Chef
Pedro Duarte
- Discipline
- Chef
Portrait of Pedro Duarte
i. Biography
It follows more than 12 years in hospitality, with most of that work in Florida, and a progression through kitchen posts and executive-chef appointments shaped by seafood specialties.
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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!”
FAQ
Asked of Pedro
What is Pedro Duarte known for?
Seafood specialties.
Explore
The Sunday email
Read about chefs like Pedro Duarte in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.