In 2016, Mamaleh’s Delicatessen opened in Kendall Square to lines out the door and headlines in magazines of “Best New Restaurant” and “Best Deli”. Mamaleh’s started as a cure for Jewish hunger in Cambridge and continues to serve deli classics daily. Since 2016 some things have changed (see: COVID-19), but many things have stayed the same. You’ll always find Hand-Sliced Lox, House-Smoked Whitefish Salad, and Chopped Liver in our fridges. At Mamaleh’s, we still make our own Bagels, Bialys, Babka, Challah, Knish, Blintzes, Matzah Ball Soup… You get the idea! In 2021, Mamaleh’s in Washington Square, Brookline was born, and in 2022, we landed inside High Street Place Food Hall in Boston. Every Mamaleh’s serves up Nova Lox Sandwiches, Reubens and other deli classics, with a side of nostalgia. We offer catering for all kinds of occasions, suburban deliveries, nationwide shipping, and local delivery through our site.
Nu?! Eat something at Mamaleh’s already!
Meet the Team
- Jeremy BrowandBig Dipper Hospitality Group Director of Kitchen OperationsJeremy Browand Big Dipper Hospitality Group Director of Kitchen Operations
Jeremy is a talented chef who’s been with Mamaleh’s since 2018. While being the company’s Director of Kitchen Operations, he can be found helping and managing everything kitchen related. He also speaks English, Italian, and Spanish.
When he’s not at work, Jeremy is a loving father to his son Blake, and a loving husband to his wife Christina.
- Dana Briley KumarHuman Resources ManagerDana Briley Kumar Human Resources Manager
Dana has been with Big Dipper Hospitality Group since 2017. She is a trained pastry chef and owned her own bakery with her best friend before joining Big Dipper Hospitality Group.
Dana is the proud mother of one of the cutest little girls you have ever seen!
- Chelsea KantorPastry ChefChelsea Kantor Pastry Chef
Chelsea is a talented pastry chef steering the bakeshop at Mamaleh’s to feed many happy people daily and many many more people during Jewish holidays. She’s the mastermind behind all the delicious desserts for Mamaleh’s, State Park, and Vincent’s.
Chelsea even bakes in her spare time, when she’s not exploring the Middlesex Fells or hanging out with her cat, Slugs.
- Kasey TapperBig Dipper Hospitality Catering and Events ManagerKasey Tapper Big Dipper Hospitality Catering and Events Manager
Kasey coordinates all catering orders and onsite and offsite events for Mamaleh’s, Vincent’s, and State Park. She also helps manage the front of house during events at State Park.
Kasey enjoys photography. She is a pizza-loving and tattoo-having dog mom who hails from Massachusetts.
- Jack FathereeMamaleh's General ManagerJack Fatheree Mamaleh's General Manager
Just kidding, he’s Jew-ish.
- Rachel Miller Munzerowner / Chief Restaurant OfficerRachel Miller Munzer owner / Chief Restaurant Officer
Rachel has worked in most roles of the restaurant business, from valet to dishwasher to expeditor to mother hen to CEO – some while completing her degree in business management at the University of Massachusetts Boston. Post graduation, alongside her husband and various business partners she opened Rachel’s Kitchen, Hungry Mother, State Park, Mamaleh’s Delicatessen, Café du Pays and Vincent’s. If she were stuck on a desert island she would want her two daughters and handy husband there, a yoga mat and an infinite supply of popcorn, eggs, and cereal.
