Walter Hinds

Walter Hinds

425 East 117th Street • New York, NY 10035

340-423-6606 • walterhinds333@gmail.com

Dear Hiring Manager,

I am writing to express my interest in the Chef position. With classical training at the three-Michelin-star Lucas Carton in Paris under Alain Senderens, extensive leadership experience in upscale and fine dining kitchens, and a career shaped by creativity, discipline, and operational excellence, I bring the background and standards needed to make a strong contribution to your culinary team.

My culinary approach is rooted in refined technique, seasonal ingredients, and thoughtful presentation. I have developed contemporary American menus with international influences while leading kitchens in the Caribbean, France, the Hamptons, Florida, the Hudson Valley, and New York City, adapting to diverse markets while maintaining consistent standards of quality and execution.

In addition to menu creation and hands-on culinary leadership, I bring strong experience in kitchen operations, including food cost control, purchasing, inventory management, staff training, budgeting, and restaurant administration. I understand the importance of aligning creativity with business discipline so that each menu, service, and team decision supports both guest satisfaction and financial performance.

I am also committed to building professional, motivated, and accountable culinary teams. My leadership style emphasizes clear communication, mentorship, consistency, and respect, creating kitchen environments where cooks can grow, standards are understood, and service is executed with focus and confidence.

Throughout my career, my work has been recognized by The New York Times, Newsday, New York Magazine, Hamptons Magazine, and other national and international publications. I have also had the honor of presenting my cuisine at the James Beard House, an experience that reflects my dedication to craft, hospitality, and culinary excellence.

I would welcome the opportunity to discuss how my culinary background, leadership experience, and commitment to excellence can support your organization’s vision and goals. Thank you for your time and consideration. I look forward to the opportunity to speak with you.

Sincerely,

Walter Hinds

Executive Chef at Freelance Culinary Consultant (2023-01 – Present)

Executive Chef at Gallows Point Resort (2022-01 – 2023-12)

Executive Chef at The Roundhouse (2017-01 – 2020-12)

Executive Chef at Madison Square Tavern (2014-01 – 2016-12)

Executive Chef at B. Smith's Restaurant (2013-01 – 2014-12)

Executive Chef at B. Smith's Restaurant (2012-01 – 2013-12)

Owner / Executive Chef at Hinds Restaurant

• Best Gourmet Restaurant (2009)
• Best Wine List (2009)
• Best Martini Bar (2009)
• Best French Restaurant (2010)

Executive Chef at Stone Terrace Restaurant

• Best Chef of St. John (2008)

General Manager / Wine Director at Citrus Restaurant

Partner / General Manager / Wine Director at Bliss Restaurant

Culinary Training at Lucas Carton

Three Michelin Stars training under Alain Senderens

Early Career at Gotham Bar & Grill

Worked under Alfred Portale

Early Career at Sign of the Dove

Worked under Andrew D'Amico

Early Career at Odeon

Worked under Patrick Clark

Culinary Arts – Peter Kump New York Cooking School