A South Texas native, Carlos Hugo Meza discovered his passion for hospitality while studying at Johnson & Wales University in Colorado. Initially immersed in culinary culture through his chef roommates, he quickly found himself drawn to the pace, precision, and human connection that define great service.

Carlos began his industry journey at Breckenridge Brewery, where he gained experience across multiple roles before naturally gravitating toward bartending. He went on to spend over six years as bar lead at Quality Italian, honing his craft and developing a thoughtful, ingredient-driven approach to cocktails. For Carlos, the bar is a true creative outlet. He thrives on cross-collaboration with the kitchen, often transforming overlooked ingredients into standout elements of a drink. Sustainability and intention guide his process, as does a constant pursuit of refinement.

His passion for wine is equally nuanced. Carlos is fascinated by wine’s ability to transport—to speak of place, process, and personality in every pour. He holds a WSET Level 2 certification and is currently preparing for Level 3, deepening his understanding of viticulture, terroir, and winemaking philosophies. With over 12 years of beverage experience, Carlos constantly pushes creative boundaries in his beverage service—driven by a belief that hospitality, at its best, can leave a lasting impact.