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.

Can Akkaya

Can Akkaya

Chef De Cuisine

Can’s passion for food started as a kid following his mother in farmer’s markets and spice bazaars of Istanbul.

After studying Economics and Business at Read More

Ohio State University, he worked in marketing, sales and business development for several multinational companies – until one day he decided to leave it all behind and follow his dreams. After graduating from French Culinary Institute he started his culinary career at Boulud Sud in NYC. Since he moved to Boston Can has worked at several exciting Boston eateries including Sarma as a Junior Sous Chef, Bar Boulud Boston at Mandarin Oriental as a Sous Chef and Ruka as Chef de Cuisine. He loves exploring how ingredients, techniques and cultures shape different cuisines.

Can joined the Tatte team in February 2018 as the Chef of Tatte Harvard Square where he brought amazing attention to detail in a fast paced kitchen.  Chef Can is excited to take on the role of Chef De Cuisine at Tatte where he will be able to continue to use his fine palate and his culinary roots to create enjoyable food.

Herbeto “Beto” Martinez

Herbeto “Beto” Martinez

Opening Chef & Savory Operations

Chef Beto was born and raised in Mexico City. His passion for food came from watching his mother and grandmother cook and bake authentic Mexican food in their family’s tiny Read More

wood stove. He moved to Boston at the age of 16 and upon completing his studies and with the guidance of his Uncle, began working in restaurant kitchens where he worked with many different styles of cuisine.

In 2002, he joined Not Your Average Joe’s and worked his way up to become a chef for the company. Beto led several of their successful kitchens and most recently opened their newest location in Peabody, Ma.

Beto is a natural teacher and leader and brought his passion for delicious food to the Tatte team in the Fall of 2017 where he assisted in opening Tatte Fenway.  He later took on the Chef position for Tatte Back Bay where he successfully led a brand new team. Beto is excited to be the Tatte Opening Chef and Savory Operations Support where he can continue to coach and lead strong savory operations.

JONATHAN KILROY

JONATHAN KILROY

Savory Operations Manager

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. Jonathan is excited to join the amazing Tatte family.

JUAN JONIAUX

JUAN JONIAUX

Chef, Tatte Brookline

Originally from Ecuador, Juan moved at the early age of 8 with his parents and two sisters to Marlborough, Ma. Having a passion for food, both from his Hispanic culture, and his love for Read More

kitchens, he decided to dedicate his life making others happy through his cooking.

He moved to Providence, RI to attend Johnson & Wales University to pursue his Culinary career.

He has worked in restaurants all over the New England area, from the beaches of Newport, to Boston Newbury Street.

Juan is excited to join Tatte and lead the Brookline kitchen team!

LUIS MALDONADO

LUIS MALDONADO

Chef, Tatte Main Street

Originally from El Salvador, Luis came to Boston in 2003 after finishing school to pursue a life in cooking. Luis joined Tatte in October 2012 after six years as a sous chef with the Read More

Lyons Group. Before that, he worked at Legal Seafood and helped to open the first Wagamama in Boston in Harvard Square.

He loves working at Tatte and shares his passion for food every day with the staff and customers.

Luis is excited to lead the Main Street kitchen team.

Robert Fagan

Robert Fagan

Chef, Tatte Harvard Square

I grew up in Hampden, MA, a small town outside of Springfield. I originally got into cooking with my parents at home. After taking concentration classes during highschool in culinary arts Read More

i decided to attend Johnson & Wales University for culinary arts and food service management. Throughout the duration of college i worked at restaurants in Newport and Providence, RI. After school i moved my career to Boston taking a job at the Mandarin Oriental Hotel. I worked in both venues at the hotel, banquets and restaurant, eventually working my way into a management role under Chef Daniel Boulud.

OSCAR BENITEZ

OSCAR BENITEZ

Chef, Tatte Fenway

Growing up in Puerto Rico, Oscar used to keep his cousins waiting while he crafted the “perfect” queso, jamon, y juevo breakfast sandwich; his idea of a necessity before a Read More

weekend at the beach. Both his mother and grandmother inspired him to pursue his love of cooking, and Oscar left the island in 2000 to follow his dream of becoming a chef.

Oscar attended the Culinary Institute of America in Hyde Park, New York, before embarking on his culinary career that brought him from coast to coast, working first in Washington, D.C., then Seattle, and back East again, where he eventually settled in Boston, where he was the Executive Sous Chef of Clink at the Liberty Hotel.

When not in the kitchen, Oscar is an avid amateur woodworker, with an interest in refurbishing vintage axes. He also enjoys tending to his small, but ever-expanding garden, which he hopes will grow to include both apple and cherry trees.

Oscar is excited to join Tatte and lead the kitchen team as Tatte Fenway Chef.

Kyle Roberge

Kyle Roberge

Chef, Tatte Back Bay

Kyle has worked in the restaurant industry for more than 19 years in various establishments throughout the North East. He began his career making donuts at an iconic beachfront shop at Read More
age 12. Since then he has worked at several different restaurants, ultimately
 working his way up from line cook, to sous chef, to Chef. Prior to joining Tatte, he was the culinary director of a popular beachfront restaurant group on the Connecticut coast where he was responsible for designing various menu’s and planning large off-site
 catered events. Before that, he was the exec sous chef at Legal Seafood’s Harborside location, one of the top 10 busiest restaurant’s in the country. Kyle’s love of cooking goes beyond working in restaurants. He also enjoys teaching cooking lessons, and he

 has done so both in private group settings as well as in establishments such as the Pine Street Inn. He developed his interest in the culinary arts early in life, spending hours in the kitchen cooking family meals with his mother. He has found that through teaching others how to cook he is able to pass on the joy he felt in these early years learning to cook with his mother. Kyle is excited to share his knowledge and enthusiasm for the profession with his team at TatteKyle started with Tatte in September 2017 as the Harvard Sq. chef and is very excited to take on his new role as the chef of Tatte Back Bay and to continue to share his knowledge with the Back Bay team.

Mauricio Luna

Mauricio Luna

Chef, Tatte Northeastern

Hyde Park native Mauricio Luna started his culinary career 20 years ago on the south shore of Boston; though his passion for cooking began at a young age from spending time in the Read More
kitchen cooking food from his parents native El Salvador and Columbia.  From there and after graduating from Newbury College’s culinary program, he landed in the kitchens of Aquitaine and Beacon Hill Bistro and then began a 16 year career under the tutelage of Jamie Mammano and the Columbus Hospitality Group.   Here Mauricio fine tuned his skills of Italian cuisine at Teatro and L’Andana with his mentor, the late Chef Robert Jean, and then finally helmed the kitchen of Mooo…at XV Beacon.
When not at work, Mauricio enjoys cooking at home with his pastry chef wife and teaching his two young boys about food and his beloved Red Sox and Patriots.
Mauricio brings his love for food and kitchens to Tatte and looks forward to sharing his passion and knowledge to his team at Tatte Northeastern.
Luciano Da Silva

Luciano Da Silva

Chef, Tatte Pier 4

Luciano was born and raised in Brazil where he was surrounded by family. Food was a passion of his from a young age (after soccer of course!)  He learned how to cook from watching his Read More

mom cook dinner each night and his dad having neighborhood cookouts each Sunday. He moved to Boston in 1999. He started working at Not Your Average Joes and worked his way up to becoming an Executive Chef. Since becoming a chef, he was an integral part of opening several new locations, including Seekonk, Warwick and Westwood. Each restaurant boasts a fast paced environment and high sales volume. Luciano enjoys introducing traditional Brazilian food to his wife, Kirsten, and his daughter, Isabella.