Chef Sean Boland grew up on Long Island, New York. At the age of 13, he began his work in food service as a dishwasher at Dutch Maid, a local bakery. It was there where he learned the hard work and discipline it takes to succeed in this business. The bakers arrived at work at 3am and would say hello/goodbye to him as he arrived at 3pm to the mountain of dirty pots and pans.

At 17, Sean worked as a cook at his mother’s tavern Rosebuds. He learned to negotiate the hectic pace of a kitchen, turning out tasty Pub fare for the local denizens.

While attending college at Northeastern University in Boston, Sean worked at The Colony, a fine dining restaurant. There he learned the concept of farm to table. The Colony’s owner David Kantrowitz taught Sean the benefits of using the freshest local artisanal ingredients to make the dining experience magic.

Upon graduation, he began a 26-year career on Wall Street. The lion share of that time was spent on the floor of the New York Mercantile Exchange as an Energy Specialist for BNP Paribas. But Sean could not stay away from the food. On weekends, he would work for companies such as Stone Caterers, continuing to hone his craft.

In 2011, Sean decided to return full time to his passion for cooking. He worked as a private chef for families across Long Island and New York City.

Boland’s Caterers began business in December 2015. Chef Sean, his wife Stacy, and their staff look forward to providing you and your guests with the best possible dining experience.

What separates us from everyone else?

Everyone has a budget. We get IT!

With your budget, we design a menu. Then you get to taste samples prior.

Then you can decide.

XOXO