THE LANDING
est. 1972

Located on Historic Marblehead Harbor, The Landing Restaurant is unique because of its beautiful location and fresh, local foods. Featuring a chef-inspired menu.

We are accessible by land or sea and feature spectacular views of Marblehead Harbor from every table in our dining room or from our famous open-air deck.

We offer our guests fresh, local seafood, and globally inspired cuisine as well as multiple gluten and dairy-free menu items.

Meet The Team

Robert Simoneli owner of The Landing


  • Partner | General Manager

    Robert has been the face of The Landing for the past 2 decades. A Boston native, Robert has been in the hospitality industry all his life. His experience spans coast to coast, but he has made his home on the North Shore. 

Shauna Martin events manage at The Landing


  • Manager | Event Coordinator

    Shauna brings her hands-on experience from The Landing, where she’s honed her skills in creating unforgettable, personalized events. She knows that a genuine connection with guests makes all the difference, making every event feel special. When she’s not working at The Landing, you can find her enjoying time outdoors, spending time with family, or running her photo booth business — helping people capture unforgettable memories and moments that last a lifetime.

Sue is the manager at The Landing


  • Manager

Junior Manager at The Landing


  • Manager

    Born and raised in the Dominican Republic, and my journey in hospitality began after attending culinary arts school in Springfield, Massachusetts. I took my first step into the industry at the Fairmont Copley Plaza Hotel, starting as a dishwasher. From there, I moved up to become a busser at The Oak Room restaurant, then transitioned into banquets for a year before becoming an in-room dining server.

    Seeking new challenges, I joined The Langham Boston, where I spent nine incredible years. During that time, I completed three months of butler training and served as a dining room server at Café Fleuri for eight years. I also gained valuable experience as a banquet server, in-room dining server, and server at Bond Lounge. Rotating through different departments allowed me to grow professionally and develop a well-rounded understanding of hospitality.

    After my time at The Langham, I joined British Airways’ First Class Lounge at Logan Airport as Assistant Food and Beverage Director. It was a fantastic opportunity to learn leadership at a higher level. From there, I moved on to Mission on the Bay as a server and was later promoted to General Manager at their sister restaurant, Mission Oak Grill in Newburyport. I spent five years there, building strong relationships with amazing people and growing both personally and professionally.

    Finally, I found my home at The Landing Restaurant, where I’ve proudly been for the last four years. I call it home because that’s exactly what it feels like—from the guests to the staff and the owners, it’s been a true blessing to be part of such a warm and supportive family.

Executive Chef Brayan Medina of The Landing


  • Head Chef

    Chef Brayan has been with The Landing for three years. Before leading our team, he spent five years crafting his culinary skills at Scampo in Boston. Brayan’s menu inspirations derive from Italian, French, Latin, and Mediterranean cooking backgrounds. Outside of The Landing, Brayan enjoys spending time and cooking for his family and has a passion for BBQ. Just behind his love for family and cooking is his deep-rooted love for cheering on his favorite football club, Barcelona.

Nate bar manager at The Landing


  • Bar Manager

  • Executive Chef

    Born and raised in Don Matias, Colombia, I grew up surrounded by delicious cuisine and excellent restaurants. I wanted to create food that everyone would love, which inspired me to become a chef. I came to the US in 2001 to pursue my career. Having to start somewhere, I began by cutting meat at Del Frisco's. I noticed my love for cooking grew and knew I needed more knowledge and experience. My passion for cooking grew by watching, helping, and learning alongside other chefs. Upon building my training and honoring my craft and certifications, I became a cook at Maggianos. Soon after I became an executive chef at 1928 Beacon Hill.

    In 2004, I met Jason Carron at Flemings, and that is when everything changed. He noticed my potential and ambition, and presented me with the opportunity to become sous chef at Fleming's Steak House. After three years, Jason gave me the honor and opportunity to be his head chef at Post 1917. After all my hard work, climbing up the ladder, and Jason giving me the opportunity of a lifetime, I have finally become the head chef I have always dreamt of, and I am proud of the chef I am today.

Manager at The Landing


  • Dining Room Manager