What We Do
‘Chups are fruit-based sauces and dips made to enhance and brighten the traditional tomato-dominated ketchup market. While the condiment market offers a seemingly endless variety of flavors for items like salsa, dressing, and mustard; ‘Chups adds an entirely new profile of ingredients to ketchup. The many fruity flavors of ‘Chups (including Blueberry. Cherry, Mango, Plum, Pumpkin, and Spicy Pineapple) can be used as a condiment, marinade, or base for a number of different sauces or glazes.
Who We Are
Matt Wallace and Kori Hill Wallace, both Native Virginians, met when both joined the same co-ed soccer team in D.C. Matt comes from a family of “food creators” – his Grandfather was a restaurateur, and his Grandmother jars her own pickles and makes her own mustard. Experimenting with condiments seemed to run in the Wallace family, as Matt was inspired one night to create a batch of cherry ketchup to pair with turkey burgers – the beginnings of the ‘Chups brand. The pair deemed the fruity ketchup a successful experiment, and now offer ‘Chups in a variety of flavors.
Why We Went Into Food
For months after their first attempt at making fruit ketchup, Matt and Kori still kept thinking about those turkey burgers and how delicious they were. After brushing up on some ketchup history, the two discovered that ketchup used to be made with all sorts of ingredients, from walnuts to oysters, and, not surprisingly, fruit! Seeing that there was a dearth of non-tomato based ketchups in the condiment market, Matt and Kori saw an opportunity to bring their fruit ketchup to the masses.
What Have We Learned
After launching several different flavors of fruit ketchups, the ‘Chups team has learned that there isn’t a guide that tells you how to run your business – “You just have to go out and do it and ask questions that seem naïve and learn as much as you can,” explains Kori. Starting a business from scratch can be an undertaking from both a physical and emotional standpoint. Kori notes that learning how to coach one another on working through the battles of building your own business – while recognizing small successes and breakthroughs – are “rewards in itself and makes it all worth it.”
What We Love
“It is said so often, but really can’t be said enough, how food is such a bonding experience, a foundation of the human experience,” notes Kori, emphasizing the ‘Chups team love of both food, and the people who consume it. “Being a part of the DC food community couldn’t be a better example of that. The diversity and creativity we’re exposed to every day is inspiring and the passionate, hilarious personalities that we interact with are priceless and cherished.”
‘Chups is moving away from the “start-up” phase of the food business, and moving in to the growth phase, a shift evidenced by the launch of ‘Chups in several MOM’s Organic stores, as well as Whole Foods Foggy Bottom.
While the list of stores stocking ‘Chups continues to grow, Kori and Matt plan to also continue expanding their wholesale and online business – all in an effort to eventually make ‘Chups a household brand name.
Awards, Accolades, & Press
2015 Good Food Award Winner
Named a 2015 “Summer Essential” by Food & Wine
Featured in Refinery29’s 10 Crazy-Awesome Condiments You Need to Try
Highlighted in Good Housekeeping‘s Ketchup Like You’ve Never Had it Before
’Chups: Fruit ketchups stirred up by a couple with a passion for condiments – Washington Post
Hand-Selected by celebrity chef José Andrés as a component to his food history-inspired restaurant, America Eats Tavern