Pedro Duarte

Catering Director

Pedro has been a member of the Hopkins Dining team since summer 2022 and is responsible for all catering operations on campus. Pedro started out with Hopkins Dining as our Catering Executive Chef where he oversaw the daily kitchen operations to ensure quality and consistency. Pedro was promoted to Catering Director in October 2024, where he manages all catering operations from day to day events, long term planning and making your catering events the best possible! Pedro graduated from Johnson and Whales University and also received multiple certificates from Cornell University. He is a Wine and Spirit Education trust and a Certify Specialist of Wine certificate holder. Before joining the Hopkins Dining team, Pedro spent the first decade of his career in Florida, gaining extensive experience and culinary expertise preparing authentic cuisines. He has served as the Executive Chef for Sodexo Government Services, The Rusty Scupper in Baltimore and Bravo Brio Restaurant Group in Miami. He has 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. He has more than 16 years of experience in the hospitality industry and cannot imagine doing anything else.

Pedro’s favorite part about the Hopkins Dining program is having the opportunity for growth as a department. His favorite menu item on campus is chicken parmesan. In his spare time, Pedro enjoys spending time with his wife and three kids. He also enjoys playing basketball, golf and loves to fish for largemouth bass.