Gregg grew up in eastern Pennsylvania and southern New Jersey, where he first worked at his parents’ donut shop at the age of 11.  With a passion for restaurant operations firmly implanted, he joined the Papa Gino’s & D’Angelo Restaurant Group upon graduation from Champlain College. Gregg worked his way up through many different roles at PG & DA, finishing his decade and a half at the company as an Operations Partner.

Gregg spent the next chapter of his career at Panera Bread, starting out as an Operations Partner for a franchise group before joining the company side. As Regional Director of Operations, Gregg oversaw the expansion of 30 cafes over five years and partnered with leadership on strategic initiatives, including the company’s international expansion efforts. Promoted to Director of Development and then to Vice President of Design, Gregg topped off his 15-year career at Panera by completing over 400 designs and leading design teams in St. Louis and Boston.

In 2019, Gregg joined Tatte as Vice President. Today he continues to support Sourcing, Food Safety and Crisis Management efforts while also overseeing Bakery Operations in both the Boston and DC markets. Gregg brings a positive energy combined with a determination to deliver for the brand.

Outside of Tatte, Gregg enjoys traveling with his family—his wife, Candice, and two daughters, Alexandra and Ashley.  He also enjoys running half marathons with his daughters and training for his annual 75-mile bike ride to raise money to defeat ALS.

Danielle serves as Tatte’s Chief Financial Officer, bringing a deep passion for Tatte and a wealth of financial and operational expertise to the team. Her love for Tatte began when it’s very first café opened in her Brookline neighborhood on Beacon Street. Though her career has taken her across the country, she always found her way back to Tatte—savoring her favorite menu items and cappuccinos whenever she returned to her former neighborhood. Today, she is honored to contribute to Tatte’s success, sharing her enthusiasm for its incredible food, beverages, and sense of community.

Danielle brings extensive experience in finance, operations, and strategic development. She previously served as Executive Vice President, Chief Financial Officer, and Treasurer at Clark University, as well as Vice President for Administration, Finance, and Strategic Development and CFO at Cal Poly Pomona, where she had the opportunity to support its renowned hospitality management program. Her Boston roots include leadership roles as Senior Vice President for Finance and Administration and Treasurer at Suffolk University, as well as Director of Financing Programs for the Massachusetts Health and Educational Facilities Authority. Throughout her career, Danielle has overseen outsourced dining and catering programs, witnessing firsthand how thoughtful, creative food experiences can foster community and connection.

Danielle holds a BA and an MBA in Finance from Clark University and an MPA from Harvard University. Outside of work, she enjoys cycling, long walks to explore the city, and browsing local indie bookstores in search of her next literary treasure.

James Hulbert brings over 25 years of global HR leadership experience, shaping people-first cultures where teams feel valued, inspired, and empowered to grow.

Born in South Korea and raised across Spain, England, and the U.S., James developed a deep appreciation for diverse perspectives and the power of human connection. His passion for understanding people led him to study psychology at Penn State, followed by graduate degrees in Asian Studies from the University of San Francisco and an MBA from Northwestern’s Kellogg School of Management.

His career has taken him across Europe and Asia, leading HR transformation at companies like Swissport, Stop & Shop, Staples, Analog Devices, Johnson Controls, and United Airlines. James has built high-performing talent pipelines, reimagined leadership development programs, and introduced people-first strategies that strengthened engagement and retention. He has a proven ability to balance business needs with a deep commitment to creating workplaces where people can do their best work.

James was drawn to Tatte for the same reasons so many others are—its dedication to craft, hospitality, and, most importantly, its people. He sees Tatte as more than a bakery; it’s a place where passion, collaboration, and care come together every day. As CPO, he is committed to cultivating an environment where every team member feels a sense of belonging, purpose, and opportunity.

Outside of work, James lives in Boston with his wife and two daughters. He loves exploring new restaurants, traveling to gain fresh perspectives, and playing in international softball tournaments.

Lyh-Rhen grew up in Boston 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 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 managed projects 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 joined Tatte in 2017, returning to the hospitality industry leading visual & merchandising at Tatte. He is looking forward to the creative challenges that lie ahead and the opportunity to grow with such a talented team.

Jeff joined Tatte in January of 2025 as the VP of Technology. He brings over 20 years of restaurant and retail experience to the Tatte team.

Prior to joining Tatte, Jeff led the maintenance and development of Panera and Cava’s Restaurant Systems products including Point-of-Sale and Kitchen Production. In the retail space, Jeff served in multiple roles in Retail Buying, Supply Planning and Business Systems for Macy’s and Caleres.

Jeff holds a bachelor’s degree in Dietetics from Southern Illinois University at Carbondale.

Outside of work, Jeff lives in St. Louis with his wife and two daughters.

Scott Davis is a leader and innovator in the restaurant industry specializing in brand positioning and clean/healthy menu development. From his early days in Boston as an operator to his current role at Noodles & Co., Scott has been a creative force for better food and a better life.

Scott joined Tatte Bakery and Cafe as SVP Menu Innovation in September 2025.

Recently Scott served as  Noodles and Company,  Chief Concept Officer from June 2024 until September 2025.

Previously, Scott served as Chief Concept Officer, President  and Partner of CoreLife Eatery.  CoreLife Eatery is a fast casual concept focused on providing everyday access to a great tasting, clean and healthy menu for people pursuing active lifestyles.  CoreLife currently operates 46 Eateries, primarily in upstate NY and PA.

Previously Scott served as the Chief Concept Officer for Panera Bread from the inception of the brand until December 2014.

In his role of Chief Concept Office Davis oversaw menu development, category management, restaurant design and sustainability.  Scott was also an integral part of Panera’s marketing and strategy teams guiding the brand’s evolution.

Scott began his career with Carrols Corporation working his way from hourly employee to unit general manager.  In 1987 he joined a small Boston based company known as Au Bon Pain as a store manager.  In 1989 Scott was promoted to District Manager in the Boston area overseeing as many as 10 locations with sales of approximately $20M.

In 1993 he moved to a special projects role working directly for the CEO, Ron Shaich, developing and executing new concepts for Au Bon Pain.  This role included working with designers, construction managers and operations teams to execute the projects. The work of this period also included facilitating the creation of the original “vision documents” that would be used to develop the strategic plan for “Panera Bread” .

In 1995 Davis was promoted to Director of Customer Experience for St. Louis Bread Company, a sub division of Au Bon Pain, where he oversaw the successful transformation of the St. Louis Bread Company concept to Panera Bread.  This included guiding the development of a language and vision for the concept as it would evolve and be touched by new operators and guests over time.

In 2001 Scott was promoted to SVP, Chief Concept Officer for Panera Bread and in 2010 he was promoted to EVP, Chief Concept and Innovation Officer.   With the scaling of the business in terms of size and scope, systems for consistent, powerful product innovation were implemented to stay rooted in the concept vision while providing a robust pipeline of well tested items that would become guest favorites.