New Leadership at MEZŌ and Dedham House of Pizza Carlos Vasquez has been appointed Head Chef and General Manager of MEZŌ Mediterranean and Dedham House of Pizza, two sister restaurants in Dedham Square. Vasquez brings more than a decade of culinary and restaurant experience spanning Venezuela, Miami, Dallas, and Greater Boston.
Background and Training Originally from Venezuela, Vasquez began his culinary training at the European Institute of Bread and worked professionally as a baker starting in 2015 at Panamorarte. He moved to the United States in 2017 at age 28. In South Florida, Vasquez worked at Sushi Kong in Miami (2017–2019), where he advanced to Chef de Cuisine, and at La Mar by Gastón Acurio at the Mandarin Oriental Miami under Executive Chef Diego Oka. He gained additional experience at Novecento in Brickell, Hilton Miami Downtown's banquet operations, and Little Brittany Crêperie as Sous Chef. He participated in culinary programming for the FIU Torch Awards and Art Basel Miami Beach events. Vasquez then joined Pappadeaux Seafood Kitchen in Dallas, part of the Pappas Restaurants family, where he developed expertise in high-volume operations and kitchen leadership. In 2024, he relocated to Massachusetts with his wife and three sons.
Role and Vision Vasquez will oversee culinary operations, kitchen management, menu execution, and day-to-day operations at both restaurants. At MEZŌ Mediterranean, a 33-seat modern Mediterranean concept that opened in March 2026, he will build on the Greek-focused menu. At Dedham House of Pizza, a 50-year-old family operation recognized as a 2026 and 2025 Top 100 Mover & Shaker by Pizza Marketplace, he will oversee culinary and operational standards. "Carlos brings an incredible breadth of experience to our restaurants," said George Panagopoulos, owner and executive chef. "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." Vasquez commented: "Food has always been about discovering something new for me. 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."
Why It Matters
The appointment reflects how Boston-area restaurant operators are strengthening kitchen leadership and operational infrastructure. Vasquez's experience across baking, Mediterranean, Japanese-Latin, Peruvian, and high-volume seafood concepts positions him to integrate culinary standards across two distinct concepts—a strategic move for multi-unit operators seeking consistency and growth.
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Written by FBM Publications Editors
