History of the StationOur FoodConcerts & TheatreSpecial EventsCritics & AwardsMeet Our Owner & StaffChef's CornerContact Us

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".


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.


Nicholas Smith, Executive Chef

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.”

Baldwin's Chefs

“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.

 

 

Back to top