Jennifer Salamone

Jennifer Salamone

Director, Special projects & Executive Assistant

Jennifer, a native Bostonian, grew up in a family where food was always the center piece for all family gatherings.  Always surrounded by laughter and delicious meals, she learned early Read More

on that she was meant to work with people and food.

Studying Culinary Arts, Jennifer graduated from Johnson & Wales in 2000 and began her journey in the food industry.  She worked as a line cook at a few restaurants in Boston, during this same time she joined Starbucks Coffee Company as a Barista not knowing that she would grow with them for the next 16 years running several of their larger stores in the city of Boston. Taking a break from Starbucks, Jenn joined the BL Gruppo taking a role that brought her two passions together, people and food, at Sportello where she ran the bakery part of their business.

On her first visit to Tatte, Jenn knew as she looked around the beautiful café filled with delicious pastries and food, that she had to be part of this team.  She joined Tatte in August 2015 as the Assistant Director of Operation for Retail & Bakery.  She then took the role as Director of Operations where she led operations through all Tatte locations.  Jenn is excited to transition to her new role where she will lead and support projects to help the brand move forward.

Lyh-Rhen Lam

Lyh-Rhen Lam

Director, Visual & Merchandise

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

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 learned from 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 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.



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


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.

Jamie Zeff

Jamie Zeff

District Manager

Jamie was born into the hospitality business.  At the age of 16 he accepted a position as a busboy at Not your Average Joe’s, which would help to shape his hospitality career Read More

.  His last position at Joe’s was as a Regional Director for the Mid Atlantic where he helped the company expand through Virginia and Maryland.  He later joined The Palm Restaurant in Boston’s Financial District as the General Manager and most recently, Jamie was the Director of Operations for Finz and Sea Level in Salem.

In October of 2018 Jamie joined Tatte Bakery & Cafe as a district manager.

Jamie is excited to bring his love for hospitality and customer service to Tatte.  He is eager to work with the team to help develop people from within.


Jillian Rocco

Jillian Rocco

District Manager

Born and raised in the Boston area, Jillian’s first job was at the local coffee shop pulling espressos and baking muffins. Her passion for food, beverage, and hospitality was ignited Read More
at Eastern Standard Kitchen & Drinks while at Boston University studying to be a teacher.  Though wine was her original path to leadership, operations soon took the forefront.
    In 2011, after nearly five years and six positions at Eastern Standard, Jillian opened Salty Pig in Back Bay as the general manager and beverage director. Always studying, Jillian became a Certified Sommelier through the Court of Master Sommeliers in 2012.
    After two successful years with the Coda Group, Jillian returned to her former restaurant group in 2013 to open Row 34 as the general manager and wine director.  As that group grew, she assumed the position of director of operations in 2016 overseeing four restaurants.
    In February of 2019 Jillian joined Tatte Bakery & Cafe as a district manager.  Her interests in staff development, operational efficiency, community engagement, and coffee will certainly be utilized in her new role.
Sylvie Chowdhry

Sylvie Chowdhry

HR Administrative & Planning

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

was in a bakery, where she began to understand 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 joined Tatte in November 2015 as the Assistant Director of Operations, where she supported all Tatte locations with training and front of house operations. She then transitioned to be the General Manager of Tatte Main Street, where she could focus on a small team of employees and grow her cafe business. Sylvie is excited with her new role as Tatte’s HR Administrative & Planning.