Baldwin’s Station in Sykesville, voted Maryland’s Favorite Restaurant 2012 by the Restaurant Association of Maryland, named Dustin Heflin as Executive Chef.

Working at Baldwin’s Station while still in high school, Chef Heflin realized that he wanted to pursue a career in the culinary arts and set his sights on getting a solid hospitality industry education. He earned an Associate Degree in Culinary Arts for Professional Cooking from Anne Arundel Community College, an Associate in Arts Degree in Professional Cooking and Baking as well as a Bachelor’s degree in Culinary Management from Baltimore International College (BIC) and worked full time at Baldwin’s Station.

 “When I first started at Baldwin’s Station, I was on cold side making salads and desserts and moved up to the hot line learning to grill, sauté and plate food, eventually working my way up to sous chef. After years of hard work, I’m excited to serve as Executive Chef for an amazing restaurant with a talented team of industry professionals, said Heflin.” “Food is art and the plate is your canvas –there’s is a lot of room for creativity. It goes far beyond being just something to eat when you’re hungry - it can be an expression of who you are and what you’re feeling. It can be celebratory when you’re having a good day, or a comfort on a bad day-- it brings people together. I love creating dishes “with a twist” – combining distinctive ingredients to come up with new, innovative dishes.”

Chef Heflin has created a fresh, light summer menu that includes new creations as well as twists on classic Baldwin’s Station dishes. Using organic local meats, vegetables and produce, Heflin puts his own inspired spin on dishes such as: Maryland Crab Cakes with Fried Green Tomatoes and a Creamy Corn and Old Bay Puree; Tuna Tartare with Olives, Capers, Basil and Olive Oil; Shrimp Wrapped in Bacon with Grits and Ribeye Steak with Blue Cheese Crust and a Port Wine Reduction. Appetizers will include Eggplant and Tomato Napoleon (a favorite among vegetarians) and Seared Sea Scallops with Pickled Vegetables. Hefln will also offer specials including fish entrees that you don’t see everywhere else, like parrot fish that has a taste similar to rockfish or mahi mahi and dogfish which is comparable to shark. There are a number of gluten free menu options, as Chef Heflin understands the needs of guests with food allergies.

Baldwin’s Station has a long history of community involvement and Heflin has embraced this tradition. 

Heflin stated, “Having enjoyed learning my craft from many fine chefs, it’s time for me to give back.” Chef Heflin is participating in Days of Taste® (DOT), the signature program for the American Institute of Wine and Food (AIWF). Days of Taste is an interactive program for fourth and fifth grade students that helps them build a food and nutrition vocabulary. It brings the ingredients from local farms and chefs to Baltimore City, Baltimore County and Howard County public school classrooms. Students learn to compare and contrast tastes and textures as well as develop understandings about different foods and basic nutrition principles that will remain with them into adulthood. During this three day program, Baltimore chapter Days of Taste® students enjoy a tasting guided by a chef, a visit to a local farm to discover the wealth and variety of products grown and learn to prepare a Harvest salad using fresh produce. “My mother is a teacher at West Friendship Elementary School and I’m taking the Days of Taste program to her students. I’ll also be a featured chef at the big Days of Taste fundraiser - the Farm to Chef Culinary Competition on September 30th. (FarmtoChefMD.com).

“I love to make people happy through my cooking. There is no match for seeing the smile on the face of someone eating a signature dish. I also love when I can turn skeptics into believers when I take an ingredient, prepare it in a new way that many people like, and actually change their outlook on that food. That is when I feel that I’ve done my job properly. I look forward to sharing my love of food and continuing my career “at home” at Baldwin’s Station.”