Michael Watson specializes in restaurant real estate across the Dallas–Fort Worth metroplex, representing both hospitality professionals and landlords seeking to activate their spaces with great food and beverage concepts.

A former captain at the two-Michelin-starred Blue Hill at Stone Barns and an experienced fine dining cook, Michael began his hospitality career at Uchi Dallas at age 16. He later worked in some of the city’s most respected restaurants, including Lucia and Salaryman.

He received a BA from Colgate University, where he focused on Architecture and Modern Food Systems. At Blue Hill, he spent two years immersed in one of the world’s most influential farm-to-table environments—featured on Netflix’s Chef’s Table—and led a research initiative on sustainable packaging.

Michael brings a rare operator’s perspective to restaurant real estate. His background in high-performance kitchens gives him an intuitive understanding of space, workflow, and guest experience, enabling him to guide both tenants and landlords toward thoughtful, high-yield placements that maximize long-term value.