Mark Berinato has spent his career helping brands navigate transformation at the intersection of hospitality, technology, and human behavior. Drawn to businesses with strong emotional connection and operational complexity, he is passionate about using digital and customer strategy to create experiences that improve how people eat, work, and connect.

Over the past two decades, Mark has led large-scale digital and customer transformations across some of the most recognized restaurant and hospitality brands. Most recently, he served as SVP of Digital & Off-Premises at CAVA, where he led initiatives spanning e-commerce, loyalty, CRM, marketplace partnerships, customer service, and digital merchandising.

Previously, Mark was VP of Digital Experience at Panera Bread, where he helped scale more than $2 billion in digital sales and played a leadership role in the company’s landmark “Panera 2.0” transformation. His work contributed to redefining how guests interact with restaurants across digital and physical channels.

Mark is known for combining strategic clarity with creativity and empathy, and for building teams united by a shared sense of purpose. He believes hospitality is a universal language that can bring people together in an increasingly fragmented world.

Outside of work, Mark enjoys landscape and meadow design around his home in Andover, spending time with his wife and two daughters, and walking Freddy and Celine, his two Sheepadoodles. He holds a Master’s Degree from Pratt Institute and a Bachelor’s Degree from University of Massachusetts.

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.

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.

Caren serves as Tatte’s Chief Financial Officer, bringing a deep passion for food and a track record of driving growth, operational excellence, and value creation across high-growth, multi-unit consumer businesses. Throughout her career, she has been drawn to brands where she feels a genuine connection to the product, building experience across food, retail, and restaurant businesses.

Caren’s experience uniquely positions her to support Tatte’s next phase of growth. She brings together expertise from both bakery and restaurant models. She previously served as U.S. Chief Financial Officer at Krispy Kreme, where she helped scale a complex fresh food and distribution platform, and most recently as Chief Financial Officer at Firebirds Wood Fired Grill. At Firebirds, she partnered closely with operations to improve unit-level economics, strengthen decision-making through data and analytics, and translate strategy into execution through scalable systems.

Earlier in her career, Caren spent 20 years with Mars, Inc., most recently as Chief Financial Officer of Mars Retail Group, where she oversaw flagship M&M’s World stores and My M&M’s e-commerce. She scaled teams and processes to support growth while preserving what makes brands special.

Caren was drawn to Tatte for its unique ability to combine exceptional food, craft bakery, and a true café experience. Having grown up in Australia, where brunch and café culture are central to everyday life, she values Tatte’s ability to deliver both outstanding food and beverages without compromise.

Outside of work, Caren enjoys exploring new places and sharing food experiences with her family. She lives in Charlotte with her husband and teenage son and enjoys staying active, including going to the gym and walking her two dogs.

Jeff Wood is the Chief Operating Officer of Tatte Bakery & Café, where he leads café and catering operations across the company, along with Operations Services and Engineering. He is responsible for ensuring every café delivers an experience defined by craft, care, and everyday luxury—where guests feel inspired, cared for, and a true sense of belonging.

He most recently served as SVP of Operations Services and Deployment, where he helped design the systems, standards, and operating rhythms that enable teams to deliver exceptional results with consistency and clarity. Jeff’s leadership is rooted in working with great people—building strong teams aligned around a shared vision and purpose, inspiring them to deliver their best, providing clarity on what matters most, coaching and unlocking their potential, and giving them the space to lead.

Prior to Tatte, Jeff spent 25 years with Panera Bread, where he led Operations Services and Franchise Operations, partnering closely with operators to drive performance across diverse markets. He brings deep experience leading large-scale transformational change, focused on simplifying complexity and building scalable models that make excellence repeatable.

Jeff is passionate about delivering the best version of Tatte to both guests and team members. He is deeply committed to building a culture defined by pride, care, and high standards—an environment where people feel connected to the work, to each other, and to something bigger than themselves.

Outside of work, Jeff is a devoted husband to Stephanie and father of three sons. He is also a commercially rated pilot and certified flight instructor, with a lifelong passion for aviation.