Corporate Chef & Partner | Jay Hunter

Jay Hunter brings 26 years of experience and talent to Bay View Restaurant and Bar and the Bay Cuisine Culinary Group. He has been highlighted in many culinary publications and was honored as Featured Chef at the iconic James Beard House 2017 in New York City.

Jay’s extensive culinary background includes working under some of the most decorated executive chefs in the industry at many AAA Four and Five Diamond luxury resorts across the country. His tenure includes the legendary Pinehurst Golf Resort, The Waldorf Astoria, The Boca Raton Resort, The Walt Disney World Swan and Dolphin Resort, The Arizona Grand Resort in Phoenix, Wigwam Golf Resort and Spa, The Fairmont Orchid in Hawaii, and Horseshoe Bay Resort and Spa.

As Corporate Chef and Partner Owner, Jay’s ultimate passion and mission is to keep Bay View’s menu uniquely sourced, while offering the highest quality dining experience in the Hill Country.

Executive Chef | Cindy Crowe

After breezing through the program at IUP’s Academy of Culinary Arts, Cindy began her career in 2001 at the prestigious and legendary Pinehurst Resort and had the opportunity to climb through all the kitchen ranks. Most notably at the AAA Four Diamond-ranked 1895 Grille, the Carolina Dining Room, and the Centennial Dining Room at Pinehurst No. 8. Cindy then pursued her career in Washington DC, in 2006, by joining The Ritz Carlton in the heart of downtown Washington DC. During her tenure as Kitchen Supervisor with The Ritz-Carlton, she gained a vast amount of experience in Latin, Caribbean, Asian and Indian cuisines while staying true to her southern roots for fresh, local and comfort food with a twist.

Cindy returned to Pinehurst Resort again in September 2011 as AM Sous Chef for the Carolina Dining Room. During her time there she had access to many talented, skilled, and knowledgeable fellow chefs that helped her to expand and perfect her craft. Cindy’s experiences ranged from fast-paced resort casual dining to upscale fine dining, then to high-volume, high-profile banquets and catering.

Cindy’s dedication, passion, and curiosity to explore the US through her culinary roots have landed her here in Texas Hill Country. Cindy arrived in May 2015 as the Yacht Club Executive Sous Chef and loved creating new lasting memories with Horseshoe Bay Resort’s many members, guests, and fellow employees.

Cindy joined Bay Cuisine in April 2020 as Corporate Executive Sous Chef. Cindy helped create, execute, and build the team and menu. With her vast range of knowledge, she then went on to prepare holiday and catering menus for Bay Kitchens Catering

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