Tzurit Or

Tzurit Or

Founder, CEO & Pastry Chef

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 ten shops in Massachusetts and become renowned for her beautiful, delicious food and 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.”

Rachel Patterson

Rachel Patterson

Director of Operations

Rachel Patterson is an operations executive who brings leadership and discipline in strategy and product operations as well as deep passion for quality consumer products. Working Read More

successfully in startups to Fortune 500 organizations, her operations experience has spanned domestic and international value chains including product launch, P&L management, commercial negotiations, and operations business advisory.

She joins Tatte following tenure at Apple Inc., where she drove operational and supply chain improvements across the Mac, Watch, and Audio product lines.

Tatte’s rooted commitment to product quality initially hooked her as she paired perfect lattes and late night studies through graduate school in Kendall square. It was this same product excellence that enticed her to join the company’s operations team full time 5 years later. She is thrilled to be back in Boston, her childhood home and the origin of her first food love: rugelach.

Rachel holds a B.S. from University of Pennsylvania and an MBA from MIT’s Sloan School of Management.

Philip Silveira

Philip Silveira

VP of FP&A and Strategy

Philip Silveira is a finance and operating executive who brings leadership experience from both Fortune 500 and privately held consumer and retail organizations. He’s led corporate Read More

turnaround and transformations, strategic growth initiatives, and operational improvements; among other things. Philip has overseen teams across finance, operations, technology, strategy, and retail.

Philip grew up in Taunton, MA surrounded by family in a tight-knit immigrant community where every family celebration was centered around food with authentic recipes and stories.

Philip seeks out new food and dining experiences while traveling – night markets in Beijing, cooking classes in Thailand, and coffee shops in Panama, as a way to authentically connect with a place and its culture. He loves cooking with his 3 year old son and seeing the enjoyment and confidence it builds in him and is excited for his baby daughter to join in as soon as she can stand.

Philip holds a B.S. from Bentley University and an MBA from Duke University’s Fuqua School of Business.

Eric Tranfaglia

Eric Tranfaglia

Director, Food & Beverage

Eric grew up on the South Shore of Massachusetts and has fond memories of big family dinners and his Italian grandmother’s cooking. At 14 years old he took his first job in Read More

the restaurant industry and knew from a young age he was designed to work in the culinary field.

He began his education at the Culinary Institute of America and was a 2001 graduate of Newbury College in Brookline MA.  Eric has experience in both restaurants and hotels, including The Ritz Carlton. In 2007 he was hired by Not Your Average Joes as a sous chef. He quickly worked his way up the ranks while thriving on the challenges the job presented. He was promoted to Regional Director of the Mid-Atlantic and enjoyed the challenges of opening new locations. Eric is the epitome of a team player who finds joy in seeing his coworkers succeed and flourish.

Eric joined Tatte in February 2017 as the Culinary Director, responsible for the operations across the café kitchens. With his hard work and ability to put strong systems in place, Eric was able to make positive change throughout our cafe savory operations. Eric is excited for his new role as Tatte Director of Food & Beverage. He is happy to be able to continue to share his passion and knowledge and lead the Tatte team.

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.