Tzurit Or

Tzurit Or

Pastry Chef & Owner

Tatte founder Tzurit Or is a self-trained pastry chef. Growing up in Israel, Tzurit baked alongside her mother for family members, neighbors, and large community events. Baking became an Read More

important part of Tzurit’s adult life, as well, a way of honoring her roots and the recipes that shaped her youth.

After receiving her degree in management and communications, Tzurit enjoyed a successful 12-year career as an acclaimed film producer. When she moved to the United States in 2003, Tzurit was ready for a change. She applied all of her budgeting, planning, and production experience to founding Tatte and returning to her first love: baking. Since then, the Tel Aviv-born chef has opened six shops in Massachusetts and become renowned for her beautiful, delicious pastries.

Tzurit is thrilled to continue sharing the treats of her childhood with a wider audience and credits her enthusiastic supporters with Tatte’s success: “I am lucky to have the best customers, who supported me from the beginning when my shop was just a farm stand.”

John Geloso

John Geloso

Director of Operations

John Geloso joins Tatte Bakery & Cafe after working as the Vice President of Operations for Bar Louie Restaurant Operations, LLC based out of Addison. His oversight included more than Read More

17 New Store openings, 7 Director of Operations, 2 Human Resource and Managers. John was based out of Boston and his division spanned west of Grand Rapids, Michigan, south to Miami and north to New England.

Prior to BLRO, John was the Director of Operations at Legal Sea Foods in Boston. His restaurants of responsibility in Boston,
Cambridge and surrounding suburbs to include various Legal concepts. John oversaw 11 management teams consisting of General Managers, Chefs, Assistant General Managers, Sous Chefs, Kitchen Managers and Restaurant Managers. He believes a Director is responsible for ensuring guest loyalty through over-the-top Hospitality, perfect food in a sparkling clean environment, embracing the employee experience through coaching, teaching and complimenting while driving profitable sales growth.
John was also a co-lead at the Pine Street Inn in South Boston, where he helped organize front of the house tutorials, back of the house prep series, dinners to approximately 400 guests per meal period. Prior to joining Legal Sea Foods, John worked as a Director for Back Bay Restaurant Group in Boston, Massachusetts. John holds a B.S. in Sports Management from Stetson University, DeLand, Florida.
John is excited to join Tatte and take on his new role as the Director of Operations.

Jeff Tenner

Jeff Tenner

Executive Chef

Chef Tenner is the Executive Chef for Tatte Bakery and Café. He joined Tzurit and her team in the fall of 2016 and brings with him over 20 years of experience cooking, creating and Read More

leading kitchens.

Prior to joining Tatte, he was the Executive Chef and VP of Food & Beverage for Not Your Average Joes’s, a Massachusetts based restaurant group with 27 locations in the North East. He was responsible for the company’s culinary vision and menu development.

Chef Tenner held similar leadership roles for Bertucci’s Corporation and Legal Sea Foods, where he provided strategic culinary direction for these Boston-based restaurant chains. His cooking style and creations first hit a larger audience while working as a culinary team leader and r&d chef for Whole Foods Market.

Jeff’s earliest mark on the culinary scene occurred on a much smaller scale, at the helm of a small bistro in Portsmouth (NH). At the age of 23, he opened a cozy 62- seat restaurant, named Lindbergh’s Crossing. Their success on the lively food scene in the Seacoast area grew when they added Ciento Tapas Bar to their repertoire. For seven years, Jeff brought traditional bistro fare and Spanish tapas to this New England community while garnering regional and national acclaim. The attention included a prized invitation to showcase his skills at the James Beard Foundation House in New York City (NY).

The balance of Jeff’s professional history includes cooking stints across the country, including stops in Alaska, Colorado and California, where he received a degree in Culinary Arts from the California Culinary Academy.

 

 

 

 

 

 

Lauren Shanley

Lauren Shanley

Director of Bakery operations & Product Development

Lauren’s passion for food began at an early age. Her parents are both avid home cooks and would let her cook and bake with them in the kitchen from the moment she could hold a wooden Read More

spoon. This love of cooking would eventually drive her to seek a career in the culinary world. Before she went to culinary school, she worked in various kitchens in Nashville, TN as a prep chef while pursuing a B.F.A in Fine Arts at Belmont University. After Belmont, she enrolled at the Culinary Institute of America in Hyde Park, NY. She chose the baking & pastry program because baking became a stress relief for her during her years in undergraduate school. After she graduated, she moved to Chicago, IL, where she worked for David Burke’s Primehouse, The Twisted Baker, and Interurban Pastry Shop & Café. Over those 3 years she honed her skills and learned as much as she could from each of her supervisors. Wanderlust led her to Seattle, WA next, where she worked for a Danish institution, Larsen’s Bakery. She moved up the ranks over the next 2 years, eventually becoming the lead baker. She loves constantly learning new techniques and recipes, and hopes to continually grow as a baker. She is grateful to join the Tatte Bakery team and this new adventure in her life.

