Pedro Duarte

Coming Up

Formal culinary and professional training supplied the early structure: Pedro Duarte built his foundation at Johnson and Wales University and with Multiple certificates from Cornell University. Waterfront restaurant work put seafood service at the center of the brief. In Inner Harbor, Baltimore, Pedro Duarte became Executive Chef at Rusty Scupper Restaurant and Bar in 2018, taking on the requirements of a high-volume restaurant tied closely to its setting. Today, Pedro is owner / Executive Chef of Duarte's LLC.

Where They Are Now

Independent ownership now frames the work through Duarte's LLC, carrying forward experience from hotel kitchens, restaurant-group leadership, and executive-chef responsibility. Seafood specialties remain the clearest craft marker in the record.

Signature

A named signature dish, Ropa Vieja over Cilantro Rice with Tostones, keeps the plate in a domestic Cuban register: braised beef, rice, and fried plantain as a complete, familiar form rather than a display item.

In Their Words “It's one of my all-time favorite dishes. It makes me feel like I'm at home. It reminds me of my abuelita (grandmother) when she used to make it at home. It's a simple, but yet, fulfilling dish!”