Gerardo Duarte
Mayahuel
A native of Ciudad Obregón, Sonora, Chef Gerardo Duarte grew up surrounded by the coastal and agricultural traditions of Northern Mexico, where his passion for food first took root.
He began his professional culinary journey in 2009 in Sonora, working in local restaurants specializing in Northern Mexican cuisine. Over the years, Duarte expanded his experience... READ MORE
A native of Ciudad Obregón, Sonora, Chef Gerardo Duarte grew up surrounded by the coastal and agricultural traditions of Northern Mexico, where his passion for food first took root.
He began his professional culinary journey in 2009 in Sonora, working in local restaurants specializing in Northern Mexican cuisine. Over the years, Duarte expanded his experience across a variety of kitchens, from Italian cooking at Italiannis to vegetarian cuisine at Verde Alegre. His deep connection to traditional Mexican food eventually led him to New York City, where he joined renowned restaurants such as La Mano and ATLA before becoming Executive Chef at The Black Ant.
In 2024, Duarte was appointed Executive Chef at Mayahuel in Queens, New York. Here, he draws inspiration from the bold flavors of Northern Mexico, leading a kitchen committed to preserving ancestral practices while pushing culinary boundaries. Under his leadership, Mayahuel has become recognized for blending traditional techniques like in-house nixtamalization with creative influences gathered throughout his career. He introduced a masa-based dessert menu and helped shift the restaurant away from Americanized Mexican dishes instead spotlighting deeply rooted regional specialties. His menus honor heritage while embracing innovation, offering a fresh perspective on the depth and diversity of Mexican cuisine
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