Carmello's Has New Head Chef Cooking It Up in the Kitchen

A staple restaurant in Old Town Manassas has a new person whipping up meals in its kitchen these days. 

Manassas resident Paula Cano is the new head chef at Carmello's Restaurant. 

The Columbian-native received the promotion this month, two years after she was hired at Carmello's. 

Staff say Cano used her artistic passion for beauty and creativity to craft fine dishes at Carmello's, working her way to the top spot.

“Cooking is really in the details … we can become so focused on the outcome, we forget about the details,” she said. “Good food becomes extraordinary when we pay attention to the contrasts of flavors and textures; add to that the seasonal ingredients that Northern Virginia has to offer with a good amount of tradition and culture and the willingness to take risks."

After moving to the United States seven years ago, Cano trained under Master Chef Edwin Scholly and Chef Bertrand Chemel.

She is a graduate of the Art Institute of Washington, D.C. where she merged her two loves of food and art, according to a press release issued by the restaurant.

Wilmer Marquez remains the executive chef of Carmello’s and its companion eatery Monza. He oversees the management of both Carmello’s and Monza’s kitchens, while Alejandro Aragon is now head chef of Monza.

 “Monza and Carmello’s have experienced a lot of change and growth over the years; with different styles and needs, it was time to position our key kitchen staff with specific roles for each restaurant,” said Miguel Pires, general manager of Carmello’s and Monza. Carmello's, described as an American restaurant with Portuguese and Mediterranean influences, was established 26 years ago by Pires relative, Alice Pires.