1988 Mary Hinds joined Culinary Institute of America
in Hyde Park, New York, where she was named “Outstanding
Student of Wines and Spirits” in her graduating class.
After completing her culinary education, Mary moved
to Washington, D.C. where she worked for two years as
Sous Chef at the Sheraton Washington hotel then The
Sheraton Society Hill in Philadelphia, where she took
on the responsibilities of Chef de Cuisine. After three
years in Philadelphia, the company again promoted Mary
— this time to Executive Chef at the Sheraton Suites
in Old Town Alexandria, Virginia, where she not only
oversaw the entire day-to-day culinary operation but
also more than doubled the food and beverage revenues
of the hotel.
In 1997, Mary accepted the position of Executive Chef
at the brand-new McCormick and Schmick’s Seafood Restaurant
in Washington, D.C., the restaurant group’s first venture
east of Denver. Under Mary’s direction, the restaurant
earned several awards and accolades, including Washington
Magazine’s Best New Restaurant of 1997 and Best Seafood
Restaurant in 1998.
In 1999, Mary moved back to the west coast to become
Executive Chef at McCormick and Kuleto’s Seafood Restaurant
in Ghirardelli Square, a well-known and highly regarded
establishment in San Francisco and one of the most successful
independent restaurants in the United States. Under
Mary’s direction, the restaurant became one of the top
30 grossing restaurants in the country while maintaining
the highest quality of food and service.
Mary’s seafood expertise, in addition to making her
a sought-after chef, was also the basis for her invitation
to Hong Kong as a guest chef in both 1999 and 2000.
Asked to promote American seafood at the exclusive Aberdeen
Marina Club, Mary introduced an international audience
methods and techniques of preparing American seafood.
In early 2001, Mary returned to her home state and
joined her husband Stu Stein at The Peerless Restaurant
in Ashland, Oregon. As Executive Chef and co-owner,
Mary’s culinary and business talents are contributing
to both the quality and integrity of the food and the
financial success of the business.(about