We are excited to showcase a menu filled with delicious dishes from our scratch kitchen that features modern Latin Cuisine. Pineda explains
"When I say Latin, I mean South American. Colombia, Mexico, Guatemala, and Peru. We’re pulling influence from Latin America and all around the world."
Alex Pineda
Don’t hand a seven-year-old a kitchen knife — unless you’re Lydia Shire, matriarch of Boston’s dining scene. Her son, Chef Alex Pineda took his first steps in the kitchen of Shire’s legendary BIBA, where he was making pizzas at seven. He’s since trained in London at Dinner By Heston Blumenthal and at Quo Vadis with Jeremy Lee. While in Barcelona Pineda staged at Tram-Tram with Isdre Soler and Can Fabes with Xavier Pellicer. He worked for Wolfgang Puck in LA and at The Waterhouse in the New Hampshire mountains where he started to put his own spin on things. At Scampo, Pineda was both proud of his legacy and looking to carve his own path. In 2021 Pineda decided to partner with The Landing restaurant in Marblehead, MA. As his first venture into ownership he doubled revenue within two years of taking over.
The Landing restaurant growth is only the beginning. His next project will not only bring a following of loyal diners but also shake up the culinary potential of many of the Boston neighborhoods that lack food that’s made with love.
Noe Ortega
Noe was born in California but raised in Sonora Mexico. While in Mexico Noe grew love for food and the process of fresh homegrown good cooking.
While attending school like any budding chef he worked at the best restaurants in Mexico and learning from the best hole in the walls to gastronomy. He then took an opportunity to go to Alaska to work with his uncle making the best tacos and Mexican food Alaska has ever seen. Noe Dreams of being a Chef owner and makes his way to Boston where he starts to work for Lydia Shire world renown chef. Then he takes a job for the celebrity chef Tatiana Rosana at the Envoy hotel in Seaport. Noe and Alex Pineda went on to open The Landing in Marblehead and made this a restaurant worth going to.