Justen Nickell

Justen Nickell

Executive Pastry Chef

Growing up as the eldest of three in Northern California, Justen has always been surrounded by art, music and creative local artisans. He began his passion for baking and pastry at the Read More

age of fourteen, for a small artisan bakery producing for local farmers markets. Justen realized that to be a well rounded professional
he needed the schooling to support his passions and talent. He began his education at The Culinary Institute of America at Hyde Park NY. After graduating he accepted a position as Head Baker at the Apple Bakery Pie Café on the Hyde Park campus working alongside Chef Francisco Migoya.

Justen took the next step and moved to Manhattan as Head Boulanger for Maison Kayser. During his time with Kayser he oversaw multiple new store openings and helped to develop new recipes and standardized operating procedures.

In 2014 Justen took an opportunity to reconnect with his alma
mater and moved to the Napa Valley to become the General Manager at the Café by Illy at the CIA Greystone in Saint Helena, CA. Justen returned to the East Coast with Maison Kayser this time as an Operations Manager overseeing multiple locations in Manhattan.
Justen’s works has been published on Ideas In Food, The Quenelle, Baking and Pastry North America.

Justen is excited to join the Tatte team in his new role as the Executive Pastry Chef.

Brian Creeley

Brian Creeley

Director of Finance

Born and raised in a small New Hampshire town, Brian’s restaurant career began at age 14 with his first job as a dishwasher which lasted all of two weeks. A graduate of Providence Read More

College (BS) & Boston University (MBA) Brian has held finance positions in several Boston area companies. Most recently at Panera Bread he led financial planning & analysis for 900 company owned bakery cafes. Brian is excited to joining such a strong team & concept at Tatte and looks forward to helping lead the company forward.

 

Jennifer Salamone

Jennifer Salamone

Executive Business & Operations Assistant

Jennifer was born and raised in the Boston area. Her love of food and gathering around the table began as a child when she enjoyed home cooked meals from her earliest mentor, her Read More

grandmother.

After graduating Johnson & Wales University, Jennifer traveled to Europe to immerse herself in art, history and of course amazing food.

She was able to bring two of her passions together when she joined the Barbara Lynch Gruppo and managed the bakery at Sportello. She later joined Starbucks Coffee Company, to manage multiple locations throughout Boston. While there she became a strong leader of business, talent development and training.

Jennifer joined Tatte in August 2015 as the Assistant Director of Operations for Bakery & Retail, where she was able to work with the bakery and managers. In February, she took over the Director of Operations position, which allowed her to work closely with all departments and teams within Tatte. Jenn is excited to take on her new roll as the executive business & operations assistant to Tzurit Or.

Marc Champagne

Marc Champagne

Director Constructions & Facilities

Marc Champagne joins Tatte Bakery & Cafe with over 20 years of experience in the industry.

Marc got his start as a kid, learning to cook in his family’s restaurant in the Read More

Berkshires.

His experience spans the industry; working in culinary operations for several restaurant companies before finding his niche in facilities and construction.

Most recently he was the Director of Construction for Not Your Average Joe’s, where he was responsible for the build-out of 10 new locations during his 3 years; as well as, several remodel efforts.

Prior to joining Joe’s, Marc spent 2 years as a project manager for a regional contractor where he gained valuable experience building and remodeling restaurants. Before joining Noble Ventures, Marc spent 7 years as part of The Palm’s construction team, opening more than 20 locations nation-wide.

Marc is excited to join the Tatte team and help the company grow.

Rich Moran

Rich Moran

Director of Commissary Operations

Rich comes to Tatte Bakery and café with over 13 years of experience in the local food and beverage industry. Upon completion of his M.A. in Global Supply Chain Management Rich began his Read More

career in the food industry by joining Old Neighborhood Foods, a local producer of high quality artisanal sausages and deli meats. With this exposure, Rich immediately began to develop a passion for food which today has grown into experimenting at home with culinary techniques like smoking meat and sausage making. Over his career, Rich has had the privilege of partnering with several local food companies encompassing the full spectrum of the food chain, from raw grass fed/organic meats to olive oils/vegetable oils to artisanal sausages and deli meats. During this time period, he has seen these organizations scale significantly and enjoyed combining his passion with his profession while contributing to this growth along the way. Now Rich is excited to join the Tatte team and continue his journey in the local artisanal food scene.