- Rachel Sundetowner / pastry chefRachel Sundet owner / pastry chef
Chef Rachel Sundet’s first job in a restaurant kitchen was at the beloved Cambridge institution, Upstairs on the Square, with Amanda Lydon and Susan Regis. She was immediately hooked. After culinary school in London, she moved west to Seattle, where she worked at Brasa Restaurant and Macrina Bakery. She returned to the East Coast and after a stint on a goat farm with her husband, Tyler, landed at Hungry Mother, where she worked as the pastry chef for 5 years and met her future business partners. Together, they opened State Park, Mamaleh’s Delicatessen, Café du Pays and then Vincent’s. In 2015, Sundet was named a StarChefs Rising Star Pastry Chef and Boston Magazine‘s Best Pastry Chef. Daughter #2 to two psychiatrists, she moonlights doing therapy and mediation. She’s got a curly fourth toe, which she managed to pass on to both her son and daughter.
- Alon Munzerowner / managerAlon Munzer owner / manager
Alon’s grandparents, as well as his great aunts and uncles, owned diners in Fairfield County, Connecticut, and although he was too young to remember his grandparents’ place, restaurants are in his blood. At 13, Alon was a busboy at a local Italian restaurant in Monroe, CT. Throughout his years attending Northeastern University, Alon supported himself by waiting tables and bartending. Post graduation, alongside his wife and various business partners he opened Rachel’s Kitchen, Hungry Mother, State Park, Mamaleh’s Delicatessen, Café du Pays and Vincent’s. When not at work, Alon loves playing backgammon and enjoying the warm company of his wife and children.
- John Kessenowner / head of Repair & MaintenanceJohn Kessen owner / head of Repair & Maintenance
John has been in the restaurant business for more than 3 decades. He began this voyage in Minneapolis at Café Un, Deux, Trois. He moved back East and began working at one of Boston’s finest restaurants, L’Espalier. In 2008, alongside 3 business partners, he opened Hungry Mother. John ran the dining room, welcomed countless guests, and created fond memories that continue to ring today. Following Hungry Mother, he and his partners opened State Park, Mamaleh’s, and Café du Pays, which transitioned to Vincent’s as the pandemic took hold. John has many interests outside the restaurants, including foreign languages, travel, gardening, and music. He is an alumnus of Yale University and holds a Masters in Music from the University of Wisconsin. John plays the French horn in the New England Philharmonic, is the stage manager, and sits on the Board.
- Evan Harrisonowner / bar manager / Vincent's GMEvan Harrison owner / bar manager / Vincent's GM
Evan Harrison has worked behind bars and managed bar programs around Boston for nearly two decades. He enjoys cultivating spaces and experiences that stand out from ordinary life and is as quick to adjust the lighting and the music to fit the vibe as he is to pour you a solid drink. A partner in Big Dipper Hospitality Group since 2015, Evan has been the operating partner of Vincent’s since its inception in 2020.
- Heather Mojerowner / bar manager / state park GMHeather Mojer owner / bar manager / state park GM
Heather was born into the restaurant industry, so food service became intertwined into her life experience at an early age. While her mother managed the bar, Heather spent much of her time in the family’s restaurant, playing as a child, and eventually working once she was of age. This early experience led her to a degree in Sustainable Food Systems from the University of Massachusetts at Amherst. Through college, Heather worked at a student-run business, but also as a barista at a high-end shop. These experiences would prove useful after a move to Boston. In 2008, she accepted a bartending position at Hungry Mother where she met her future business partners. Together, they opened State Park, Mamaleh’s Delicatessen, Café du Pays, and most recently, Vincent’s. Heather is the operating partner of State Park.
- Tyler Sundetowner / chefTyler Sundet owner / chef
Chef Tyler Sundet’s culinary career began with a job as a dishwasher in his hometown of Volga, South Dakota when he was just thirteen years old. From there it was off to culinary school in San Francisco, followed by stints in locales like Seattle, Cape Cod and, ultimately, Cambridge. Sundet alongside his wife, worked at Hungry Mother for four years. Together with his business partners, they opened State Park, Mamaleh’s Delicatessen and Café du Pays. Tyler was the proud 3rd place finisher in the South Dakota milk tasting competition in 2003, and he still has the ribbon! Also, he is the father of 3 human babies and a neurotic goldendoodle.
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