Chef Walter Hinds Photo by Linc Berry

     He’s an accomplished chef, who has worked in Manhattan, Paris and South Hampton. He’s adept at classic culinary techniques, knows how to whip up some savvy sauces and present plates with panache.
     But don’t expect to find the heavy hand of haute in the kitchen.
     Walter Hinds, executive chef at Stone Terrace in St. John, prefers to let natural flavors shine. Hinds doesn’t mask meats or fish with cholesterol rich cream or dangerous butter infused demi glace. Instead he uses his skills to create one of kind sauces, marinades and vinaigrettes you won’t find anywhere else. He has perfected natural fruit juice reductions, light stocks, and broths that dazzle your palette and make you feel great too.
     Hinds, who recently joined the stellar Stone Terrace team, is bringing some new concepts to the award winning dining spot in Cruz Bay. He says he favors contemporary French cooking with a Thai influence and the flavors of the Mediterranean, with exotic spices that conjure up the magic of places like Morocco.
     Hinds cooking may well deserve its own nomenclature. But for now he calls it simply multi-ethnic fusion, guided by his food philosophy to stay real to the ingredients.

From Virgin Voice Magazine March 2007

General Manager - David Brodowsky

David Brodowsky was born and raised in New York City.  At a young age, he gained an appreciation for worldly cuisine because of the many ethnic foods offered in his neighborhood and because his  parents weren’t afraid to try different tastes. He honed his technical and managerial restaurant skills at Johnson and Wales University.  After graduation, David worked for Restaurant Associates, a leader in the corporate dining management service in New York.
      David’s career took him to L.A. where he worked for the 5-star, 5-diamond Peninsula Beverly Hills Hotel. This kind of unparallel service quickly inspired David.  He returned to be the General Manager at Nic’s Restaurant & Martini Lounge.  Here David fine-tuned his overall management skill as the operations manager of a family-owned restaurant.  At Stone Terrace for now for over three years, he continues to bring the 5-star service together with a warm, friendly and familial atmosphere.   David believes that if you take simple, fresh, top quality ingredients, add creativity, care and love, and top it off with a knowledgeable staff and an award-winning wine list, the Stone Terrace will continue to be the premier dining experience on St. John.