The juncture that has brought Chefs Tom Fleming and Carl Strelecki together started from a relationship born over 10 years ago. Working together at Lombardi Mare, Tom as the Executive Chef and Carl as his apprentice, they quickly realized they had a strong common denominator; they were both inspired by their mother’s cooking. This inspiration translated to many fundamental values shared between them; simple ingredients, delicious food, and value-driven dishes. Over the years, their roads would continue to cross as they again worked together at several notable restaurants and hotels, including Central 214 at Hotel Palomar. The final juncture came when this complimentary pair realized it was time for them to take the ultimate step, opening their own restaurant.
Chef Tom Fleming brings a depth of experience to his culinary savvy including education, international assignments and a knowledge of local flavors that would rival any Texas-born cuisinier. Directly upon graduation from Kendall College, Fleming moved to France where he staged at Paul Bocuse and L'Auberge de l'Ille. Back in Chicago, he then worked under the tutelage of his mentor chef Jean Joho at Everest. After five years at Everest, Fleming opened Brasserie Jo for Joho, which later won the James Beard Foundation Award for “Best New Restaurant.”

 

In 1997, Fleming moved to Dallas, cultivating his career as Executive Chef at Old Hickory Steakhouse at the Gaylord Texan Resort and Convention Center. Fleming’s position and contribution to other Dallas kitchens included Lobster Ranch, Lombardi Mare and Pappas Brothers’ Steak House, and ultimately serving as Chef de Cuisine at Mediterraneo and Executive Chef of Riviera.

 

Though Fleming began with classical French cooking studies at Kendall College, he is now part of a restaurant movement peeling off the white gloves, clearing the table of crystal goblets and silver, and putting out hearty, comforting American bistro fare. His dishes are simple, homey, and nostalgic.
With over 10 years operating in the food and beverage industry, Carl Strelecki brings a unique approach to cooking including a hands-on way of combining simple ingredients to create amazing dishes. Strelecki epitomizes the term “chef-driven”, having designed and fabricated many of the kitchens and restaurants he cooks in. As owner of Standard, Strelecki fine-tuned his role as restauranteur by refining his signature dishes, focusing on an unprecedented service standard, and creating a memorable dining experience through his spot-on pairings of food and wine.

 

Garnering multiple awards, including recognition in Texas Monthly, D Magazine, the Dallas Morning News, and Bon Appetite magazine, Strelecki continues to bring his passion for food to the table. Continuing his successful combination of inspired recipes and service oriented approach, Strelecki is now taking his best dishes to new heights with the birth of Crossroads Diner.
Roads Well Traveled