Chef Walter Hinds is a prodigy of the Peter Kump New York Cooking School. After graduation, he spent the next ten years working in Paris at Lucas Carton and several prominent New York restaurants, such as Gotham Bar and Grill, Odeon and 75 Main in Southampton.Chef Hinds is a critically acclaimed Executive Chef, who has been featured in many national and international publications, i.e. New York Times, New York Newsday, New York Daily News, New York Post, Art Culiniare, Restaurant Nation News, Hamptons Magazine, New York Magazine and various Japanese magazines.
Chef Hinds opened and operated Bliss Restaurant / Nightclub on the island of St. Maarten, N.A. From there he went on to head the kitchen at the Stone Terrace Restaurant on the island of St. John, USVI. Hinds, as Executive Chef, was awarded St. John Chef of the Year 2008, while the restaurant was named Best Gourmet Restaurant in the US Virgin Islands 2008.
He also opened his premier restaurant, Hinds Restaurant on the island of St. John, USVI. Within the first five month of operation, Hinds won Best Gourmet Restaurant in the USVI, Best Wine List on St. John and Best Martini Bar on St. John, and one year later Hinds Restaurant was voted Best French Restaurant on St. John.
Chef Hinds cuisine is best described as Contemporary French with strong multi-ethnic influences.