Dr. Watson Baldwin

A chef by nature, Dr. Watson Baldwin made the transition from the culinary
industry into hospitality/culinary education and consulting after more than 15 years of cooking behind the line. After rising through the restaurant industry like most culinarians, working from a line cook to Executive Sous of a prestigious country club in Dallas, Texas, he brought his skills and passion for the industry to the education realm.

Serving as a culinary instructor at the University of North Texas College of Merchandising and Hospitality Management and the
Hong Kong Polytechnic University’s world-renowned School of Hotel and Tourism Management, he has seen the culinary education
world evolve beyond the technical and vocational aspect of education on a global scale.

A Culinary Institute of America graduate (CIA), Watson has trained in a variety of cuisines that include but are not limited to French, Italian, American, Mexican, Japanese, Chinese, and Vegan/Vegetarian cuisines. From CIA, he went on to further his education by obtaining a Master’s Degree in Hospitality and a Doctorate in Hotel and Tourism, as well as pursuing graduate studies at Tufts University’s Friedman School of Nutrition Science and Policy, specializing in Nutrition and Sustainable Food Systems.

Watson has also worked with the Japanese External Trade Organization (JETRO) and Hong Kong Japanese Restaurant Association (HKJRA) on culinary culture research projects of Japanese cuisine in Hong Kong. Recently, he has received grants from the Ministry of Agriculture, Forestry and Fishery (MAFF) of the Japanese government to conduct Japanese sake consumption and consumer behavior research in Hong Kong and Chinese markets. He has also obtained world-recognized certifications from World Chefs, the American Culinary Federation, WSET, Certified Cicerone, the American Hotel and Lodging Educational Institute, and BCAGlobal.

During his time at Hong Kong Polytechnic University, he served with the PolyU Technology and Consultancy Department (PTEC) to consult on projects in Asia, the US, and Canada in the following areas:
♥ Hotel Management
♥ Multi-Unit Management
♥ Menu Engineering
♥ SME Restaurant Businesses in Asia
♥ Recipe Innovation and Food Cost Control
♥ Food and Beverage Management
♥ Culinary Education – China
♥ Beverage Management – Wine, Spirits, Beer, and Sake
♥ Culinary-focused academic research
♥ Research and Development
♥ Nutritional Analysis and Dietetics for restaurants and meal
delivery
♥ Food Sustainability in Urban Settings

His personal goals are to help bring the light of the culinary profession to those who have a passion for food and beverage and gastronomy via education, community outreach, and an overall love for the culinary industry.