Joaquín Duarte
Uruguayan-born chef bringing fire-grilled roots and Japanese omakase technique to Aburi in Palma de Mallorca.
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Joaquín Duarte is a Uruguayan chef who trained in Barcelona under Hideki Matsuhisa, including a stint leading the kitchen at IKOYA, before co-founding Aburi, a Japanese omakase restaurant in Palma de Mallorca centered on flame-seared and charcoal-grilled technique.
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1Frequently asked
Who is Joaquín Duarte?
Joaquín Duarte is a Uruguayan chef and co-founder of Aburi, a Japanese omakase restaurant in Palma de Mallorca. He trained in Barcelona under chef Hideki Matsuhisa before opening his own restaurant.
Where did Joaquín Duarte train before opening Aburi?
He trained in Barcelona, working at Disfrutar and then Koy Shunka, where he spent six years under chef Hideki Matsuhisa before leading the kitchen at IKOYA, Matsuhisa's project with Grupo Sagardi.
What kind of food does Joaquín Duarte cook at Aburi?
Aburi serves Japanese omakase built around aburi, or flame-seared, technique and charcoal grilling, blending Duarte's Uruguayan grilling background with the Japanese training he received under Hideki Matsuhisa.