Our Team

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

Jeff Mitchell

Studied wine making at UC Davis and has his WSET level 3 certification.

He has worked in restaurants since he was 15 years old, and worked his way up from the dish pit to owning his own restaurant. He sold his restaurant in 2023 and continued his studies in wine. Currently, he is working on his WSET Diploma.

He enjoys the never-ending search for the best bottle of wine and a nice afternoon watching the Arsenal.

Favorite Browne Trading Product: Maine Oysters

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

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 Liaison

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 Board of Directors

Ed Chiles

Ed Chiles brings over 45 years of experience focusing on sustainable food systems, having established three acclaimed waterfront restaurants on Anna Maria Island and longboat Key FL. The restaurants set a benchmark for sustainable seafood, later integrating organic produce from his purchase of Gamble Creek Farm in Parrish Fl, which after his purchase was certified as one of only five Real Organic farms in Florida.

In 2024 Chiles sold his restaurants but remains a passionate advocate for environmental sustainability. His initiatives include Shogun Farm, a pioneering project addressing the ecological challenges of dealing with invasive wild boar, by transforming them into premium artisanal pork products. Chiles is a partner in Lola Wines and Tanasi Nutraceuticals and a cofounder of the Gulf Shellfish Institute. The Institute champions scientific research and best practices to advance bivalve aquaculture and biological mitigation strategies, focusing on bivalve and seagrass restoration in Florida’s coastal estuaries. With his partnership in Browne Trading, Chiles continues to leverage his focus toward innovation and environmental stewardship, further solidifying his commitment to sustainable food systems and ocean conservation.

Jeff Sedacca

Jeff Sedacca launched his family seafood business in 1972 and later became Co-President of National Fish, expanding its U.S. and European operations for one of the world’s largest fishing companies. He also led the American division of Guo Lian, China’s top publicly traded aquaculture company, and was one of the first Walmart food vendors in 1991.

As a pioneer in aquaculture and seafood sustainability, Jeff was one of the founders of the Global Aquaculture Alliance (now Global Seafood Alliance) and is a member of Mote Marine Laboratories’ Research Committee. His connection with founder, Rod Browne Mitchell, began in the early 2000s through their shared passion for caviar.

Paul A. Brooke – Chairman of the Board of Directors

Paul Brooke offers unparalleled expertise in investment and corporate strategy. A seasoned leader with decades of experience in healthcare and private investment, Paul’s distinguished career includes roles as founder and managing partner of venBio LLC, Chairman of Alsius Corporation, Chairman of Caelum Biosciences, and senior positions at Morgan Stanley and Tiger Management. Paul’s strategic leadership will be instrumental in steering Browne Trading toward its next chapter of growth.

Rod Browne Mitchell - CEO

Rod Mitchell has played a pivotal role in shaping the U.S. fine dining industry. His journey began in the 1980s with a chance encounter with renowned chef Jean-Louis Palladin at Rod’s wine and cheese shop in Camden, Maine, which set the stage for his legacy as the preferred fishmonger to some of the world's most celebrated chefs. In 1991, Rod founded Browne Trading Company in Portland, Maine, strategically located on the working waterfront, allowing him to source the finest seafood from Maine and around the world. He revolutionized the industry by pioneering overnight shipping of top-tier seafood and caviar, delivering exceptional products to chefs and home cooks nationwide.