Chef Tom Fleming has been featured in Bon Appétit, Southern Living, Gourmet, Esquire, and USA Today, and won the James Beard Award for Best New Restaurant for his first restaurant, Brasserie Jo. Chef Fleming has cooked simple, perfect food at restaurants in Chicago, Texas and France. He’s now executive chef for Preferred Restaurant Services in Dallas, where his hearty regional American menu evolves with the seasons to feature the freshest seafood, wild game, local produce and a selection of steaks, and chicken, pork, and game items that are enhanced by slow cooking on an exhibition rotisserie. Fleming regularly flies in fresh ingredients from across the country to heighten the authenticity of the menu.
Dallas Chef Tom Fleming
Is it fun being a chef?
Yes. The best part is no two days are ever the same.
Give three adjectives to describe the Sagebrush Classic.
Sunny, ultra-cool, down-to-earth!
What is your least favorite fruit and why?
Ugli fruit… because it’s ugli!
You’ve been framed for murder by a vicious rival. What do you choose for your last meal?
Seared foie gras to start, followed by rack of lamb, than a cheese course.
What made you want to take part in the Sagebrush Classic Feast?
First it was the thought of going to Bend, Oregon! Then I met the people involved, and the great work they are doing for the various charities. And did I mention Bend, Oregon?