Meet your wholesale account manager
Shawn Paciulli
National Account Manager at Browne since 2017
Born in Italy, grew up in New Hampshire. Graduated from Temple University in Philadelphia where he studied Political Economy.
Previously worked for the Caswell Restaurant Group.
Enjoys updating his home with his girlfriend and 2 dogs in midcoast Maine. A perfect day would be ice fishing and drinking whiskey with the boys. Proud member of Elks Lodge #934.
Favorite Browne Trading Products: Maine halibut and Giaveri Caviar
Dan Boccuzzi
Director of Operations at Browne since 2020
Graduated from Johnson & Wales in Providence, Rhode Island where he studied Culinary Arts & Food Service Management.
Worked in three Michelin star restaurants right after culinary school. When 2020 changed the world, he contacted his seafood vendor, Rod at Browne Trading and found his way to Maine.
Enjoys striper fishing, turkey hunting, and trying different dim sum spots with his wife.
Favorite Browne Trading Product: Bluefin tuna
Grady McCormick
Sales Manager at Browne since 2019
Graduated from University of Rhode Island with a degree in Aquaculture and Marine Affairs.
Grew up in Maine working on lobster boats and commercial fishing.
Enjoys fishing and hunting in the great state of Maine.
Favorite Browne Trading Product: Wild Maine Bluefin Tuna
Jesse Shaw
Account Manager at Browne since 2023
Graduated from Wheaton College in Massachusetts
with a degree in music with a focus on jazz saxophone performance.
Worked as a professional chef in California, Massachusetts, New Hampshire before landing in Portland where he led the line at Chaval.
Enjoys disc golf, vinyl collecting, and seafood cookery/R&D.
Favorite Browne Trading Products: Spanish Daurade and Royal Cut Smoked Salmon
Andy Beavis
Purchaser at Browne since 1999
Grew up in Chicago, IL and went to school in Westbrook,
Maine after moving east in 1982. Andy arrived at Browne in 1999 to work in the cooler department but soon transferred to the purchasing team in 2001. He dutifully maintains our partnerships with all fresh and frozen seafood vendors of which we sometimes must order on the hour.
In his free time, he enjoys traveling the world, listening
to music, spending time with his pets, and playing rhythm/lead guitar in all original music bands with the current one being Objet.
Favorite Browne Trading Product: Maine Diver Scallops
Meet our sustainability liason
Barton Seaver
Barton Seaver is an internationally recognized chef, author, educator, and advocate for sustainable seafood. As Browne Trading's Sustainability Liaison, Barton ensures that we uphold the highest standards of environmental stewardship and responsible sourcing. His work focuses on promoting marine conservation, sustaining global economies, improving public health, and preserving heritage seafood traditions.
Barton collaborates with foodservice operators globally to promote increased seafood menu presence and boost seafood consumption. As an educator, he promotes seafood literacy across all demographics. He has partnered with esteemed institutions like Harvard, the United Nations, and the U.S. State Department to advocate for sustainable practices that benefit both communities and the planet.
A renowned author, Barton has written several influential books on seafood and sustainability, and his contributions to major media publications help shape global discussions about the future of our oceans and food systems. His leadership in transparency and traceability strengthens our mission to deliver responsibly sourced, premium seafood.
Meet our production team
Morgan Tindall
Smoke Master at Browne since 2017
Grew up just outside Philadelphia with a passion for food and small businesses. Morgan expertly balances art and science to craft the finest smoked seafood available. No seriously, review after review says the scotch smoked salmon is not only their favorite smoked salmon but their favorite food of all time. In small batches, Morgan cures, rinses, smokes, and packages our smoked seafood by hand. We are grateful for his attention to detail and commitment to our special in-house collection.
When Morgan is not crafting smoked seafood, he enjoys visiting local thrift stores, hosting a radio show at WMPG, and eating Indian food at TAJ.
Favorite Browne Trading Product: Smoked Trout
The Halls
Caviar Director since 1999 + Caviar Sales Assistant since 2007
After a few years of supplying seafood, Jean-Louis Palladin told Rod to start a caviar program so he picked up the phone and called Richard Hall who was living and working in Washington D.C. for US Caviar & Caviar. Richard said he would try New England through the end of the year in Portland, Maine as a trial run before committing.
The trial must have gone well because Richard has been the Caviar Director since 1999. When Richard married the love of his life, Cindy Hall joined the team in 2007 and has dedicatedly served Browne Trading as the Caviar Sales Assistant. Their combined expertise of over 40 years sets an unparalleled standard for excellence in our caviar department.
Cindy's Favorite Product: Snake River Caviar
Richard's Favorite Product: all caviar but the caviar he has enjoyed the most in one sitting has been a sevruga