How We Work
We provide honest, fresh, and flavorful food for gatherings of all kinds.
We operate by three simple standards: quality, care, and consistency.
These guide how we cook, how we prepare and serve food, and how we show up for our clients and our community.
We use real ingredients, avoid unnecessary shortcuts, and put the same attention into our clients’ food as we do for our own families.
We want people eating Cappellano’s food to feel at ease, well fed, and welcomed
Our Story
Cappellano’s is named for the women who taught us how to cook, gather, and take care of people, our Grandma Mary and Great-Grandma Louisa Cappellano.
Great-Grandma Louisa came to the United States from Sicily in the early 1900s and grew up in Lawrence, Massachusetts. In our family, food was always the center of everything we did together. It’s how love was shown and people knew they belonged. The kitchen was always bustling with chicken cutlets sizzling on the stove, trays of meatballs the size of your head, and Sunday gravy simmering all day.
From these women, we learned that cooking isn’t just about feeding people. It’s about generosity, pride, and paying attention. Doing things the right way, even when no one is watching.
Cappellano’s was started by Kim Severino-Ortiz, who has spent more than 30 years working across restaurants, hotels, and catering. She’s worked in kitchens, on the floor, administration, and in event planning and design. From that experience comes a grounded approach in how we feed people well and show up reliably for our customers and our community.
Cappellano’s is a family business. We work together, care about the details, and treat the people we serve like an extension of our own family.