Founder, CEO & Pastry Chef
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 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 11 shops in Massachusetts and become renowned for her beautiful, delicious food and 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.”
Director, Enterprise Operations Systems
Born & raised in Dayton, Ohio, Kat has always had a passion for team-building and leadership. She graduated at the top of her class from Xavier University’s Philosophy, Politics, & the Public Honors Program. Kat earned an accelerated M.B.A, while directing the University’s Center for the Study of the American Dream.
Her interest in strategic project management led her to Panera Bread, where she worked for 6 years. Whether supporting restaurants or leading high impact projects, Kat has always thrived in positions that require her to adapt and achieve in demanding environments.
Outside of work, you’ll find Kat lakeside in Chicago walking her dog, traveling with her husband, or spending time with her family. In January of 2019, Kat joined the Tatte team as the Director of Enterprise Operations Systems. In other words, if there is a system or tool involved, so is she. Kat is thrilled to be a part of Tatte’s exciting future.
VP, Finance & Planning
Growing up in Rochester, New York, Sergey has always had a passion for finance and math. He brings 10 years of financial and leadership experience across multiple industries, leading debt restructurings, supporting strategic growth initiatives, and M&A opportunities. Sergey holds a B.A in Economics from SUNY Geneseo and an MBA in Finance from the Simon School of Business at the University of Rochester.
Sergey joined the Tatte team in September 2019 and is excited for the challenge and opportunity of helping Tatte continue to positively influence all of its customers, employees, and stakeholders.
Outside of work, Sergey spends most of his time with his wife and three kids. When not spending time with family, he can usually be found playing board games with friends.
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 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, leading to his 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.
Director, Pastry & Bakery Operations and R&D
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 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 work has been published on Ideas In Food, The Quenelle, Baking and Pastry North America.
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 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, People and L&D
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 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.
VP, Development & Construction
Brendan Boyle is a real estate and construction executive who brings a passion for developing the beautiful spaces that Tatte’s guests and staff experience every day. Growing up on the south shore of Massachusetts, Brendan learned at an early age that building was in his DNA. With both his father and grandfather in the real estate and construction industry, it was quite often topic of conversation around the dinner table. This fostered Brendan’s passion for building and eventually led him to study construction management and spend his early career as a project manager in general contracting.
Brendan joined Tatte team in 2019. He previously held a position Vice President of Construction with a premier Boston based restaurant builder where he spent several years managing the construction of multiple Tatte venues. It was through this relationship that Brendan fell in love with Tatte and decided to join the team, lead and support Tatte’s growth.
Brendan lives with his wife and son in Nahant, MA. When he’s not busy being a Dad he enjoys cooking, playing golf, and restoring his mid 17th century historic home. Brendan holds a BS in Construction Management from Wentworth Institute of Technology, and an MBA from Babson College.