In 2000, Carlos Gonzalez took a humble dishwashing job at the original Pizzeria Paradiso in Dupont Circle, Washington, D.C., a role he landed through his sister, who also worked there. Nearly 25 years later, Gonzalez is set to become the owner of the entire restaurant group—a dream come true for the El Salvador native who has risen through every position in the kitchen hierarchy.
“It’s been a journey where I have learned so many things,” Gonzalez reflects. Starting as a dishwasher, he advanced through roles as a cook, prep cook, assistant kitchen manager, and eventually full kitchen manager. Along the way, he realized the restaurant industry was where he belonged, a sentiment that only grew as he became more involved in Pizzeria Paradiso’s expansion.
Ruth Gresser, the founder of Pizzeria Paradiso, recognized Gonzalez’s leadership potential early on. “In the first couple of years, he proved himself as a key team member,” Gresser shares, describing him as someone with “high integrity, a huge heart, and natural leadership.” When the Georgetown location opened, she entrusted him with a lead role, and he became instrumental in the opening of two more locations as the brand grew.
Their partnership evolved over the years, with Gresser gradually bringing Gonzalez in as a part-owner. Now, post-pandemic, she’s ready for him to fully take over. “There have been offers over the years, but no one else is sitting next to me now,” Gresser says warmly, noting that Gonzalez feels like a trusted friend and partner, not just a colleague.
For Gonzalez, it’s a “dream come true.” Reflecting on their journey, he says, “To have that relationship and support is amazing. Over the years, I’ve learned so much from Ruth.”
Source
Photo: Getty