Jonathan Kilroy

Jonathan Kilroy

Chef De Cuisine

Born and raised in Shrewsbury, MA. Jonathan began his cooking career in Boston with Ken Oringer at Clio and later worked under Lydia Shire at Excelsior Restaurant. Kilroy was executive Read More

sous chef at Café Boulud in New York City, assisting executive chef Aaron Bludorn with menu development. Most recently he worked as the Chef de Cuisine of Bar Boulud Boston. He is looking forward to becoming a part of the amazing Tatte family.

Derek Craig

Derek Craig

Head of Coffee & Coffee Education

A native son of southern Georgia, Derek is a Southern Gentleman at heart. Growing up the son of an Army soldier he was fortunate to travel the country and ultimately arrived in Read More

Massachusetts to pursue graduate studies in Theology. During his studies Derek began a part-time coffeehouse job which confirmed house love of service and ignited his passion for all things coffee. He completed his masters degree in 2008 and after working and leading 10 years with a well known coffee giant he moved on to continue his journey in coffee. Most recently he helped bring La Colombe to Boston. He is excited to join Tatte and lead the coffee program. In his spare time he enjoys reading and crafting, finding quaint foodie spots, or traveling to great coffee destinations.

Lindsey Mason

Lindsey Mason

Production Pastry Chef

Lindsey grew up in a small town in New Hampshire. Lindsey always loved cooking with her mom and still loves to spend time chatting and cooking with her family including her two Read More

stepchildren. The middle child of two teachers, Lindsey has embraced the spirit of life-long learning in her career always looking for places where she can learn more and share her knowledge with her coworkers. After culinary school, Lindsey spent time in South Carolina making pastries for James Beard award winning chef Louis Osteen. After returning to New England she spent the next ten years at Himmel Hospitality Group, starting as a pastry cook at Grill 23 was quickly promoted to Assistant Pastry Chef at Harvest, also spending time as both a savory and pastry sous chef within the company. When she’s not a work you can find Lindsey on her bicycle or in the kitchen at home cooking with her boyfriend and dog.

She is excited for her new roll as the Production Pastry chef.

Aditya Sastri

Aditya Sastri

Head Bread Baker

Sastri was born and raised in Bengaluru, India. After working as a butcher and line cook at various 5 star hotels in India he came to the Culinary Institute of America to study baking and Read More

Pastry arts. He interned at Guglhupf Bakery and Patisserie in Durham, NC and this is where his passion for bread began. After graduating from the CIA, he moved to San Antonio as bread baker for the CIA bakery café at their campus in Texas. After returning to India for a while he came back to the CIA to finish his bachelor’s in Culinary Science. Upon completion, he had the opportunity to intern at The Cooking Lab in Washington where he got to help with research on the new Modernist Bread book. He joined the Tatte team in September 2016 and is excited to take the bread program at Tatte to new heights.

Justin Fischer

Justin Fischer

Savory Commissary Chef & Production manager

Justin’s love of cooking started when he was eight years old; he knew then that he wanted to be a chef. Throughout high-school Justin worked at an Italian restaurant nearby where he Read More

gained valuable line experience. After graduation he attended Johnson & Wales University in Providence, RI. While attending Johnson & Wales he worked as a teaching assistant, where he was given the opportunity to share his passion of great food with other students and staff.

Once graduated from Johnson & Wales, he worked in a variety of restaurants and hotels before taking a role as a corporate research and development chef at Papa Gino’s & D’Angelo’s. He was exposed to a different side of the culinary world. He developed a big picture view of the industry and focused his skills on recipe development on a large scale. He developed new menu items to appeal to a broad range of loyal customers.
Justin was most recently the corporate sous chef for Au Bon Pain, where he was responsible for developing new menu items for the cafes. While working at ABP, he worked with a team developing seasonal offerings for both savory and bakery items.
Justin joins the Tatte team as the Savory Commissary Chef where he is responsible for running the kitchen and leading the Catering team.
In his free-time he loves to cook for family & friends and explore new and interesting places to eat. He is very excited to join the Tatte team.

