 By
the time he was four years old, it was clear that Jose Duarte was destined
for the hospitality industry. At his family’s home in Peru , it
was not uncommon for guests to e greeted and welcomed by the young Duarte
, who ushered them inside and offered refreshments.
In 1976, Duarte and his family left Peru for the town of Acarigua
in Venezuela . At the time, Acarigua was heavily populated with Italians
families that had left Campania , Sicily , Abruzzi , and Puglia during
and after World War II. Duarte took part in cultural culinary activities
like preparing and canning “pomodoro sauces” right after
the harvest to be used throughout the year.
After high school, Duarte ’s technical training in tourism
began at the Universidad Nueva Esparta in Caracas , Venezuela . Following
school, Duarte moved to Boston with a mind to improve his English and
apply to hospitality programs within the US . Accepted to Lynn University
in Boca Raton , Florida he began his studies in the Hotel and Restaurant
School , balancing his academic workload with internships under the
direction of chef-owner Marco Pindo at Ristorante Sapori.
Duarte honed his skills within the hospitality industry by exploring
a wide range of opportunities. He managed the Snack Bar at Lynn University
and catered events in South Florida under the direction of executive
chef John Mondone. He was food and beverage director for the Royal
Caribbean Classic Golf Tournament in Key Biscayne and sous chef at
the Adirondack family buffet in New York . He started as beverage manager
at Tapas Espana Restaurant, rising up the ranks to general manager
after only four months.
As catering director for the Philadelphia Distance Run in ’96, ’97
and ’98, he gained the necessary experience to start his own
small catering operation. The catering gave him the freedom ad flexibility
to head back to school for his MBA in food service operations. Once
again at Lynn University , Duarte co-authored of a chapter in an introduction
to Hospitality book, Senior Services Management , and prepared an instructor’s
manual for the Gourmet Camper, a multicultural food preparation and
nutritional summer camp program. After finishing his Masters Degree
in 1998 he accepted a position developing gourmet adventures for families
from around the world with ESF Adventures.
In July 2000, Duarte once again settled in Boston , opening Taranta
in Boston ’s historic North End. |
