Pastry Chef, North Fork Table & Inn, Southold, NY
Culinary Arts, 1988
Claudia Fleming’s restaurant career started by chance in 1984, when she waited tables at Jonathan Waxman’s groundbreaking Jams. After graduating from ICE, she took an entry-level position behind the stoves at Danny Meyer's Union Square Café, which led to a position as assistant pastry chef. Fleming then worked under macaron master Pierre Hermé at Fauchon in Paris. She returned to New York—and Danny Meyer's restaurant empire—as the pastry chef for Gramercy Tavern. While there, she won the 2000 James Beard Award for Outstanding Pastry Chef. That same year, Pastry Arts & Design named her one of the Top Ten Pastry Chefs in America and in 2002, she won the award for "Best Pastry Chef of the Year" in Bon Appétit. After leaving Gramercy Tavern, Fleming opened the North Fork Table and Inn on Long Island's North Fork with her husband, chef Gerry Hayden.
Read More About Claudia Fleming
In the Kitchen with Gerry Hayden & Claudia Fleming [Epicurious]
Meet and Eat [Serious Eats]