Chef De Cuisine

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.


Director, Culinary Operations

Chef Eric Tranfaglia joins Tatte as the Director of savory operations, responsible for the operations across the café kitchens. He grew up on the South Shore of Massachusetts and has Read More

fond memories of big family dinners and his Italian grandmother’s cooking.At 14 years old he took his first job in 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. He is happy to be able share his passion and knowledge with his new team at Tatte Bakery & Cafe.

Herbeto “Beto” Martinez

Herbeto “Beto” Martinez

Opening Chef

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 wood stove Read More


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 brings his passion and experience for beautiful and delicious food and for building a team  as the Opening Chef for Tatte.



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 Read More

for food, both from his Hispanic culture, and his love for 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!



Chef, Tatte Third 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 Read More

the 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 Third Street kitchen team.



Chef, Harvard Square

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 Read More

at age 12. Since then he has worked at several different restaurants, ultimately working his way up from line cook, to sous chef, to culinary director. Through these positions he has experienced a variety of cooking styles from Italian,
to Asian fusion, to classic seafood faire.
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
the menu and planning large off-site catered events. Before that, he was the sous chef at Legal Seafoods Harborside location.
Kyle developed his interest in the culinary arts early in life, spending hours in the kitchen cooking family meals with his mother. His 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. Kyle has found that through teaching others how to cook he is able to pass
on the joy he felt in those early years learning to cook with his mother. In addition to the skills he developed through cooking at home, Kyle has also studied the culinary arts in other ways. He attended the Grasso Tech culinary program for high school.
After high school he moved to Philadelphia where he worked at the historic Braddock’s Tavern.
Kyle is excited to share his knowledge and enthusiasm for the profession with his new team at Tatte and looks forward to adding to his breadth of knowledge in
the field.




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.



Savory Operations Support Manager

Justin’s love of cooking started when he was eight years old; he knew then that he wanted to be a chef. Throughout high-school Justin worked at an Italian restaurant nearby where he Read More

gained valuable line experience. After graduation he attended Johnson & Wales University in Providence, RI. While attending Johnson & Wales he worked as a teaching assistant, where he was given the opportunity to share his passion of great food with other students and staff.Once graduated from Johnson & Wales, he worked in a variety of restaurants and hotels before taking a role as a corporate research and development chef at Papa Gino’s & D’Angelo’s. He was exposed to a different side of the culinary world. He developed a big picture view of the industry and focused his skills on recipe development on a large scale. He developed new menu items to appeal to a broad range of loyal customers.
Justin was most recently the corporate sous chef for Au Bon Pain, where he was responsible for developing new menu items for the cafes. While working at ABP, he worked with a team developing seasonal offerings for both savory and bakery items.
Justin joins the Tatte team as the Savory Commissary Chef where he is responsible for running the kitchen and leading the Catering team.
In his free-time he loves to cook for family & friends and explore new and interesting places to eat. He is very excited to join the Tatte team.