By Peter Houghton.
Launched in 2020, this family-run outfit, led by president Fred Casinelli, is like a backstage pass for New England’s top chefs. Their game plan? Hunt down the best ingredients—premium meats, pristine seafood, and specialty items you won’t find just anywhere—while delivering service that feels personal. Think grass-fed Certified Angus Beef, buttery Balfegó Tuna caught sustainably in the Mediterranean, or rich Duroc pork from Compart Family Farms. They also partner with Bell & Evans for air-chilled poultry that’s raised with care, not cutting any corners. Beyond proteins, they unearth treasures like Gelato Giuliana out of New Haven, CT, or PreGel’s authentic Italian dessert ingredients that add a touch of decadence to menus. Want caviar? Japanese Wagyu? They’ve got that covered, too.
What makes Land & Sea different is their kitchen know-how. With Executive Chef Johnny Sheehan in the mix, they source what chefs need—ingredients that show up on time and never disappoint. Whether they’re coordinating a delivery from halfway across the globe or triple-checking orders, their attention to detail is why restaurants lean on them. They’ve become one of New England’s go-to distributors, not just supplying products but boosting local economies and keeping sustainability front and center. For them, it’s about being part of the community, fueling creativity, and making sure every plate tells a story. Want to dig deeper? Head to LandAndSeaProvisions.com.
Originally published in the Fall 2025 print edition of Edible Southeastern Massachusetts.
