Chef
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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,
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
Executive Chef at Stone Terrace Restaurant
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
Early Career at Sign of the Dove
Culinary Arts – Peter Kump New York Cooking School
