Barbados resort welcomes new executive chef

The Crane, Barbados, renowned for its historic charm and pristine beaches, is excited to introduce its newest addition to the culinary team – Executive Chef Michael Hinds. Prior to joining The Crane, Hinds served as executive chef and director at the prominent Aqua Restaurant & Lounge, Barbados.

Responsible for the conception and re-launch of the resort’s renowned restaurant, recruitment and training, menu implementation and all aspects of day-to-day operations, Michael Hinds is ideally suited to lead The Crane’s highly regarded kitchens.

“We are lucky to have Michael on our team,” says Paul Doyle, owner and managing director of The Crane. “He brings tremendous experience and expertise to The Crane and there is no doubt that Michael will successfully complement The Crane’s culinary team in the years ahead.”

Hinds brings over 20 years of experience in the culinary arts to The Crane, including similar positions at the reputable Sandy Lane Hotel in Barbados and Sonesta Beach Resort in Bermuda. At Sandy Lane Hotel, Hinds was responsible for the operation of all five food and beverage outlets at the resort and managed a team of 72 chefs.

Hinds has also practiced his craft in some of the world’s finest restaurants, including Michelin Star eateries such as Chez Nico, L’Ortolan, The Mirabelle in the United Kingdom, as well as Nobu and Restaurant Daniel by Daniel Boloud in the United States.

Hinds began cooking at the age of 14 and graduated from Barbados Community College. He commenced his formal gastronomic training at the Culinary Institute of America in upstate New York and later pursued professional cookery at the Barbados Hotel School.

In 1995, 1996 and 1998, Hinds was the recipient of three gold medals in Taste of the Caribbean competitions. He was also awarded Barbados Chef of the Year from 1998-2000.

For more information visit TheCrane.com.