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.”

JEFF TENNER

JEFF TENNER

VP Culinary & Executive Chef

Chef Tenner is the VP Culinary & 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, Read More

creating and 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.

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.

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.