Peter Adams

Peter Adams

Pastry Chef, Tatte Main Street

Born and raised in the Twin Cities, Peter got started in the kitchen at an early age recollecting cooking in the kitchen with his mom as a child. Peter worked off and on in the food Read More

service industry throughout high school and after to “pay the bills”, starting off at D’Amico & Sons, a local café chain in Minnesota specializing in Italian food.

After moving to Boston in 1999, he decided to pursue a career in the culinary arts. Peter started at Milk Street Café and Catering as their pastry cook. Soon after, he worked at the Museum of Fine Arts where he plated desserts in their high end restaurant. Peter then went on to work at Boston Harbor Hotel, where he was pastry cook and then moved to the assistant pastry chef position. At the Boston Harbor Hotel he was able to fine tune his desserts and artistry, and creatively develop new menu ideas.

After five years at the hotel, he moved on to become the pastry chef at The Reluctant Panther in Manchester, Vermont. At The Reluctant Panther, His creations captured the spirit of the restaurant’s uniqueness, reflecting simplicity and integrity of ingredients and flavors. When Peter came back to Massachusetts he joined the team at the Seaport World Trade Center as the Assistant Pastry Chef.

Peter is excited to be part of the Tatte Bakery team and the Main Street pastry team.

Bridget DelGiudice

Bridget DelGiudice

Pastry Chef, Tatte Third Street

Bridget grew up in Weymouth, MA and had a love for baking at age 15 while working for a Swedish family’s bakery. There she met two Johnson and Wales University alumni who would Read More

mentor her, which led to her enrollment in the Baking and Pastry Arts and Food Service Management programs in Providence, RI. While in Providence, Bridget designed tarts at Pastiche Fine Desserts, taught students in the JWU fellowship program, and the Assistant Pastry Chef at Hotel Providence.

After 5 years in Providence, Bridget decided to move back to Massachusetts and became the Pastry Chef at TD Banknorth Garden. There she would solely run all the desserts for the suites as well as private events for the Bruins and Celtics owners. Bridget then decided to hone her cake decorating skills and started designing cakes at Pastry Art in Walpole, Ma. There she would meet a fellow chef that asked her to join Restaurant Associates/Museum of Fine Arts Boston, becoming their Executive Pastry Chef for 5 1/2 years. Bridget then joined the pastry department for a kosher caterer in Brookline, MA as the Executive Pastry Chef for the past 5 1/2 years.

Bridget is thrilled to join Tatte and lead the pastry team at Third street.

Douglass Guernsey

Douglass Guernsey

Chef, Tatte Third Street

Douglass spent his formative years chasing chickens and cows off the organic gardens at his family home in Boulder, CO. He graduated from Guilford College in North Carolina in 2012 with a Read More

focus in psychology and photography, but couldn’t escape his passion for quality food, sustainability and hospitality. Douglass began his restaurant career at the age of 16, and he still loves the hustle and bustle of the kitchen life, but what really motivates him is the feeling of creating special experiences for his customers. In his free time Douglass enjoys taking photographs, riding his bike, and cooking for friends and family.

Luis Maldonado

Luis Maldonado

Chef, Tatte Brookline

Luis came to Tatte after six years as a sous chef with the Lyons Group. Before that, he worked at Legal Seafood and helped to open the first Wagamama in Boston in Harvard Square. He has Read More

been with Tatte since October 2012 and is the executive sous chef of Tatte Third Street. Originally from El Salvador, he came to Boston in 2003 after finishing school to pursue a life in cooking. He loves working at Tatte and shares his passion for food every day with the staff and customers.

Karen Church

Karen Church

Chef, Tatte Beacon Hill

Karen Church grew up in Scotch Plains, NJ as the oldest daughter of 4. She went on to matriculate at the University of Delaware where Karen earned a Bachelor’s Degree in Hospitality Read More

Management. Karen began her career in the Front of the House as a Dining Room Manager, however she kept gravitating towards the kitchen operations. While she always had a passion for cooking, Karen had no idea it would turn into a career until she took a chance and became a Culinary Manager for Darden Restaurant Group. When she decided to further pursue her culinary career, Karen began as a Kitchen Manager for Legal Sea Foods, where she moved up quickly to the Executive Chef position in the Washington D.C. area for many years.

