Ariane Duarte

Chef Ariane Duarte's love for cooking began as she was growing up, watching her grandmother cook family dinners. Her years of learning and helping in her grandmother and mother's kitchen were the stepping stones for her career that now spans seventeen years.

She attended the Culinary Institute of America, and after two years of study, was hired as a sous chef at the Highlawn Pavilion in West Orange, N.J. Here, she developed and refined her education. After a brief stint with a major New York catering company, she accepted the position of line cook at the Terrace. The chef did not want to hire her because of her lack of experience, but Ariane insisted and got the job, which led her becoming the sous chef. To this day, she credits the chef with teaching her everything she knows.

After three years, Ariane was yearning for more and found a position as the lead grill cook at Dallas' prestigious Star Canyon. There she met her future husband, with whom she moved to Chicago and began cooking in his family's, restaurant.

She desired to come back home, so she found a position in the film industry, cooking for the stars. After a year, she accepted a position as opening chef de cuisine for Vine. Within eight months, she earned the title of Executive Chef.

Chef's Recipes :

Seared Diver Scallops and Mushroom Syrup topped with Caviar

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