As an Executive Chef/Owner, Chef Duarte oversees the daily kitchen operations to ensure a consistent, high-quality product is produced. He will utilize his culinary talents to personally perform tasks and managed all food related functions. Chef Duarte graduated from Johnson and Wales University and received multiple certificates from Cornell University. He spent the majority of his career in Florida, bringing an extensive experience and culinary expertise preparing food. With more than 12 years of experience in the hospitality industry, Duarte most recently served as the executive chef for The Rusty Scupper in Baltimore and Bravo Brio Restaurant Group in Miami. He also served as the executive chef for Devon Seafood and Steak in addition to holding positions with Shula Steakhouse, Hotel Indigo and The Ocean Club in Key Biscayne.