Every once in a while we cross paths with a chef whose resume blows our mind. Not because he or she worked with the best chefs in the land, but rather the chef in question could have gone down many other career paths and been a major success. Such is the case of Kendal Duque, the executive chef of Sepia in Chicago. Duque, born in Ecuador, has a biochemistry degree from the University of Pennsylvania and a master's degree in literature from Berkeley. He was on his way to getting a ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.