Tena Zara, CEO
Tena was a founding executive at edX, an online learning initiative created by Harvard University and MIT. She equates offering the best courses from the best professors on edX with offering the best dishes from the best chefs through Sauté. Over 10 million learners have benefitted from the the courses offered through the platform. She hopes millions of diners will be delighted by Sauté. Her background includes over a decade in the MIT entrepreneurial ecosystem, including two MIT-backed start-ups. She published her first cookbook in 2001, where she gathered recipes from friends and family near and far, memorializing dishes that may otherwise have been lost as family and friends have since passed away.
Matthew Gaudet, Executive Chef
Matthew was drawn to his first restaurant job at the early age of 15 when he washed dishes part time in order to save money for his first car. The fast-paced, creative industry quickly embedded itself in Gaudet’s system. He spent nine years in New York City working in the prestigious restaurants Jean Georges, Aquavit and Eleven Madison Park. Gaudet then opened West Bridge in Cambridge which garnered a spot as Bon Appetit's Top 50 New Restaurants of 2013. Food & Wine Magazine named Matthew as one of their Best New Chefs that same year. Matthew joined Sauté to use his skills as an innovative culinary developer and to move beyond the classic restaurant dynamic to think creatively about how we create and deliver high quality food.
Jackie Tam, Director of Logistics
Jackie spent much of the past decade moving tanks and other cargo as a Lt. Colonel and Demonstrated Master Logistician in the U.S. Army. With multiple deployments to Iraq and Afghanistan, he is a recipient of the Bronze Star for meritorious service in a combat zone. Jackie led more than 300 troops overseas and back. Back at home, Jackie is an expert in automated software testing, agile software development and behavior driven development. He says even if you do not like salmon you'll love his honey glazed salmon and he brags about his brussels sprouts and bacon. But most of the time, after a busy day, all he wants to do is order a good meal fast -- as long as it's not fast food.
Sarah Robinson, Marketing & Business Development Advisor
Sarah is a 2018 MBA graduate from the MIT Sloan School of Management in the Entrepreneurship & Innovation Track. Prior to MIT, Sarah spent four years in Google's Sales & Business Development teams working out of their Boston, NYC and Singapore offices. Sarah has also worked as part of several startups, both in the U.S. and abroad. Sarah has a long history of loving great food. She wanted lobster for her 5th birthday party! Currently, Sarah is balancing working with Sauté, finishing a degree at the Harvard Kennedy School and launching a company to develop upscale co-living spaces where residents will have the ability to order Sauté!
Chef Tom Berry, Culinary Advisor
Humble food beginnings, coupled with a chance encounter with lemon-Dijon chicken, inspired Tom to attend Johnson & Wales University earning a BA in culinary arts, and an MAT in teaching. A firm believer that good food doesn’t need to be fancy, his style has evolved to include international influences, with “crave-able”, balanced flavors, inspired by travel and personal dining preferences. Tom is currently the Culinary Director of Coje Management, who’s portfolio of restaurants includes Yvonne’s, Lolita Back Bay, Lolita Fort Point, Ruka, Matadora and a new Cuban concept opening in 2019. Prior to that, he was Chef/Owner of popular The Proprietors Bar & Table in Nantucket,Ma.
Dr. Baktiar Mikhak, Acting CTO.
Bakhtiar is the CEO of a MIT Media Lab spinout and a former professor at both the Media Lab and the Harvard Extension School. Bakhtiar has made significant contributions to the development of programming languages and digital construction kits that laid the foundation for the LEGO MindStorms Robotic Invention System, the PicoCricket Kit from the Playful Invention Company, and the MIT Scratch programming language. He is passionate about supporting food entrepreneurs and was founding director at the b.good family foundation whose mission is to use micro-grants to help inspired individuals improve their communities.