Claudia Fleming was named Outstanding Pastry Chef by the James Beard Foundation in 2000. Fleming’s craft and approach to ingredients reflects the time she spent working in restaurants in New York (Jams, Union Square Cafe, Montrachet, TriBeCa Grill, and Gramercy Tavern) and in Paris (Fauchon). As Pastry Chef at Gramercy (1994-2002), she collaborated with Tom Colicchio and Danny Meyer to define a distinctively American model for fine dining. The desserts she created began an exploration of flavor by emphasizing local produce and artisan-made ingredients. Fleming’s menu established a new standard in pastry kitchens across the country.
While at Gramercy, Fleming reconnected with chef Gerry Hayden (they met first at Tribeca Grill). They married, and in 2005 left Manhattan to open The North Fork Table & Inn.
Fleming and Hayden set out to serve extraordinary food in a simply adorned, formal room, to create a dining experience like that found in the European countryside; they succeeded. Articles in Wine Spectator, Food & Wine, Gourmet, Bon Appetit and Travel + Leisure and The New York Times, among others, celebrated Chef Hayden’s savory menu and Fleming’s irresistible treats.
In 2010, Fleming decided to pursue a complimentary venture with The North Fork Lunch Truck. Parked at the inn and offering carefully sourced and delicious, casual meals and snacks during the warm weather, the lines and full picnic tables testify to its success.
Fleming’s exquisite book, The Last Course: Desserts from Gramercy Tavern, (Random House 2001), is prized by cooks and collectors alike. Her recipes have also been featured in numerous national publications, including Town & Country, Martha Stewart Living, O: The Oprah Magazine, In Style, Vogue, and Self. Fleming’s television credits include Ina Garten and Bobby Flay and serving as a judge on Chopped and Top Chef: Just Desserts.
Both Fleming and Hayden (1964-2015) were born and raised on Long Island. Today, Fleming continues to use her considerable talent to create delicious food with the best local ingredients—both savory and sweet.