After the birth of her daughter, Karen moved up to New England where she continued on with Legal Sea Foods as the Executive Chef of their Copley location for several more years. After Legal Sea Foods, Karen became the Executive Chef for the Palm Steakhouse at the Boston’s Financial District. Karen held the position for four years in the Legendary Steakhouse, focusing on quality and simplicity of ingredients. Karen has done a number of television and radio segments, as well as appeared on Food Network and in the Boston Globe. In December 2016, Karen began a new adventure as the Chef for Tatte Bakery on Charles Street. She currently resides in Beverly, Massachusetts with her daughter.

Chris Green

Chris Green

Chef, Tatte Harvard Sq.

Chris began his career in the food industry working alongside his father as a caterer. It was here he gained experience in a wide variety of venue settings. His fascination and love of Read More

food revolved around having the opportunity to cook with his father. While attending culinary school at Johnson & Wales University, Chris also worked as a Team Chef for the New England Patriots.

Chris has always reached for any opportunity he could to gain more culinary knowledge, which led him to work in a wide variety of restaurants in Massachusetts. He was able to not only learn how the kitchen works, but also gain insight of other departments within a restaurant. His most recent experience was onboard the Spirit of Boston.

Chris is very excited to utilize his culinary skills and passion for training in his role as the Chef for Tatte Harvard Square.

Lyh - Rhen Lam

Lyh - Rhen Lam

Visual & Merchandise Manager

Lyh-Rhen grew up in Randolph, MA in a multi-generational household where gracious hospitality and his mom’s delicious home cooking were central to family life. Early on, Lyh was Read More

fascinated by food– often hogging the television on Saturday mornings to watch PBS cooking shows to his siblings’ dismay. His culinary aspirations would take a back seat when he fell in love with visual art in high school, leading him to earn a degree in sculpture from Dartmouth College.
Returning home to Boston after school, Lyh’s interest in food and design led him to roles at several local businesses– baking bread at Hi-Rise Bread Company, designing windows at Winston Flowers, and managing staff at Sofra Bakery. This period of formative exploration left a lasting impression on him. Day in and day out, Lyh was captivated by owners and colleagues who passionately pursued excellence in their craft while creating impactful retail spaces to inspire their guests.
In 2012, trading city life for the country, Lyh partnered with his four siblings to launch Fivefork Farms in Upton, MA, a flower farm committed to organic and sustainable practices. As the creative on the farm, Lyh oversaw everything from branding and marketing to event design and production. He also found time to get dirty everyday– joining the morning cut flower harvest, assembling mixed bouquets, and raising his flock of heritage breed chickens.
Lyh is thrilled to return to the hospitality industry and open this new chapter at Tatte. He is looking forward to the creative challenges that lie ahead and the opportunity to grow with such a talented team.

Ashley Krepps

Ashley Krepps

Event & Catering Manager

Ashley professional experiences began upon graduating from culinary school in her home state of Illinois and moving to Jackson Hole, WY. She simultaneously indulged her love of pastry Read More

arts and the great outdoors by working at an artisanal chocolate shop and the pastry department of a four diamond resort while living in a national park. Ashley eventually moved to Baltimore where she served as the executive pastry chef for a four-star restaurant and designed a pastry program for a burgeoning restaurant group.

Since moving to Boston, Ashley has expanded on her love for hospitality by providing custom events for Boston- area clientele. Throughout her time in the hospitality industry Ashley has worked in different establishments and positions all holding the same goal which is to provide a thoughtful and customized guest experience.

In her spare time, Ashley can be found reading about new developments in the food industry, cooking, baking, and partaking in various outdoor activities.

Ashley is excited to join the Tatte team and take on her new roll as Tatte Event Manager.

Julie White

Julie White

General Manager, Tatte Brookline

At just 16, Julie started her first bakery job in Worcester, the heart of Massachusetts. At a young age she developed a passion for great food as well as the joy of seeing her regulars Read More

each day. After receiving her bachelor’s degree at University of Massachusetts Amherst, Julie took on her first management role with a specialty food store in Worcester. Here, she expanded her knowledge of quality, imported ingredients while focusing on personal and attentive service.

After deciding to make the move to Boston, Julie knew that her passion for working with people and baking made her a perfect fit for Tatte. She is excited to be part of our first brick and mortar store in Brookline!

Dillard Taylor

Dillard Taylor

General Manager, Tatte Third Street

Dillard grew up in a household where dinning was always treated as an experience. Unfortunately growing up in a home with great cooking meant he never had to learn how do it himself, Read More

which left him in quite the bind while studying and living abroad in Dublin, Ireland. There he got his first experiences in hospitality waiting tables in a small, but busy, cafe while teaching himself to cook all his favorite memories from home.

