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About us


Mission Beach House offers an inviting space to socialize, unwind, and experience a world of flavors. Whether you take a seat in the dining room or at our horseshoe style bar, you’ll be surrounded by floor to ceiling windows revealing stunning ocean views. Indulge your taste buds with internationally inspired dishes with Latin flair, along with traditional American cuisine and New England favorites. 


Our multi-use spaces are fit for all occasions ranging from corporate events, birthdays, and wedding celebrations. Delight in sweeping ocean views at every corner of our indoor space, or bring the party outside to our private deck and savor the ocean breeze. Enjoy an extensive drink menu along with a diverse banquet menu featuring signature Mission favorites, celebrated hors d’oeuvres, and service station options to please everyone on the guest list. 


Mission Beach House is brought to you by Mission Restaurant Group, which operates Mission Oak Grill and Steeple Hall in Newburyport, Mission on the Bay in Swampscott, and Mission Boat House, coming soon to Beverly.


Wellington Augusto


Wellington Augusto brings his native Brazilian influence to the flavor of Mission Oak Grill in Newburyport, Mission on the Bay in Swampscott, and now Mission Beach House in Revere. Combining his love of food with his passion for hospitality, Wellington’s flair for the use of simple, yet potent ingredients and flavors is what sets him apart from his peers. In addition to successfully managing some of the best-known restaurants in Boston, including concepts for celebrity chef Todd English, Wellington has also served as Executive Chef for several of Boston’s most prestigious restaurants. Since leaving his native Brazil in 1984, Wellington has become recognized as one of the area’s most prominent industry figures. By combining his research of distinct culinary styles with his ability to develop teams of stellar kitchen and dining room personnel, Wellington hopes to create a unique and enjoyable dining experience for each guest


Marty Bloom


Marty Bloom is a veteran restaurant entrepreneur and executive. He was founder of the Vinny Testa’s Italian Restaurant company from 1993-2002, growing the company to 11 restaurants. He was the company’s C.E.O. and Chairman of its Board. Previously he opened a collection of restaurants in southeastern Massachusetts including Fred’s Turkey House, Bloom’s Prime Rib House, Starbuck’s American Bar and Grill and Stromboli’s, the precursor of Vinny Testa’s, from 1981 through 1992. As a restaurant owner, Mr. Bloom has been involved with conceptualizing, designing and operating eight separate restaurant concepts. After Vinny Testa’s was sold in early 2002 to the public company Buca di Peppo, he has developed and invested in various real estate, retail and restaurant projects. Marty has a true passion for hospitality and is thrilled to bring a “Boston like dining experience, to the Northshore.


David Buckley

Executive chef

David Buckley never imagined his love affair with food that began as a 14-year old would someday lead to his becoming the Executive Chef of Mission Oak and Steeple Hall. His appreciation of food at such a young age led him to work his way through commercial kitchens. Holding every position imaginable has given Buckley a unique understanding of restaurant operations and food preparation, that traditionally-educated chefs may not be privy to. “It’s about so much more than the food. It’s the full experience from the food to the ambiance, including how the tables are set, and everything in between.” Buckley’s all-encompassing point of view serves him well, as he points out the importance of a good crew. “I rely on my team. I trust them. I only have two hands and it’s up to the entire team to execute a dish. Our dishwasher is just as important as everyone else on the team, in providing a memorable dining experience.” That’s what it is all about.

Julio Varela

Executive Chef

Leonardo Neves

General manager

Leonardo brings with him a plethora of knowledge about running a successful restaurant, as he has worked all types of roles in the industry. His passion for the service industry stems from his family, who has been working in the restaurant industry for as long as he can remember. Born in Brazil and coming to Boston at the age of eight, his fascination for the inner workings of kitchens and the hospitality business started at a young age.

A personable and relaxed demeanor make him stand out among the rest. His leadership styles help him connect with his team members and guests, and he looks forward to growing the Beach House team and providing an exceptional guest experience.

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