess Collection Winery

After a few years studying sculpture and design abroad in Italy, Emma Kate Veader returned to the states to attend the Culinary Institute of America at Greystone. During her education; with passion and precision, she interned under the Sweet Genius (Ron Ben-Israel) in New York where she deepened her interest and appreciation for artistic baking. Upon returning to the west coast, she graduated with honors with an Associates in Pastry and Baking and quickly turned her attention to broadening her craft to everything cacao.

With a crash course in chocolates at school and a part-time job at a local Napa Valley chocolate shop, Emma has continuously deepened her knowledge and skills with the support of her current employer. Originally hired while still a student, Emma developed the pastry department for the world renown Hess Collection Winery. Intermittently, she has traveled back to NYC to work with the Fashion Chef constructing cakes for Disney and Barneys New York.

A trip to the San Francisco based company TCHO inspired her to elevate Napa Valley’s “wine and chocolate” trend to an echelon only The Hess Collection Winery and TCHO chocolates could define. Using Hess and its sister wines as the backbone for the pairing program, she utilizes TCHO Single-origin chocolate along with local ingredients to generate a new perspective and experience to all that come to enjoy the region . A year later, Emma continues to build onto the pastry program, developing new seasonal chocolates with each new wine releases. In addition, she hosts weekly yoga instruction for Hess employees. What could be better than chocolate, wine and yoga!

Santosh Tiptur


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.

Evan Sheridan


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.