After receiving his bachelor’s degree, Dillard did a stint teaching English in China before coming to Boston, where he worked for the Coda Group, including Canary Square and Coda. He is excited to share his passion for hospitality with the Tatte Third Street team.

Stevi Salafia

Stevi Salafia

General Manager, Tatte Broadway

Stevi was born and raised in Gloucester, MA. Growing up, she spent a lot of time in the kitchen with her grandmother cooking and baking where her love for food began. As a teenager, Stevi Read More

began working in the restaurant industry where her passion for food and hospitality grew.

After moving to Boston in August 2015 she knew she wanted to continue providing great service and delicious food to people. Stevi joined the team at Tatte Beacon Hill in September 2015, where she quickly fell in love with the great food and treats that reminded her of being a little girl in the kitchen with her grandmother.

In May, Stevi was promoted to Assistant General Manager at Tatte Brookline, where she was able to develop her management skills.

Stevi is excited to take on her new role as General Manager of Tatte Broadway.

Sylvie Chowdhry

Sylvie Chowdhry

General Manager, Tatte Main Street

Sylvie was born and raised in a small town in the East of France, l’Alsace. This particular area of France is known for its traditional food castles and beautiful vineyards. One of her Read More

first jobs was in a bakery, where she began to understood the hard work and passion that went into each piece of pastry. While still in France, Sylvie received her degree in Hospitality.

Bringing her passion for French tradition, food and hospitality she joined the team at Les Zygomates. Later, she joined the award winning Banq Restaurant. Sylvie then went on to work with Lydia Shire at both Towne and Scampo at the Liberty Hotel.

Sylvie is excited to bring her passion for excellent food and guest satisfaction in her new role as Tatte Main street General Manager.

Saida Cooper

Saida Cooper

General Manager, Tatte Beacon Hill

As a child, Saida spent her summers Belgrade Lakes, Maine. Some of her
fondest childhood memories center around cooking and eating Lebanese dishes with her relatives. This is where Read More

Saida’s love for entertaining and hospitality began.

Saida began her career as a busser at the Village Inn Restaurant in Belgrade Lakes nearly 20 years ago. Since then, she has served and managed in many well known restaurants in New York City and Boston, including City Winery, Fig & Olive, Smith & Wollensky and Bronwyn Restaurant.

Saida has been a fan of the food and service at Tatte for years, which made it the perfect fit when she joined the team in the summer of 2016 as the Assistant General Manager at Charles Street.

She is thrilled to take on her new role as General Manager.

Reggie Dias

Reggie Dias

General Manager, Tatte Harvard Square

Reggie joins Tatte as an experienced restaurant operator with almost 20 years in the industry. He began his career at Vinny T’s of Boston at age 16, when joined the company as a Read More

dishwasher and eventually became the youngest General Manager in the company’s history. Reggie is proud of his humble beginnings in the business, and says that his experience in almost every role within a restaurant has shaped the way he works and his lead from the front lines management style.

In 2010, Reggie accepted a new challenge with Legal Sea Foods. In the 7 years he was there, he managed The Prudential Center restaurant, opened a brand new restaurant concept, LX Legal Crossing and ran the company’s flagship store, Legal Harborside – an operation featuring three different concepts and over 350 employees.

Reggie believes that employees are a company’s best asset, and that successfully developing great employees can define a company’s future.

Reggie is excited to join Tatte Bakery & Cafe as the General Manager of Harvard Square. He looks forward to using his years of restaurant experience while also learning a brand new concept.

Juan Leandro

Juan Leandro

Commissary Operations & Logistics Manager

Born and raised in Costa Rica, Juan moved to Boston at age 15. Graduated from Brockton High School in 2004 and studied business management at UMASS Boston. Through high school and college Read More

, he started working part-time in the baking industry and fell in love with it.

He began his baking-career working at Zeppy’s Bagel Bakery as a dishwasher but quickly started making the old school boiled bagels and eventually become the Assistant Production Manager. After 4 years with Zeppy’s he joined Leo’s Bakery, in Marshfield in 2005, where he combined his business knowledge and passion for baked goods and helped the company grow into a 3.6 million business, servicing accounts such as Trader Joe’s, Accardi Foods, and Sheraton Hotels.

Juan Leandro joined the bakery team at Tatte in the summer of 2016 and is excited to take on his new roll as the Commissary Operations Logistics manager.