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Mary Hinds
featured chefs the peerless restaurantmary hinds bio

In 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 to the 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 Stu Stein)

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