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.

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.

Nancy Swift

Nancy Swift

Viennoiserie Pastry Chef

Nancy grew up on the North Shore of Massachusetts where she spent most of her childhood in the kitchen with her mother. From a young age, she had a passion for food and cooking, and loved Read More

baking cookies and cakes for her friends and classmates. After completing High School, Nancy began schooling at the Culinary Institute of America at their Hyde Park, NY campus, where she completed her Bachelor’s Degree in Bakery Management. During her time at CIA, she interned at Top of the Hub and worked in the CIA’s Continuing Education Department as well as the Apple Pie Bakery Cafe. Upon finishing her degree, she decided to stay at CIA for another year and work with her mentor, Chef Hans Welker, as a Manager in Training for the Specialty Breads class. In September of 2014, Nancy moved back to Massachusetts and spent the next three years as a bread baker at Forge Baking Company in Somerville and then at Clear Flour Bread in Brookline. In 2017, Nancy joined the Viennoiserie team at Tatte.

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.

Mia Dobies

Mia Dobies

Pastry Chef

Born and raised in Cambridge, MA, Mia grew up with a love of baking (but mostly eating) sweets and desserts. Some of her fondest memories as a child are food related, from eating
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freshly baked chocolate chip cookies or going to her grandma’s house where she’d always have homemade rice pudding for her and her brother.
During high school Mia took a cooking class as an elective which ultimately brought her to the decision to attend Johnson & Wales University in Providence, RI. During her time at
JWU, she worked at Pastiche Fine Desserts, starting as a tart baker and working her way up to cake decorator.

After graduating with a Bachelors Degree in Baking and Pastry Arts, Mia moved back to Cambridge to take an Assistant Pastry Chef position at Temple Bar Restaurant where she helped create desserts for Temple Bar along with their sister restaurants, Grafton Street and Redline. After her time at Temple Bar, Mia went on to be the Pastry Chef at Sel de la Terre. From there she moved on to be the Pastry Chef for The Blue Room and helped open Belly Wine Bar. After spending 7 years in restaurants, Mia missed working in a bakery and took a position at Flour Bakery & Cafe where she spent
the last 3 1/2 years as Pastry Chef for 3 of their locations.
Mia is excited to join Tatte as part of their pastry team.