MEZŌ Mediterranean and Dedham House of Pizza have announced the appointment of Carlos Vasquez as Head Chef and General Manager, bringing more than a decade of culinary and restaurant experience spanning Venezuela, Miami, Dallas and Greater Boston to the two Dedham establishments.
Vasquez’s career has taken him through a diverse range of culinary environments, from baking and pastry and Japanese-Latin cuisine to Peruvian cuisine, luxury hospitality, large-scale banquets, high-volume restaurant operations and French-inspired hospitality. In his new role, he will oversee culinary operations, kitchen management, menu execution and day-to-day restaurant operations at both MEZŌ Mediterranean and Dedham House of Pizza.
Originally from Venezuela, Vasquez began his culinary training at the European Institute of Bread and started baking professionally in 2015 at Panamorarte. His early experience in baking and pastry established a foundation in technique, preparation and discipline while deepening his interest in food and culinary traditions.
Vasquez moved to the United States in 2017 at age 28, leaving Venezuela amid the country’s ongoing political and economic crisis and the political persecution he and others were experiencing. He continued his culinary development in South Florida, where he quickly became immersed in a wide range of professional kitchens.
From 2017 to 2019, Vasquez worked at Sushi Kong in Miami, a Japanese-fusion restaurant incorporating Latin influences, where he advanced to Chef de Cuisine. He went on to work at La Mar by Gastón Acurio at the Mandarin Oriental Miami under one of South Florida’s leading chefs, Executive Chef Diego Oka, gaining experience in Peruvian cuisine and luxury hospitality. His Miami career also included work at Novecento in Brickell, where he focused on grill and sauté before being selected and trained for the opening team of the restaurant’s larger Doral location.
His South Florida experience also included banquet operations at Hilton Miami Downtown and large-scale luxury event catering. In November 2018, he participated in the culinary production of the FIU Torch Awards alongside chefs Dewey LoSasso and Mary Rohan as part of the Bill Hansen Catering & Event Production team. He also participated in culinary programming surrounding Art Basel Miami Beach, working in collaborative environments alongside chefs including James Beard Foundation Award recipient Michelle Bernstein. Vasquez later joined Little Brittany Crêperie as Sous Chef, further expanding his experience in French-inspired hospitality.
Vasquez then moved to Dallas, where he joined Pappadeaux Seafood Kitchen, part of the Pappas Restaurants family. He considers the experience a particularly important period of professional training and growth, working within a highly structured, high-volume operation that strengthened his skills in organization, speed, consistency, discipline, workflow and kitchen leadership.
In 2024, Vasquez moved to Massachusetts with his wife and family, seeking a community with strong educational opportunities for his three sons. He continued his culinary career in Greater Boston before joining MEZŌ Mediterranean and Dedham House of Pizza.
“Carlos brings an incredible breadth of experience to our restaurants,” said George Panagopoulos, owner and executive chef of MEZŌ Mediterranean and Dedham House of Pizza. “His background across so many different cuisines and restaurant environments gives him a unique perspective, but what stood out most was his passion for food, his leadership in the kitchen and his commitment to creating a great experience for guests. We are excited to have him leading our culinary and restaurant operations.”
For Vasquez, the opportunity represents a new chapter in a career defined by curiosity, growth and a desire to bring different culinary influences together.
“Food has always been about discovering something new for me,” said Vasquez. “Growing up in Venezuela, I was always interested in watching cooking shows, learning about different flavors and exploring other cultures through food. I started my culinary training in Venezuela and continued learning through every kitchen I have worked in since moving to the United States. Each experience has taught me something different, and I’m excited to bring those experiences to MEZŌ and DHOP while continuing to grow with our teams and our community.”
At MEZŌ Mediterranean, Vasquez will help build upon the restaurant’s modern Mediterranean concept, which draws inspiration from Greek cuisine and the broader flavors and traditions of the Mediterranean. At Dedham House of Pizza, he will oversee culinary and operational standards while bringing his own experience and perspective to the longtime Dedham restaurant.
