 
With 30 years of
experience in the restaurant industry, Dearie's resumé
includes manager for the 4 star, 4 diamond, international
award winning Conservatory Restaurant atop the Peabody Court
Hotel and its allied catering business on Mount Vernon Square
for 8 years, and Antrim 1844 in Taneytown, MD, another prestige
dining establishment, for 4 years.
A native to Sykesville,
Dearie purchased the station in the summer of 1997. He quickly
turned the station into a venue to unleash his creative freedom.
By hiring Executive Chefs to design the menus and co-oping
with Uptown Promotions, Baldwin Station soon became the talk
of the town for it's food, service and Thursday night concert
series. Busily working
away in the old train master's office, atop the station, Dearie
barely has time to take in the bird's eye view of the scenic
Patapsco River rolling below. As chief of his own promotions,
Dearie has quickly wow'd magazines and newspapers afar with
the lure of the train station and the revitalization of the
sounds of singer-songwriters and jazz music. As quoted in the Baltimore
Sun, Dearie says "I want this place to be an experience, not just
a meal".
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Born in St. Thomas,
raised in Anguilla and a graduate of Western Maryland College,
Jenaire's spunk and laughter has been with Stewart and Baldwin's
Station since day one. She has been a witness to and an integral
part of Baldwin's growth and success.
"It's so much more than
just a restaurant" says Jenaire, referring to the Wednesday
night concert series, children's theatre and wine tasting
events, "Things are constantly moving and changing". One can
find Jenaire operating a well planned wedding party or corporate
meeting as Event Coordinator for parties of 20 to 250 or as
Manager overseeing the staff on a busy Friday night or active
lunch shift.
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Nicholas Smith
EXECUTIVE CHEF
Nicholas Smith decided at a very early age that the restaurant vocation was calling his name. Although a young man, he is a “seasoned veteran” to the business. Nick started as a busboy and worked his way up to Sous Chef at Cattail Creek Country Club under the watchful tutelage of Certified Executive Chefs Tom Caswell (Baldwin’s original chef!) and Paul Hajewski (The Inn at Brookeville) and Certified Master Chef Rudolf Speckamp (formerly of Rudy’s in Westminster.) Although Nick is generally a laid back guy, his distinct passion is food. He came to Baldwin’s Station in July 2007 as Sous Chef under Executive Chef Eric Yeager, who embraced Nick’s passion for food and also taught him the business side of being a Chef. Stewart Dearie, owner of Baldwin’s Station, recognized what he had to offer, and Nick rose to Executive Chef in February, 2009. “My cooking style has been called contemporary American, but I like to add some French influence and some Thai flair” Nick explains. “My philosophy on food is to keep it fresh, to keep it simple, and always prepare it with passion. That is what I teach my crew, and that is how we operate in the kitchen at Baldwin’s.”
“The key to well prepared food is a well tuned and very talented staff, which I am lucky to have, and hope to have for years to come.” Nick Smith, Executive Chef. Pictured above are Sous Chef Darrick Granai, Chef de Cuisine Michael Harper, Saucier Andrew Rusnack, Pastry Chef Dustin Heflin, and Prep cooks Kyle Smith and Chris Bjoro.
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